Wheat Flour ( with added Calcium, Iron, Niacin, Thiamin), Dried Yeast, Wheat Gluten, Salt, Vegetable Oils (Palm, Rapeseed), Emulsifiers (E472e, E491), Soya Flour, Dextrose, Wheat Flour, Flour Treatment Agents (E920, E300, Amylase, Xylanase). Nutrition Values(per 100g/ml)Energy (KJ)1550Energy (KCAL)366Fat (g)2.9- of which Saturates (g)0.9Carbohydrate (g)69.0- of which Sugars (g)0.6Protein (g)14.0Salt (g)1.48
For Allergens, Including Cereals Containing Gluten, See Ingredients in Bold.
May Also Contain Egg and Milk.1. Place the McDougalls Pizza Base Mix into a bowl fitted with a dough hook attachment.
2. Blend in the correct amount of warm (30°C/86°CF). Using a dough hook mix on a MEDIUM speed for 5 minutes.
3. Weigh and shape as required. Place on a lightly greased pizza tray. Pierce the base all over with a fork. Spread with desired topping to within 5mm of the edge.
4. For thin & crispy pizzas NO PROVING TIME IS NECESSARY. Bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 10 minutes or until cooked. For fan-assisted ovens bake at 180°C/350°F/Gas Mark 4. For Deep Pan pizzas leave to prove for 15-30 minutes then bake at 200°C/400°F/Gas Mark 6 for 15 minutes until cooked. For fan-assisted ovens bake at 180°C/350°F/Gas Mark 4.
brandMc DougallsoriginUnited KingdomstorageStore in a cool, dry place . Keep bag tightly closed part use. Made up dough can be stored chilled for 3-4 hours. Part backed bases are freeze-thaw stable.net weight3.5kgcollection unit price£1.71 per kgdelivery unit price£2.00 per kgsize or cut1x3.5kgquantity per layer56pallet quantity280dimension11 x 28 x 18cm