Pizza Crust Mix

A balanced and pre-dosed blend of quality ingredients to prepare pizza at home, according to traditional Italian recipes, in just a few simple steps.

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PIZZA: SYNONYMOUS OF ITALY IN THE WORLD

PIZZA is probably the best known Italian word abroad, before cappuccino, spaghetti and espresso.
A HISTORY SPANNING OVER A THOUSAND YEARS: The word "pizza" appears for the first time in a document dated 997 in Gaeta, a fishing town in the region of Lazio. Later it is found in documents of other Italian cities such as Rome, L'Aquila, Pesaro.
FROM "PITTA" TO "PIZZA": In the sixteenth century in Naples, a flat bread was given the name of pizza, from the word "Pitta", the Middle Eastern bread. Pizza became a very simple and popular food that spread quickly. Before the 17th century the pizza was covered with fresh dairy products, like ricotta. Only later was it enriched with olive oil, cheeses, tomatoes or anchovies. Alexandre Dumas (father) described the diversity of pizza toppings in 1843. Over the centuries the imagination of the Neapolitans has expressed itself to the maximum by creating many types of pizza, now a recipe exported and revisited all over the world.
MARINARA, THE FIRST RED PIZZA: The marinara, is the oldest of the red pizzas and is prepared with tomato, garlic, oregano, and extra virgin olive oil.
MARGHERITA, THE QUEEN OF PIZZA: The pizza Margherita was born in June 1889, in honor of the Queen of Italy, Margherita di Savoia, visiting Naples. The chef, Raffaele Esposito, prepared the "Pizza Margherita"; a pizza topped with tomatoes, mozzarella and basil, to represent the colors of the Italian flag. It became the most famous pizza in the world.

5 million: the number of pizzas that are baked every day in Italy.

Ingredients

Wheat flour type 00, sourdough starter, brewer's yeast, ascorbic acid.

Preparation

You need: 500 g pizza mix, 315 ml water, 10 g salt, 2 spoons extra virgin olive oil.

Preparation: knead all the ingredients in a spiral mixer or by hand, until the dough is smooth and elastic. Let the dough rest for 20 minutes covered by some plastic wrap. Roll out the dough on a previously greased tray. Cover it and let it rise for 90 minutes inside the oven, switched off. Season the dough with tomato sauce. Bake in a preheated oven at 425°f for 15 minutes. Take out from the oven, add fresh mozzarella cheese and season as you prefer. Put back into the oven for other 7-8 minutes until all ingredients are completely baked.

Nutrition Facts	Per 1/4 cup (30 g)	%Daily Value*
Calories	109
Fat	1 g	1%
Saturated	0 g	0%
Trans	0 g
Carbohydrate	21 g
Fibre	1 g	3%
Sugars	0 g	0%
Protein	5 g
Cholesterol	0 mg
Sodium	1 mg	0%
Potassium	41 mg	1%
Calcium	5 mg	0%
Iron	1 mg	7%
Thiamine	0,2 mg	16%
Riboflavin	0,1 mg	9%
Niacin	1,6 mg	10%
Folate	0,05 mg	11%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Low Calories

Vegetarian

Pizza with buffalo & San Marzano tomatoes

Ingredients (Serves 4):

1 pack of Fiorfiore pizza crust mix
300 g. of Fiorfiore San Marzano tomatoes
400 g. of buffalo mozzarella
Basil
Thyme
Oregano
Salt
EVOO

Preparing:

Prepare the dough following the instructions and divide it into four balls of equal size. Dice the mozzarella and place it in a strainer.
Roll out each ball of dough into a round shape on a floured pastry board. Place them on the oiled round baking trays, distribute the sliced tomatoes over them and put them in the oven at 250°C for about 8 minutes.
Take the pizzas out of the oven, add the mozzarella topping and oregano, thyme and a pinch of salt. Put them back in the oven for about 10 minutes.
Serve the pizzas hot with basil cut into thin strips, a sprinkling of pepper and a drizzle of oil.

Preparation time: 140 minutes minutes

Pizza with buffalo & San Marzano tomatoes

Ingredients (Serves 4):

1 pack of Fiorfiore pizza crust mix
300 g. of Fiorfiore San Marzano tomatoes
400 g. of buffalo mozzarella
Basil
Thyme
Oregano
Salt
EVOO

Preparing:

Prepare the dough following the instructions and divide it into four balls of equal size. Dice the mozzarella and place it in a strainer.
Roll out each ball of dough into a round shape on a floured pastry board. Place them on the oiled round baking trays, distribute the sliced tomatoes over them and put them in the oven at 250°C for about 8 minutes.
Take the pizzas out of the oven, add the mozzarella topping and oregano, thyme and a pinch of salt. Put them back in the oven for about 10 minutes.
Serve the pizzas hot with basil cut into thin strips, a sprinkling of pepper and a drizzle of oil.

Preparation time: 140 minutes minutes

Italian focaccia

Ingredients (Serves 4):

1 pack Fiorfiore pizza crust mix
2 tbs extra virgin olive oil
Rosemary
Coarse salt

Preparing:

Make the dough following the instructions on the pack. Roll it out in an oiled baking tray. Cover and let it rise for 20 more minutes.
Form deep dimples on the focaccia with your fingers and let it rise one last time for 10 minutes.
Sprinkle the focaccia with olive oil and sprinkle with coarse salt. Add some rosemary twigs and bake at 200°C for 25 minutes.

Preparation time: 140 minutes minutes

Pizza with three tomatoes

Ingredients (Serves 4):

1 pack of pizza crust mix Fiorfiore
1 tablespoon of extra virgin olive oil
San Marzano tomatoes
Unpeeled datterini tomatoes
Strained tomatoes
1 pinch of salt

Preparation:

Preheat the oven to 250°C. Cut the San Marzano tomatoes into bit-size chunks. Place them on a baking tray over parchment paper and bake until roasted (about 20- 30 minutes).
While they are baking, prepare the dough following the instructions on the package. Roll out the dough directly onto a pizza pan, distribute the tomato sauce and bake for about 20 minutes. Bake the pizza, first in the lower rack of the oven, then move it upwards.
Remove from the oven and cover the pizza with the roasted San Marzano and the datterini tomatoes. Cut the pizza into serving portions, season with olive oil, salt and basil.

Preparation time: 140 minutes

NAPLES:
THE BIRTHPLACE OF PIZZA

The city of Naples, the capital of the Campania region, stands in the shadow of Mt. Vesuvius, the active volcano famous for having destroyed the ancient city of Pompeii. Stunningly situated overlooking the Gulf of Naples, every corner of the city is home to works of inestimable artistic and historical value.

The multi-layered history of Naples is reflected in its architectural marvels, like the Cathedral of San Gennaro, famous for its majestic frescoes, the sumptuous Royal Palace and the city’s landmark medieval castle, Castel Nuovo (or Maschio Angioino).

Gulf of Naples, Campania.