Vilgain Organic Spelt Pizza Crust – for the preparation of homemade American-style spelt pizza, puffier and richer dough, only 7 natural ingredients from Italy
Vilgain Organic Spelt Pizza Crust – for the preparation of homemade American-style spelt pizza, puffier and richer dough, only 7 natural ingredients from Italy
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Extra puffy spelt pizza dough straight from Italy
Nothing like the smell of freshly baked pizza straight from the oven. That's why we've added another member to our Vilgain Pizza Base family. The new recipe makes the dough thicker and richer, so if you enjoy fuller, American‑style pizzas with crispy edges,
is the version for you.
Quick preparation
in 10 minutes even with baking
Preparing a balanced dinner couldn't be easier. Add the ingredients of your choice to the dough and bake everything at 220 °C for 7 - 8 minutes.
Unwrap the dough
You add what you want
- 3 min -
Bake in the oven at 220 °C
- 7 min -
You're done.
- 10 min -
Special recipe with ultra‑pure and simple composition
The base consists of only a few selected natural ingredients without any preservatives, colourings and flavourings for the best taste and nutritional value.
Super soft with a slight crunch on the edge
During production, we place maximum emphasis on the choice of flour types, which must ensure good dough rising, crispness and taste. The result is extra soft, the edges pleasantly crispy and the width of the dough can take a good portion of ingredients according to your taste.
How is spelt different from wheat?
There is no direct claim that spelt is so much better than wheat. Both cereals have their own unique characteristics and offer different benefits.
Compare Vilgain pizza bases
 |
 |
 |
 |
| Vilgain Pizza Base | Vilgain Pizza Grande Base | Vilgain Pizza Crust | Vilgain Gluten‑Free Pizza Base |
Size |
Size |
Size |
Size |
| Diameter 25 cm | Diameter 32 cm | Diameter 30 cm | Diameter 30 cm |
Structure |
Structure |
Structure |
Structure |
| Thinner and crispy | More puffy, soft on the inside and crispy on the outside | More puffy, soft texture with a slight crunch on the edges | Thinner and crispy |
Flour used |
Flour used |
Flour used |
Flour used |
| Wheat and semolina | Wheat, soya and rice | Wholemeal spelt and fine spelt | Gluten‑free wheat, buckwheat and corn |
Rising time |
Rising time |
Rising time |
Rising time |
| Standard rising time | Long slow rise | Long slow rise | Long slow rise |
Retrieved from |
Retrieved from |
Retrieved from |
Retrieved from |
| Machine | Handmade | Machine | Handmade |
Baking method |
Baking method |
Baking method |
Baking method |
| Electric furnace | Wood stove | Electric furnace | Electric furnace |
| Buy | Buy | Buy | Buy |
100 g | 150 g (1 slice) | |
Energy | 1069 kJ / 251 kcal | 1604 kJ / 377 kcal |
Fats | 3,9 g | 5,9 g |
- of which saturated fatty acids | 0,5 g | 0,8 g |
Carbohydrates | 44 g | 66 g |
- of which sugars | 0,5 g | 0,8 g |
Fibre | 6,5 g | 9,8 g |
Protein | 9,5 g | 14,3 g |
Salt | 1,30 g | 1,95 g |
Ingredients
Wholemeal spelt flour* 30 %, spelt flour* 30 %, water, yeast, extra virgin olive oil* 1,3 %, salt, spelt leaven*.
*from organic farming.
Allergy: For allergens, see ingredients in bold. Product may contain traces of soy and mustard.
Suggested use
- Preheat the oven to 220°C.
- Bake on baking paper for 7 - 8 minutes.
- The baking time may vary depending on your oven and the ingredients you choose for your pizza.
Warning
- Food.
- Store in a cool, dry place.
- Protect from direct sunlight.
- Packed in a protective atmosphere.
- Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.
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