Pizza Dough, Rye & Spelt; Organic
We know you impulse bought a pizza stone during the lockdown because you had time to ferment your dough for a few days and play around with hydration ratios, so before you put it back in its box and regift it to someone for the holidays, how about you fire it up one more time for this delicious and nutritious pizza dough made with unsifted flour so you get all that bran goodness. Chef Alan says you can use a pizza pan as well with a parchment paper liner with lots of Mat's organic sunflower seed oil. Not in the mood for pizza? Roll it into little buns with some egg wash and sesame seeds or drop clumps of it into boiling hot chicken chicken soup for old fashioned dumplings.
Pizza stone instructions:
Preheat oven to 500F with pizza stone inside and let it heat up for 40 minutes.
On a lightly floured surface, roll out pizza dough to 1/2 inch thickness and garnish with favourite sauce and toppings
Reduce oven heat to 450F and bake pizza on stone for 15-20 minutes
Pizza pan instructions:
Preheat oven to 400F and lay a sheet of parchment paper down with a generous amount of oil. Spread dough thinly on pizza pan then garnish with sauce and toppings. Bake for 18-25 minutes.+Pizza Dough+
Ontario Organic Spelt Flour
Ontario Organic Rye Flour
Ontario Organic Sunflower Oil
16oz | 100% Ontario Ingredients
*Keep Frozen until ready to use
*Best Before: February 30th 2022
Made by the Muddy Crops in-house chef Alan in Toronto, ON