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Borwick’s Pizza Base Kit

Create your own Pizza Bases for your favourite toppings.

This bundles includes:

1 x 1kg Borwick’s Pizza Flour

1 x 30g Borwick’s Dried Yeast (5 x 6g sachets)

 

SKU: 00053 Category:

£2.50

258 in stock


Ingredients

1kg Borwick’s Pizza Flour

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin).

30g Borwick’s Dried Yeast

Yeast, Emulsifier: E491.

 

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold.

Pizza Flour – also, may contain egg, milk and oats.

Once opened, store any unused flour in an airtight container, in a cool, dry place. Do not mix old and new flour.

Nutrition Information

Per 100g As Sold
Pizza FlourDried Yeast
Energy1451kJ1482kJ
Energy341kcal354kcal
Fat1.4g1.0g
of which saturates0.2g0.3g
Carbohydrate75g37g
of which sugars1.4g0.0g
Protein11.5g48g
Salt<0.5g0.17g

Good to know

Suitable for Vegetarians

Recipe Suggestion

Recipe for 2 x 10 Inch Pizza Bases

Ingredients:

400g of Borwick’s Pizza Flour

1 Sachet of Borwick’s Dried Yeast

1 tsp of Salt

1 tsp of Sugar

30ml of Olive Oil

 

Method:

Preheat the oven to 220°C (200°C for a fan oven), 450°F, Gas Mark 8.

Place the flour in a large mixing bowl and then stir in the yeast, salt and sugar.

Make a well in the centre of the flour and pour in the olive oil and 225ml of luke-warm water.  Bring the mixture together with round-bladed knife to form a dough and then turn out onto a lightly floured surface.

Work the dough with the heel of your hands and stretch and turn for a minute.  Place the kneaded dough back in the bowl, cover with a clean tea towel, and leave to rest whilst preparing your pizza toppings.

Remove the dough from the bowl, divide into two and roll out, one at a time on a lightly floured surface, to about a 9inch diameter.

Line a large baking tray with greaseproof paper and sprinkle with flour, before carefully lifting the dough onto the paper.  Stretch the dough with your fingertips to about a 10inch diameter, creating a slightly thicker crust around the edges.  The middle of the pizza should be about 1/2cm thickness, and the edge of the pizza 1cm.

Repeat to make the second pizza.

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