Vilgain Pizza Base – for the preparation of homemade Italian pizza, only 5 natural ingredients
Vilgain Pizza Base – for the preparation of homemade Italian pizza, only 5 natural ingredients
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Make your own Italian pizza dough in minutes
At the Vilgain® brand, we're trying to make quality food from natural ingredients more accessible, and this dough is a perfect example of this food hack. Pizza from this dough takes so little time to prepare and tastes so great that you'll be thinking, "Where has this dough been all my life?!" Plus, thanks to new production technology, it doesn't tear and holds its shape perfectly.
Pizza in 10 minutes
The steps are simple: add your chosen ingredients on top of the dough, and bake in the oven at 220°C for 7–8 minutes.
Unwrap the dough
Add whatever you want
- 2 min -
7–8 min bake in the oven at 220°C
- 8 min -
You're done.
- 10 min -
Pure and simple formula made from natural ingredients
The base is made from six natural ingredients, with no added preservatives, colourings, or flavourings for optimal nutritional value and taste.
Alternative ways to make it:
pan‑cooked or as Turkish bread
If you don't have an oven or don't want to spend time heating it to a high temperature, you can put the dough with toppings in a pan, cover it with a lid and fry until the edges are nicely golden. If you don't even have a pan, you can enjoy our pizza base raw, as a side with soup, instead of a tortilla or with a spread.
What's the difference between our pizza bases?
Although it doesn't look like it at first glance, there are some differences between our pizza bases. Apart from the different shapes, the main difference is the type of flour used, which results in different textures and digestibility.
 |
 |
 |
 |
| Vilgain® Pizza dough | Vilgain® Pizza Grande Base | Vilgain® Pinsa Base | Vilgain® Gluten‑free pizza dough |
Shape |
Shape |
Shape |
Shape |
| round | round | elongated oval to rectangular | round |
Size |
Size |
Size |
Size |
| diameter 25 cm | diameter 32 cm | 35 x 19 cm | diameter 30 cm |
Structure |
Structure |
Structure |
Structure |
| thinner and crispy | more fluffy, soft inside and crispy on the surface | more fluffy, soft inside and crispy on the surface | thinner, slightly fluffy and crispy |
Used flour |
Used flour |
Used flour |
Used flour |
| wheat and semolina | wheat, soya and rice | wheat, soya and rice | gluten‑free wheat, buckwheat and corn |
Rising time |
Rising time |
Rising time |
Rising time |
| standard rising time | long slow rise | long slow rise | long and slow rise |
Processing |
Processing |
Processing |
Processing |
| machine | handmade | handmade | handmade |
Baking method |
Baking method |
Baking method |
Baking method |
| electric oven | wood stove | wood stove | electric oven |
| Buy | Buy | Buy | Buy |
Ingredients
Wheat flour (53%), water, semolina flour (wheat) (9%), extra virgin olive oil (6%), salt, and dried sourdough (wheat).
Allergy: For allergens, see ingredients in bold. The product may contain traces of soy and mustard.
Calorie charts
Diameter: 24 cm (+/- 1,5 cm)
| 100 g | 140 g (1 slice) | |
| Energy | 1187 kJ / 282 kcal | 1662 kJ / 395 kcal |
| Fats | 6,3 g | 8,8 g |
| - of which saturated fatty acids | 1,2 g | 1,7 g |
| Carbohydrates | 47 g | 66 g |
| - of which sugars | 6,8 g | 9,5 g |
| Fibre | 3 g | 4,2 g |
| Protein | 7,7 g | 11 g |
| Salt | 1 g | 1,4 g |
Suggested use
- Can be eaten raw, without cooking.
- Preparation instructions:
- Preheat oven to 220 °C. Bake on baking paper for 7‑8 minutes. Baking time may vary depending on your oven and the ingredients you choose for your pizza.
- The pizza can also be prepared using a frying pan.
Warning
- Food.
- Packed in protective atmosphere.
- Keep cool, dry and dark.
- Once opened, refrigerate and consume within 2‑3 days.
- Vilgain s.r.o. Smetanova 1022/19, 602 00 Brno, ID 29269555.
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