VITO Pizza Dough
Baking Pizza – short and quick
- Remove the dough from the fridge 2h in advance
- Start the VITO «Backe backe Pizza» playlist
- Preheat the oven to 250 degrees top and bottom heat
- Pull the dough to the desired shape and size
- Add toppings of your choice
- Bake 10 to 12 minutes
Frequently asked questions (FAQs)
The dough is available in every VITO restaurant and takeaway.
Furthermore it is available in following Migros stores in the Basel region:
Aesch, Bahnhof SBB, Breitenbach, Claramarkt, Drachen-Center, Gartenstadt, Gundelitor, Liestal, MParc Dreispitz, Muttenz, Oberwil, Paradies Allschwil, Riehen, Sissach, Schönthal Füllinsdorf, Stücki, Arlesheim, Birsfelden, Ettingen, Gelterkinden, Laufen, Pratteln, Bubendorf und Lehenmatt.
We wish you happy baking!!
The VITO pizza flour is freshly milled on a weekly basis at Knecht Mühle in Leibstatt. From there it is delivered straight to our VITO production site in Münchenstein.
The recipe of the flour was developed in a customized process between Knecht Mühle and VITO. The flour is Swiss and is a certified IP-Suisse product. Apart from durum wheat the mixture contains some spelt and wholemeal flour, which makes the dough even more tasty, more easy to digest and also simply healthier.
You can find more information about Knecht Mühle by visiting knechtmuehle.ch
The dough is produced daily in our VITO production site in Münchenstein. After a maturation phase of 48h it is delivered to all our restaurants, where the maturation process continues for another 24h.
The dough is only processed into our pizzas after a total of 72h of maturation. This maturation leads to the taste profile and the better digestibility of the dough, that we require from our product. The dough that is available at Migros goes through the same maturation procedure.
The dough which you find in Migros is exactly the same one which you can enjoy in our restaurants.
The dough is ready to bake once you have it at home, however it can be stored in your fridge up to the expiration date that is printed on the packaging.
Why?
The dough has a slightly higher water content (higher hydration), which makes it a bit easier to stretch it since it is not too elastic (it doesn’t pull itself back to center as strongly when processing it). That higher water content makes the dough lighter, fluffier and easier to digest, but also slightly more sticky.
How to handle it?
Flour, flour, flour. Prepare some flour on the surface you want to handle your dough on. Gently rotate the dough before and after the pre-processing rising time of approximately 2 hours in flour or in a mixture of flour and if available durum wheat. Here you can barely exaggerate with using flour. However, what’s important is to brush it off the dough gently before you position the stretched dough on the baking tray.
Our dough is a natural product. Since we do not use any yeast stopper, the dough continues to rise further and further as time goes on. If it ever spills over its container, a friendly fist bump suffices to remind the dough to remain in its territory: its container.
Yes! You can do so without any concern. You best let it thaw overnight in your fridge. The dough might lose a bit of stretchiness and might not rise as much as in its original state, but it will still make very delicious pizzas.
The VITO pizza dough contains small parts of wheat peel particles, because it also contains small amounts of wholemeal flour and spelt flour – this is rarely contained in more processed, more industrial products. These are parts of the peel that shields the wheat kernel.
These parts are usually sieved out for products available in retail. These particles can oxidize when in touch with oxygen and change color lightly. The resulting small dark dots are not a sign of the dough being of bad quality, but are testimony of its freshness and the contained fibres.
Detailed baking instructions: pizzayolo masterclass
1.
Remove the dough from the fridge, carefully spill flour over it and turn out to the flour covered kitchen surface.
2.
Shape the dough into a lean ball (split the dough into two portions for two smaller pizzas). Cover the dough with clear film and let it rest for 2 hours. Then spill flour over it again.
3.
Now you can shape the dough into one baking tray sized pizza or choose to shape two round pizzas.
Tray sized pizza: Carefully push the dough flat starting from center without flattening the borders. Repeatedly turn over the dough disk whilst doing so in order to treat both sides evenly. Cover the baking tray with baking paper. Transfer the dough to the baking tray carefully as soon as it reaches the baking tray size. If the dough is large enough (or the rolling pin small enough) you may also roll out the dough using a rolling pin.
Two round pizzas: Carefully flatten the dough balls from the centre with your fingers, leaving an edge. When the dough is large enough that it can be placed over two clenched fists without damaging the edge, lift the dough and stretch it out further with your hands.
To do this, place the dough flatbread on the backs of your hands and knuckles (fingers pointing inwards) and slowly turn it so that gravity can pull the dough downwards. Be gentle, avoid applying pressure and let the dough rest briefly if necessary. Repeat the process until the dough flatbread has reached the desired size and thickness, with the dough being thicker at the edges.
Carefully place the dough on the baking tray lined with baking paper and spread out.
4.
Now top as you wish.
For a margherita in VITO style: First pour the tomato sauce onto the dough and spread it evenly using a spoon. Sprinkle the grated mozzarella evenly over the tomato sauce, then tear the fior di latte by hand and spread evenly over the pizza. Trim the pizza one last time and shape it.
5.
Bake the pizza in an oven preheated to approx. 250°C top and bottom heat for approx. 10-12 minutes. Place the baking tray in the top third of the oven at the beginning. When the crust has a nice golden brown colour after approx. 8-10 minutes, finish baking in the lower third. Finally, top the pizza with fresh basil - and then just enjoy!
Pizza and more! – More recipes:
1. Remove the dough from the fridge, dust it with flour and carefully move to the flour dusted surface.
2. Cover the dough with some flour and shape it into a lengthy pipe shape.
3. Transfer the dough pipe to a baking tray that you have covered with a baking sheet in advance and cover it with transparent film. Ideally, you now give your dough a 2 hour break in which it can relax and release tension. If in a hurry, you can also proceed directly with the next steps.
4. Dust the dough with some more flour shortly before baking, slightly pull into a more lengthy shape and rotate into three to four twists.
5. Bake for approximately 30 minutes in the preheated oven at 230 degrees top and bottom heat.
1. Cover a baking tray with a baking sheet and lightly brush it with olive oil.
2. Remove the dough from the fridge and sprinkle some olive oil on top and carefully move to the oily baking tray.
3. Give the dough a 360 degree oil treatment, so that it is covered fully by a little layer of olive oil. Use your fingers to push the dough ball into a disk shape. Cover with transparent film and ideally let it rest two to four hours at room temperature. If in a hurry, you can also shorten this time span.
4. Sprinkle with some more olive oil and add some salt flakes, thyme and rosemary on top.
5. Bake for approximately 15 minutes in the preheated oven at 230 degrees top and bottom heat.
1. Remove the dough from the fridge, dust it with flour and carefully move to the flour dusted surface.
2. Sprinkle the dough with flour and push it to a disk of 5mm in height. You may also use a rolling pin.
3. Cut the disk shaped dough into stripes of 1cm in breadth or use a sharp knife. Add three to four twists to each stripe in order to shape your Grissini.
4. Place the twisted stripes onto a baking tray which is covered with baking paper. Spray them with a few drops of water and add salt flakes.
5. Bake for approximately 12-16 minutes in the preheated oven at 230 degrees top and bottom heat.
1. Remove the dough from the fridge, dust it with flour and carefully move to the flour dusted surface.
2. Sprinkle the dough with flour and push it to a disk of 1cm in height. You may also use a rolling pin. Cut the dough in four equal portions.
3. Dust these four flatbreads again with a little flour, roughly shape into a round and leave to rest covered with transparent film for 30-60 minutes.
4. shortly before eating, preheat a large, shallow pan on the hob. It should be very hot, but not yet smoking.
5. Flatten the patties again slightly (if the dough sticks, dust with more flour). When they are nice and round and about 5 mm thick, tap off the excess flour and place the patties in the hot pan without oil.
6. bake in the pan until bubbles form on the ‘raw’ surface and the underside is golden yellow. Turn over and bake on the other side until golden brown.
7. Best enjoyed while still warm!
If you want to bake snake bread in the forest, it is a good idea to have enough flour with you. After a long time in the warm, the dough may ‘sweat’ a little and therefore stick to your fingers - flour helps!
