Homemade Pizza Recipe With Premade Dough

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Your ordered dishes are freshly prepared and we do not use completely pre-made dishes. Preservatives, colorants, etc. are only contained in some ingredients. Our suppliers and producers are selected according to strict criteria and are checked regularly. Our pizza dough and many of our sauces and ingredients are homemade and always fresh. All our product lists with information about allergens and additives have been prepared to the best of our knowledge and information from our producers. However, we cannot guarantee that this information is complete and correct at all times. Product and recipe changes are possible and will be updated at regular intervals. Cross-contamination of individual ingredients cannot be ruled out.

Our labels used Allergens

Cereals and products derived therefrom; wheat, rye, barley, oats, spelt Crabs, shrimps, lobsters, crayfish; products derived from crustaceans Fish (all species) and fish products all types of mussels, oysters, snails, octopus, squid, calamari; products derived from molluscs Nuts and products derived therefrom; Almonds, hazelnuts, walnuts, cashew nuts, pecans, pistachios, Brazil nuts Peanuts and products thereof Soybeans/shoots and products thereof Milk of mammals and products thereof all types of celery and products thereof Mustard, mustard seeds, mustard powder, mustard oil, mustard shoots Sesame seeds, sesame flour, sesame paste, sesame oil, sesame salt Sulfur dioxide and sulﬁtes, e.g.. e.g. wine, dried fruit, tomato paste Eggs from poultry and products thereof.

Our labels used Additives

* instead of rice also available with fried rice or fried noodles 2 contains preservatives 3 contains antioxidants 4 contains flavor enhancers 12 contains phenylalanine source 15 contains nitrite curing salt Food with garlic Spicy food Vegetarian food

Huhu, tonight we have pizza with a ready-made dough. But now it is unfortunately so that this somehow often becomes very soggy – even if we only 2 ingredients and very thin topping. Now I read in a book that you should pre-bake the base for 7 minutes. Do you think that could help? Or is it then no longer possible to cover them nicely? Do you have any Erfrahrungswerte? thank you 🙂

6 Responses

Theoretically, you don’t need to pre-bake a pizza dough. Preheating the oven prevents the dough from becoming too soft. Less, or thinner toppings can also help. Of course, you can also pre-bake the pizza, so afterwards when you finish baking the dough can’t soak through as quickly. Since each oven heats differently, do not necessarily take over the 7 minutes, just go by your eyes and the pressure of your fingertips. If you tap the dough with your fingertips, you will notice how firm and cross it already is. But do not forget that the topping still comes on it and the pizza must once again in the oven, so that it is not too dry and firm. LG Pummelweib 🙂 If you heat the baking tray in the oven on the lowest shelf, then the dough becomes nice and crispy. Prepare the pizza on baking paper, which you have on the underside of a 2nd baking sheet, and let the finished pizza slide together with the paper on the hot tray in the oven. After about 5-7 minutes, check if the bottom of the pizza is already crispy. If so, move the pizza 2 rails higher and bake it. Tip from a pizza maker: between tomato and topping a layer of cheese, then nothing soaks through. How I know this:Profession – Trained old school pastry chef you make too much tomato sauce dauf (try tomato paste) and also bake hotter. Also the baking sheet best with Unterhitze hot and completely down the sheet. It is best with a pizza stone but eats a lot of electricity but the pizza tastes better than in the Restraunt, but only worth it if you bake many pizzas eg for a party that is then very fast. I have often pre-baked the dough a little, always went pretty well. But I would not commit to the 7 minutes, do it best by feel. When it starts to get slightly firm/crispy, you can top it 🙂 Just make the dough yourself….