Ingredients

Wheat flour, wheat semolina, tapioca, gram, barley, rye flour, linseed meal, kamut, rice flour, spelt flour, oat flour, larch fibre, wheat germ, gluten, sour dough, starch, yeast, salt, skimmed milk, Culture (Bacillus coagulans GBI-30, 6086), Fibruline,

Cooking Instructions

All cooking appliances vary in performance. This is a guide only.

Best practice for defrosting is to leave the pizza dough on the counter for approx. 4 hours or in the fridge overnight, then let it rise before cooking it.

Bring the dough to room temperature, sprinkle of flour on your surface, stretch the dough with hand or with rolling pin to
approx. 10” – 12” diameter depending of weight of the dough. Alternatively spread dough inside your backing try and top
it up with your toppings.

Cook it in your preheated oven at 200°c- 240°c for 8 to 14 minutes depending on topping you choose till the cheese is
melted and edge of your pizza turns golden brown.

Storage Instructions

Keep Refrigerated. This product is suitable for freezing. Once thawed do not re-freeze. For freezing guideline refer to your freezer's manufacturer’s handbook.