Product detailed description

There's nothing like the smell of freshly baked pizza straight from the oven. That's why we've expanded our Vilgain Pizza Base family with another member. Thanks to the new recipe, the dough is thicker and richer, so if you enjoy fuller American-style pizzas with crispy edges, this version is exactly for you. During production, we place maximum emphasis on the selection of flour types that must ensure good dough rise, crispiness and taste. The result is extra soft, the edges are pleasantly crispy, and the width of the dough can handle a large portion of ingredients according to your taste.

There is no direct statement that says that spelt is that much better than wheat. Both of these cereals have their own unique properties and offer various benefits. Ingredients Whole wheat spelt flour* 30%, spelt flour* 30%, water, yeast, extra virgin olive oil* 1.3%, salt, spelt sourdough*. sans-serif; font-size: 12pt;">*from organic farming.

Alergy warning: Allergens are marked in bold in the product composition. The product may contain traces of soy and mustard.

Calorie tables

Manufacturer's recommendation

• Preheat the oven to 220°C.
• Bake on baking paper for 7-8 minutes.
• Baking time may vary depending on your oven and the ingredients you choose for your pizza.                

Warning

• Food.
• Store in a cool and dry place.
• Protect from direct sunlight.
• Packed in protective atmosphere.
• Vilgain sro, Smetanova 1022/19, 602 00 Brno, Ič 29269555.

Although we do our best to ensure that all product information is up-to-date and correct, ingredients and dietary information may change due to regulatory updates. Therefore, please always read the product label and do not rely solely on the information provided on our website.