Scrocchiarella is an Italian artisan bread plate baked with sourdough. The secret of Scrocchiarella pizza crust lies in the wheat flour and the baking method, which makes the bread crispy on the outside and fluffy on the inside. The air bubbles indicate that the bread has been worked for a long time. The pre-baked pizza crust is baked in a marble stone in a grate oven. The best result of Scrocchiarella is achieved when the surface of the bread is not covered with too many ingredients. A quick baking in the oven and a finishing touch of fresh olive oil guarantee the best result. Extra virgin olive oil is used in the Classica dough.
Ingredient Statement
WHEAT flour type "0", water, natural sourdough in dry powder form from WHEAT flour type "0", ionised salt, extra virgin olive oil, dry yeast, flour treatment agent, (E300). May contain traces of SEESAM SEEDS, SOYBEANS, MUSTARD, MILK and EGGS.
Allergen
Contains: Wheat and its derivatives, Cereals containing gluten and its derivatives
May contain: Sesame seeds or its derivatives, Soybeans and its derivatives, Mustard or its derivatives, Milk and its derivatives, Eggs and their derivatives in the product
Preparation Instructions
Top it while frozen. Finish baking in pre-heated oven: 5-7 min 250-280°C
It is recommended to add the desired topping, when the Scrocchiarella base still is frozen. Bake at 250-280°C for about 5-7 minutes, frozen as well as thawed, depending on the topping and oven
Consumer Storage Instructions
Deep frozen -18°C or less. After thawing, the product must be used within 72 hours and stored in refrigerator at max +5°C. Must not be re-freezed.
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