Urban Slicer Pizza Dough Mix, Neapolitan Style
13.4 oz (380 g)
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Directions
Directions: 1. In a large bowl and entire packet of dough mix and exactly one cup (236g) of 80 degrees F water. 2. Mix well until dough is smooth and elastic. 10 minutes kneading by hand - or - 8 minutes with stand mixer & dough hook. 3. Form into 2 identical sized balls and let rise in covered bowl 2 - 4 hours at room temp. 4. Toss or stretch (on floured surface) into two 13 inches - 14 inches pies. 5. Add toppings and bake. For perfect Neapolitan crust cook on hot pizza stone. Pizza oven 500 degrees - 700 degrees F. Cook time 2 - 4 min. Conventional Oven: 500 degrees F cook time 8 - 10 min. Do not eat uncooked dough mix. Store in a cool, dry place.
Product Details
An impeccable bleand of flour and yeast for creating Italy's most famous pizza. Pizza crust mix of unrivaled quality. Pizza work. Just add water. Makes 14 inches 2 crusts. urbanslicerpizza.com. Videos recipes & more: Instagram: (at)Urbanslicer. Facebook: Urban Slicer. For expert tips, recipes and videos go to urbanslicerpizza.com.Nutrition Facts
Serving Size: 0.09 pkg. dry mix
Servings per Container: about 11
| Calories | 120.00 kcal |
| Total Fat | 0.50 grm (1.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 330.00 mg (14.00% RDA) |
| Potassium | 41.00 mg (0.00% RDA) |
| Total Carbohydrate | 25.00 grm (9.00% RDA) |
| Dietary Fiber | 1.00 grm (4.00% RDA) |
| Protein | 5.00 grm |
| Calcium | 6.00 mg (0.00% RDA) |
| Iron | 1.00 mg (6.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Barley | 1.00 |
| Added Sugars | 1.00 grm (2.00% RDA) |
| Wheat | 1.00 |
| MetricServingSize | 35.00 grm |
| Total Sugars | 1.00 grm |
Ingredients
Bleached Wheat Flour (Malted Barley Flour, Niacin, Iron, Potassium Bromate, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Sugar, Yeast, Sorbitan Monostearate, Ascorbic Acid.Warnings
Contains: wheat.Manufacturer
Urban Slicer LLC
Omaha, NE 68136
UPC
00850017841017