- Suitable for vegetarians
- Long expiration dates
Just add water. No added preservatives. Suitable for vegetarians. Inspiring Caterers for over 150 years McDougalls range of flour-based mixes caters for all your sweet & savoury needs.
May Contain Eggs
May Contain Milk
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin),
Vegetable Oils (Palm, Rapeseed),
Emulsifiers (E472e, E491),
Flour Treatment Agents (E920, E300, Amylase, Xylanase)
|per 100g as sold||per 100g as per make up instructions|
|of which saturates||0.9g||0.6g|
|of which sugars||0.6g||<0.5g|
Yield Guide Dry mix: 1kg; Approx water: 750ml; Approx portions 57g(2oz): 16 Dry mix: Whole Bag 3.5kg; Approx water 2.6L; Approx portions 57g (2oz): 61 Dry mix: 1lb; Approx water: 12floz; Approx portions 57g (2oz): 7 Dry mix: Whole Bag 7lb 11oz; Approx water: 4pts 11floz; Approx portions 57g (2oz): 61 For over 150 years McDougalls has inspired caterers and we pride ourselves on offering practical advice and delicious recipes. Of course you could simplify our method, but to get the very best results, here are our make up instructions. Make-up instructions 1. Place the McDougalls Pizza Base Mix into bowl fitted with a dough hook attachment. 2. Blend in the correct amount of warm (30°C/86°F) water. Using a dough hook mix on a Medium speed for 5 minutes. 3. Weigh and shape as required. Place on a lightly greased pizza tray. Pierce the base all over with a fork. Spread with desired topping to within 5mm of the edge. 4. For thin & crispy pizza No Proving Time Is Necessary. Bake in a pre-heated oven at 200ºC/400ºF/Gas Mark 6 for 10 minutes or until cooked. For Fan assisted ovens bake at 180°C/350°F/Gas Mark 4. For Deep Pan pizzas leave to prove for 15-30 minutes then bake at 200ºC/400ºF/Gas Mark 6 for 15 minutes until cooked. For fan-assisted ovens bake at 180ºC/350ºF/Gas Mark 4. Useful hints and tips… Try flavouring the base dough with olive oil, herbs, sun dried tomatoes, garlic or cheese for a little variety. For thin and crispy pizza there is no need to prove the base. Proving time can vary, always prove in a warm place and keep covered. Dough is ready when doubled in size (approx 25-35 minutes). Made up dough can be stored chilled for 3-4 hours. The baked base are freeze-thaw stable. For best results once opened, keep tightly closed and use within 2 months.
The Premier Foods Group
While every care has been taken to ensure this information is correct, grocery products are regularly being improved and nutritional content may change. We would therefore always recommend that you do not rely solely on this information and check products labels.
The image has been prepared for illustration and information purposes only. On occasion the packaging may differ from that shown.
Nutritional and guideline daily amounts (GDA) information is based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).