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
With the Vilgain® brand, we're trying to ease the way to quality food made with natural ingredients, and this dough is a perfect example of such a food hack. Pizza with it takes so little time and tastes so great, 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 desired ingredients to 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 preparation:
pan‑cooked or as Turkish bread
If you don't have an oven or don't want to heat it for a long time, you can put the dough and topping in a pan, cover it with a lid and bake until the edges are nicely golden. If you don't have a pan, you can enjoy our Pizza base just raw, for example with soup, instead of tortillas or with a spread.
What's the difference between our pizzas?
Although it doesn't look like it at first glance, there are some differences between our pizza bases. Apart from the obvious difference in shape, the main difference is in the type of flour used, which affects the subsequent texture and digestibility of the base.
 |
 |
 |
 |
| 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 |
| 25 cm in diameter | 32 cm in diameter | dimensions 35 x 19 cm | diameter 30 cm |
Structure |
Structure |
Structure |
Structure |
| thinner and crispy | more puffy, 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, soy 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 furnace | wood stove | wood stove | electric furnace |
| Buy | Buy | Buy | Buy |
Ingredients
Wheat flour (53 %), water, semolina flour (wheat) (9 %), extra virgin olive oil (6 %), salt, dried sourdough (wheat).
Allergy: For allergens, see ingredients in bold. 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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