We all love savouries don’t we? As much as we love the pan pizzas with the delicious toppings, mini pizzas are equally enjoyed too anytime, anyday! Either way, how do you make a perfect pizza dough base you can’t call a rotti or a bun but an actual pizza? We’ve got solutions!
Here’s a few facts on the Maurimix Pizza Mix;
*Contains herbs such as oregano to add distinct dough flavour.
*Maintains consistent dough quality, soft, well risen dough texture. You can make both thin crust and thick crust pizza with the Maurimix Pizza Mix. We just love the texture.
*Formulated to give enough dough elasticity and increase dough extendibility so that the dough rolls well without shrinking.
*There are two methods you can make the pizza base. Either knead dough, rest and use immediately or refrigerate overnight before sheeting. Make sure the dough is shrink wrapped before you store.
Refrigerating the dough overnight will develop good flavour and increase extendibility, that is preventing the dough from shrinking when sheeting.
*Pizza made using the Maurimix Pizza Mix can be par baked. That is bake pizza shells slightly, seal in packs and freeze for 3 to 4 weeks. To make the finished product thaw pizza shells, add toppings and bake.
*The Maurimix pizza mix comes in 350g consumer packs and 2.5Kg commercial packs.
*The 350g Maurimix Pizza Mix is available at Keells, selected SPAR and Glomark supermarkets. on