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ITALIAN PIZZA FLOUR

ITALIAN PIZZA FLOUR

Shelf life 12 months

Pack
size
1 kg

Beware of fakes!

MAKFA flour for Italian pizza will help to make authentic pizza dough.

  • The dough is very elastic, easy to roll out and keeps its shape
  • Pizza turns out with crispy crust and soft dough
  • Suitable for making Italian focaccia and Stromboli

Flour properties:

  • Patent wheat flour for baking
  • Airtight paper package
  • Made in Russia
  • GMO free
  • Shelf-life 12 months
  • Nutrition facts and energy - 340 kcal/1445 kJ
  • STO company standard 53861535-022

Recipe of Margherita pizza

Ingredients:
  • 500 g of flour
  • 300 ml of warm water or milk
  • 1 tsp. of yeast powder
  • 1 tsp. of salt
  • 2 tsp. of sugar
  • 5 table sp. of olive oil
  • 140 g of tomato paste
  • onions 2 pcs
  • 4 garlic cloves
  • 200 g of Mozzarella cheese
  • 2 tomatoes
  • 2-3 branches of fresh basil

How to cook:

1. Add yeast powder, sugar, salt to the flour.
While stirring, gradually add warm water or milk.
Add olive oil. Knead soft, elastic dough.
Cover with a towel and leave for 30 minutes.

2. Fry finely chopped onions and garlic in olive oil.
Add tomato paste in 2 or 3 minutes.
Stir, add salt and sugar to taste.

3. Warm up the mixture slightly, add 200 ml of boiling water and
evaporate until thick for 15 or 20 minutes.
Slice the cheese and tomatoes.

4. Roll out a round flatbread from the dough with a diameter of 30-35 cm.
Put the dough piece into a mould or onto a baking pan.
Then put the sauce, lay out the filling of tomatoes and cheese.

5. Bake until brown melted cheese for about
25 minutes at 200 degrees Celsius, add fresh basil before serving.


Enjoy your meal!