Our whole wheat pizza dough is made with premium ingredients and crafted by our in-house Pizza Chef. After a 48-hour fermentation process and freezing, it maintains its integrity. This versatile dough is easy to work with and delivers a delightful taste that impresses all palates. Whether you prefer a thin crust or a deep dish, our whole wheat dough ensures a successful pizza night. Unleash your culinary creativity with our dough and authentic ingredients from Casinetto. It's the cornerstone of a wholesome and satisfying pizza experience that exceeds expectations.
- Experience the perfection of our whole wheat pizza dough, which serves as a versatile foundation for a variety of pizza styles. From the classic Napoletana to a deep-dish masterpiece, our dough's adaptability is a must-have in any kitchen.
- This dough is a joy to work with, whether you're a novice or an experienced pizza maker. It's pliable, easy to stretch, and resistant to tearing, guaranteeing that your pizza turns out flawlessly every time.
- Our whole wheat dough is made with the finest ingredients, resulting in a delightful taste that will leave you craving more. It strikes the perfect balance of flavours and textures, ensuring your pizza stands out from the rest.
Caputo Flour Tipo 1
Caputo Superiore Yellow 00 Flour
Caputo Lievito Yeast Dry
Casinetto Extra Virgin Olive Oil
Salina di Tripani Fine Sea salt from Sicily
Lactose Free: Yes
Suitable for Vegetarians: Yes
Suitable for Vegan: Yes
Gluten Free: No
Our product information, such as names, descriptions, specifications, and serving suggestion images, is not intended to provide a complete legal description of the products, and may not include all relevant information, including allergens. Casinetto may modify product specifications or information at any time without prior notice, and these changes may not be reflected online immediately. To access the latest and most comprehensive information about our products, including allergen details, please refer to the information on the product packaging.