Borwick's Pizza Base Kit

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 Flour	Dried Yeast
Energy	1451kJ	1482kJ
Energy	341kcal	354kcal
Fat	1.4g	1.0g
of which saturates	0.2g	0.3g
Carbohydrate	75g	37g
of which sugars	1.4g	0.0g
Protein	11.5g	48g
Salt	<0.5g	0.17g

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.