VITO Pizza Dough
Our VITO pizza dough – the heart and soul of our love for pizza.
Together with Knecht Mühle in Leibstadt, we have developed our own IP-Suisse-certified VITO pizza flour. Using this flour, along with water, salt and yeast, we produce fresh dough every day in Münchenstein – without any additives.
True to the motto ‘dolce far niente’, our dough is left to rest for at least 48 hours before it’s used in our restaurants or in your kitchen.
Did you know that you can also buy our pizza dough? Just get it in one of our VITO Restaurants or at any Migros Basel – and have a go with our recipe suggestions.
Häufige Fragen (FAQs)
The dough is available in every VITO restaurant and takeaway.
Furthermore it is available in following Migros stores in the Basel region:
BS: Allschwiler, Bahnhof SBB, Burgfelder, Claramarkt, Drachen-Center, Dreispitz, Efringer, Eglisee, Gundelitor, Hardstrasse, Juniors Market, Lehenmatt, Märtplatz, Mülhauser, Neuweiler, Riehen, Schützenmatt, Stücki; BL: Aesch, Arlesheim, Binningen, Birsfelden, Bubendorf, Ettingen, Gartenstadt, Gelterkinden, Gorenmatt, Laufen, Liestal, Lutzert, Mischeli, Muttenz, Oberwil, Paradies, Pratteln, Reinach, Schönthal, Sissach, Ziegelei; JU: Delémont; SO: Breitenbach, Dornach
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.