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 Vilgain®, our mission is to make it easy for you to access high‑quality food crafted from natural ingredients. Our dough is a perfect example of our commitment to this goal. Not only is it easy to make, but it also tastes delicious. You'll be amazed at how quickly you can whip up a healthy pizza with this dough. It's so good that you'll be wondering where it has been all your life.
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.
Use a pan instead
If you don't have an oven, or you don't want to heat it up for a long time, you can bake the dough and toppings in a pan instead. Just cover it with a lid and bake until the edges are beautifully golden. Depending on the pan and the intensity of the heat, 3 to 6 minutes will be enough.
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 |
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 | 65,8 g |
- of which sugars | 6,8 g | 9,5 g |
Fibre | 3 g | 4,2 g |
Protein | 7,7 g | 10,8 g |
Salt | 1 g | 1,4 g |
Ingredients
Wheat flour (53 %), water, durum wheat semolina (9 %), extra virign olive oil (6 %), salt, sourdough in powder from durum wheat semolina.
Allergens: for allergens, see ingredients in bold. Contains gluten. May contain traces of soy.
.
Suggested use
- Preheat oven to 220 °C. Bake on a baking paper for about 7‑8 minutes. Time of baking can vary based on your oven and toppings you choose to put on your pizza.
Warning
- Food
- Storage - keep in a cold and dry place.
- Refrigerate after opening and consume within 2‑3 days
- Treated with ethyl alcohol.
- Vilgain s.r.o. (formerly Selltime s.r.o.), Smetanova 1022/19, 602 00 Brno (formerly Tkalcovská 904/6a, 602 00 Brno), ID 29269555.
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