Jus-Rol Sourdough Pizza Base400g

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Jus-Rol Sourdough Pizza Base
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Chilled uncooked Sourdough pizza base
Freshly baked in minutes! Suitable for vegetarians and vegans.

    (uncooked) Per 100g



    Per Portion/1/8 of pizza base (50g) uncooked contains:



    6% RI


    1.90 g

    3% RI


    0.20 g

    1% RI


    0.50 g

    1% RI


    0.85 g

    14% RI

    RI = % of your daily reference intake

    Wheat Flour, Water, Olive Oil (3%), Sourdough (3%) (Wheat Flour, Water), Salt, Alcohol, Deactivated Yeast
    For allergens, see ingredients in bold

    . *Reference intake of an average adult (8 400 kJ/ 2 000 kcal)

    Typical values(uncooked) Per 100g
    Of which Saturates0.5g
    Of which Sugars1.0g

    Preparation and Usage

    Remove the product from the fridge at least 15 minutes before preparation. Preheat the oven at 200°C (180°C for fan assisted ovens / Gas Mark 6). 1. Put some flour on your hands and on the work surface. Open the bag and take out the dough. 2. Using your finger tips, press the dough in the center and push outwards to form the edges. Don't use a rolling pin, as this will damage the dough. 3. Pick up the dough by holding one edge in each hand and allow it to hang vertically, the weight of the dough will make it stretch and become thinner. Rotate your hands around the edges, allowing the dough to stretch each time, until you have achieved the desired thickness for your pizza base (approx. 30 cm in diameter). 4. Place the pizza base on a baking tray lined with non-stick baking paper and cover with the ingredients of your choice. 5. Bake the pizza for 20-25 minutes (or until the edges are golden brown and toppings are fully cooked).


    • Suitable for Vegans
    • Suitable for Vegetarians


    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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