Goto Home Page


Cafe in Limerick | Different is Good

Journal & Press

bits & pieces

pizza kit instructions

the anti-pasta should be eaten at room temperature with a drizzle of olive oil and some salt and pepper. you can use some of this as pizza topping if you wish.

take the dough out of the fridge 1 to 2 hours before cooking and allow to come up to room temperature. also take the tiramisu out as it should be eat at room temperature.

preheat the oven to its highest setting (give the oven a quick wipe before preheat as a dirty oven will start to smoke). my oven goes to 300* C but most go to 270-280*C which is fine.

place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.

to shape the pizza base transfer the dough ball to a nicely floured work counter. yyour bag will contain some semolina flour. use a combination of your own flour and the semolina flour when shaping the pizza base

using your fingertips flatten out the dough to stretch and shape the dough to the desired size. alternatively a rolling pin can be used too but this doesn’t give as good a result.

transfer the pizza base onto a wooden chopping board dusted with the semolina flour mix. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven

cover the surface of the pizza base with tomato sauce (approx 60g) and top the pizza base with mozzarella (approx 60g)

when ready to bake, place the pizza directly onto the oven tray/pizza stone by sliding the pizza base from the floured tray onto the pizza stone. Bake for about 6 to 7 minutes, or until golden. 

allow to cool slightly, enjoy.

the tiramisu can be eaten straight from the container or take out a put on a plate

[all our packaging is made from plants and should be composted]

[in case of pizza emergency whatsapp the ‘pizza help line’ on 086-0785683 ]