Preparing gurmido pizza bases

Baking times may vary according to the type of baking desired (softer or crispier result) and depending on the types of ovens used: professional or domestic.

PROFESSIONAL CONVENTIONAL OVEN
Preheats to 250 C°

PROFESSIONAL ELECTRIC/GAS OVEN
Preheats to 350 C°

DOMESTIC ELECTRIC OVEN
ventilated or static mode
Preheats to 250 C°

Take the base out of the package, discard the oxygen absorber sachet, and season the pizza base.

Below you will find tips for proper preparation and use of toppings and some recommended recipes.

If you want a soft crust and more cooking of toppings, try, before topping, wetting the crust with water using a brush or steamer.

Each oven has different baking times, bake and cook considering the times below based on the oven used.
Increase or decrease the baking times based on the desired result or if overcooking or undercooking.
Even a few seconds more or less will change the baking result.

CONVENTIONAL OVEN
Temperature: 250 C°
Baking Time: 2:45 to 3:00 minutes

ELECTRIC/GAS PROFESSIONAL OVEN
Temperature: 350 C°
Cooking Time: 1:45 to 2:00 minutes

HOME ELECTRIC OVEN
ventilated mode
Temperature: 250 C°
Baking Time: 4:00 to 4:30 minutes

Static mode
Temperature: 250 C°
Baking time:4:30 to 5:00 minutes

Distribute the toppings (tomatoes, sauces, pestos etc..) inside the pizza base to below the ledge and on the inside (whiter part) of the ledge.

Mash by hand or whisk together with salt and a little olive oil a peeled tomato.
The amount of salt is subjective, we recommend 0.6 % of the total weight of the tomato, example:
400 gr tomato gr 2.4 salt.

The optimal amount of tomato recommended on each pizza base is equivalent to 5/6 FULL tablespoons.

Use a dry fior di latte or mozzarella to avoid having milk-soaked pizzas at the end of cooking. A few hours before using them, cut them into thin strips and put them to drain in a colander.

It is important to cut into thin strips in order to have good cooking.

Gurmido Contemporary Neapolitan Pizza Bases are a sensory journey, a unique experience that allows you to enjoy the authentic tradition of Neapolitan pizza in a contemporary version.

They are a fresh product with a 30-day shelf life.
Prepared and baked 100% artisanally, with love and dedication, they use only the finest Italian flours of the highest quality.

Our long-maturing, high-hydration dough made with a blend of the best Italian flours of type 0, type 1 and wheat germ gives our bases exceptional digestibility and perfect texture, with an ideal balance of crunch, softness and meltiness.

The soft middle part of our pizza bases absorbs the toppings better, allowing you to churn out, in minutes, a gourmet pizza of the highest quality, as if from a starred pizzeria.

We select only the best ingredients, each ingredient carefully chosen to ensure an authentic and unmistakable flavor.
Our long-maturing, high-hydration dough made with a blend of the best Italian type 0 and wheat germ flours gives our bases exceptional digestibility and perfect texture, with an ideal balance of crunch, softness and meltability

We use state-of-the-art cooking techniques that preserve the freshness and intensity of flavors. The result? A pizza that is crispy on the outside and soft on the inside.

Individually packaged, our fresh pizza bases last for an entire month, stored in a cool, dry environment ensuring maximum freshness and quality at all times.