Authentic Italian Pizzacrust baked in a wood -fired stone oven. Topped with a tasty tomatosauce.
Baking information: Thaw & Bake
Thawed in refrigerator over night. In roomtemperature for 1,5 hour on a tray. Baking instruction: Bake in a preheated oven at 220°C for 5 minutes after defrosting. May also be baked in a Merychef oven (high speed oven) for 1,5-2 minutes after defrosting.
Temperature min -18°C
|Weight / piece||760 g|
|Pieces / carton||12|
|Pieces / bag||4|
|Bags / carton||3|
|Cartons / pallet||24|
|Shelf life||Frozen (at -18°C or colder): 12 months. In refrigerator without plast (4°C): max 1 day. Do not refreeze after thawing|
|Country of origin||IT|
Wheat flour, water, tomato sauce 22% (tomato purée, olive oil, salt, sugar, oregano), salt, sunflower seed oil, brewer’s yeast, malted wheat flour. May contain traces of egg and milk.
Gluten wheatMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.4 g|
|- of which sugars||1.7 g|