Beetroot Pizza Dough

PIZZA:

1. DEFROST Let the dough defrost in your fridge overnight. Alternatively, leave it at room temperature for about 3 – 4 hours until it thaws completely.

2. TEMPERATURE Bring the dough to room temperature (about 2 hours outside the fridge). The dough will start to slightly rise, becoming soft to the touch. Turn on your oven about 30 minutes before baking and set it to 220 – 240˚ C.

3. STRETCH On a lightly oiled (or dusted with flour) surface, start gently pressing and stretching the dough with your hands. Avoid using a rolling pin (it will push out the air bubbles), just gently press with your fingers and stretch the dough while rotating it until you get the desired size and shape.

4. TOP & BAKE Transfer the base to your lightly oiled or flour dusted baking tray, cover it with the tomato sauce (if using) leaving 1-2 cm of edge. Bake for 5 minutes, take it out the oven and then add all the desired toppings. Continue baking until the crust is golden brown and the cheese has melted (another 5 – 8 minutes).

5. ENJOY! Your pizza is baked! You don’t need instructions for what’s next 🙂 Please share your creations using hashtag #truepizza

Find more tips, dough stretching and baking methods for different ovens and recipes here: True Pizza’s Pizza Baking FAQ

FOCACCIA:

1. DEFROST Let the dough defrost in your fridge overnight. Alternatively, leave it at room temperature for about 3 – 4 hours until it thaws completely.

2. TEMPERATURE Bring the dough to room temperature (1 – 2 hours outside the fridge). The dough will start to slightly rise, becoming soft to the touch.

3. STRETCH In a lightly oiled (or dusted with flour) baking pan, start gently pressing and stretching the dough with your hands until you get the desired size and shape. Cover the dough and let it sit at room temperature for at least 30 minutes, it should increase in volume.

4. TOP & BAKE Turn on your oven about 30 minutes before baking and set it to 220 – 240˚ C. Sprinkle with extra virgin olive oil and a pinch of salt, use your fingers to make small indentations on the surface, feel free to add some fresh rosemary leaves or toppings to your choice. Bake until the crust is golden brown, about 12 – 15 minutes.

5. ENJOY! Your focaccia is baked! You don’t need instructions for what’s next 🙂 Please share your creations using hashtag #truepizza

The dough balls are delivered frozen and individually packed in protective bags.

If you’re not planning to use it on the same or next day, make sure the dough balls are kept in the freezer.

The dough balls might arrive slightly softened, but have no worries. Place them in the freezer and they will keep for months.

Dough ball: Italian high-protein wheat flour (Caputo tipo 0 and Caputo tipo 00), water, Italian Extra Virgin Olive Oil, baker’s yeast, sea salt, slow juiced beetroot;

Allergens: wheat, gluten

No preservatives, no artificial additives, no added sugars. The dough balls are suitable for a vegan diet.

We currently deliver your orders from Wednesday to Friday (check conditions). You can pick your delivery day during the checkout process.