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Dr. Oetker Professional Pizza Perfettissima Salami 12″

Dr. Oetker Professional Pizza Perfettissima Salami 12″

Part baked in a stone oven using long fermented dough, Dr. Oetker Professional Pizza Perfettissima Salami 12″ not only tastes great, but also has an authentic hand-stretched appearance. Topped with Dr. Oetker signature tomato sauce, fine mozzarella cheese, and salami, and cooking in as little as 2 minutes (in an accelerated oven), this pizza is the perfect pre-topped solution for your menu.

Case Size: 6×1

  • Technical Specs

    Per 100g (as consumed) 1 pizza snack (= 150g)
    Energy 1017 kJ
    242 kcal
    1627 kJ
    388 kcal
    Fat 9.8 g 16 g
    Of which saturates 4.4 g 7.0 g
    Carbohydrates 27 g 43 g
    Of which sugars 3.7 g 5.9 g
    Fibre 1.7 g 2.8 g
    Protein 10 g 17 g
    Salt 1.1 g 1.8 g
  • Cooking Instructions

    Convector oven: Baking temperature: 185°C. Fan speed 80%
    Preheat the convection oven to 200°C. Remove the pizzas snack from the packaging, reduce the heat to 185°C and bake on a suitable tray for 10 minutes (185°C) until done.
    Dehumidify the baking chamber for the last 4 minutes.

    The specified preparation time may vary depending on the type of oven and product quantity. Fast cooking systems: This product is suitable for fast cooking systems. Further information can be found at and
    via the QR Code.

  • Nutritional Information

    WHEAT flour, tomato puree (22%), blend of MOZZARELLA and EDAM CHEESE (19%), water, salami (8%) (pork, pork fat, salt, dextrose, spices, garlic powder, spice extracts, antioxidant (extracts of rosemary), stabiliser (sodium nitrite), smoke), vegetable oils (rapeseed, extra virgin olive oil), yeast, salt, sugar, oregano, garlic, onions, basil, pepper, roasted onions.

    Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD. May also contain other gluten
    sources (spelt, rye, barley, oats).

    Suitable for vegans.

    * Many of our products are made from natural resources, the composition of which may vary. In the case of modifications the
    attached mentioned information will not be updated automatically.