Flour mix for thicker pizza bottoms. Add 250ml of water to the powder, mix it smooth and let it proof for 5-10 minutes. Lay the dough onto a greased baking form. With your wet hands is the best way to do it. Cover it up with your favourite fillings and bake at 200-220 C for 25- 30min.
|Nutritional value per||100 g||0g (0pcs.)||RI*|
|of which saturated fatty acids||0,4g||20g|
|of which sugar||6,7g||90g|
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