Its generally Ok, shaped into one pizza easily wit
Its generally Ok, shaped into one pizza easily with a little flour. Loaded up with toppings and placed in fan oven for 20 minutes rather than the 25 stated on the pack. Wish I'd only given it 15 as the crust was very hard and the bottom difficult to cut. Maybe my fault as cooked on a pizza stone in the oven rather than on a metal vented pizza tray. Won't buy again
After reading all the negative reviews I was quite
After reading all the negative reviews I was quite sceptical about trying this but thought I would give it a chance and make my own mind up. I have to say was really impressed. 1 pack of dough makes 1 large pizza or 2 small/ medium if cut the dough in half and shape . Good value and fun to make too. Would recommend
Hideous excuse for a pizza base. 3% sourdough!!!!
Hideous excuse for a pizza base. 3% sourdough!!!!!!!! such a measly content why bother putting any in at all. You can not call this a sourdough pizza, it doesn't taste like one or look like one it simply isn't one. yukkkkk I feel sick
Makes a terrible pizza. Don’t try it.
Makes a terrible pizza. Don’t try it. The last time I faced a pizza as bad as this was 40 years ago as a post-graduate student staying with a family of half-casts in Valletta, Malta. Offered to sea gulls on the limestone cliffs, they had enough taste to shun and reject it. I wish I had the sense of the gulls.
Absolutely fantastic! So easy to make and no nasty ingredients! Will definitely be buying again. One ball made 2 medium sized pizzas.
Really good crust and taste
The dough worked really well, I split it to make two smaller pizzas which is more than enough for two people. The crust comes out really crispy and chewy. I find that heating the base initially in a frying pan before grilling gives a much better result than cooking fully in oven.
As a pizza base it is quite heavy and not light pl
As a pizza base it is quite heavy and not light plus the area after spreading is only 8-10 inches so needs to be more like 500g
I won't kid you...this is hard to stretch out, but with a bit of practice you can be a real piazzaiolo. This is the real thing! Dust a wooden board with flour and turn the dough out onto it. Flour your hands, and press it down gently into a circle, now stretch the circle out wider and wider by stretching from the centre outwards, turning as you go to keep it round. Every now and then chuck a little flour underneath and wiggle the dough to keep it from sticking. Use a rolling pin if you want, but be gentle or the gluten will tighten and it won't stretch. Top with your choices and shoot it off the board onto a preheated oven tray (or use a plastic pizza mesh). Prepare for applause!
Doesn't taste like sourdough, not worth the money.
Was easy enough to roll but there is no sourdough taste at all. Taste is bland but does the job if you have your own tasty toppings. If it actually tasted like sourdough it'd be a 3 star. If it baked better (I've done by the instructions and also played around with the temp and cooking time a few times) it'd be higher. Not worth the money I'm afraid. Will be trying something else.
Easy as can be
This came out great for me.. whacked the over on full temp as I took the dough out to rest so it was as hot as it could be... also split the dough in half and used it to make two full size pizzas.... by doing this you made the dough thinner and it cooks beautifully because of it