2 questions
Hello Migipedia Team!
Has anything been changed in the recipe? I bought Vito pizza dough at Migros Aesch, expiration date 30.7. 2024, I can't see the lot number anywhere. We have already used the dough several times, sometimes with the recommended "2 hours before use from the fridge" variant, once also straight from the fridge, always with perfectly crispy results. Yesterday, the dough stuck to the cup more than usual, could hardly be formed into the desired shape, stuck everywhere despite the flour and kept tearing. Unfortunately, the result was absolutely disappointing even after baking (everything was done as usual) - doughy, even though the pizza was in the oven a little longer. Because of the heat, I took the dough out of the fridge "only" at 17.45, floured it, covered it and used it at around 19.00. Many thanks for your brief feedback!
Hi LesMiz, thank you for your inquiry. We would like to follow up on your request. You tell us that you cannot find a batch or lot number on the packaging. May I ask you to check this again? You will generally find the batch or lot number next to the expiration date - this usually starts with the letter L or a mixture of letters and numbers. Best regards, your M-Infoline team
If it worked, you should have received 6 photos of the packaging (of course it was already in the trash). There is no batch number in the date and not elsewhere either, as far as I have seen....
Hi LesMiz, thank you very much for your quick response. Unfortunately, we do not have any photos. May I therefore ask you to send us the pictures via the contact form? So that we can assign your request accordingly, it would be helpful if you briefly state your username (LesMiz) in your message. Thank you in advance for your help 😊. Best regards, your M-Infoline team
Hello LesMiz, we have received the photos. Thank you very much!
To clarify your request, we contacted VITO directly and can now tell you that the recipe for the dough has indeed changed slightly. The dough is a little softer and therefore slightly stickier. It is therefore important to use enough flour when rolling out the dough (a mixture of durum wheat semolina with a little flour would be ideal). Too much is almost impossible and any flour that does not stick to the dough can be tapped off when transferring to the tray.
The dough should then be easy to roll out without sticking or tearing. To make it even crispier in the oven, the pizza may need a little more bottom heat, for which it could simply be baked further down in the oven (on the lowest shelf) as a first step.
We apologize for the negative experience and hope that it will work better next time with the tips described.
Best regards, your M-Infoline team
Dear Migipedia team! Thank you very much for your clarifications and information. For my part, the only question that remains is: why? Believe me, I didn't skimp on the flour, the dough was and remained stubborn and doughy in the oven. Why change a perfect recipe? I don't do it like that anymore, what a shame for the previously perfect pizza dough. If products are changed without notification, there is also a risk that I will no longer buy the product even if I return to the previous recipe, as I don't know about the change. Thank you very much & have a nice day!
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Good evening dear Migipedia team I bought one of the Vito pizza doughs tonight and processed it at home and noticed that it was hard in the middle it was as if it was dry or not properly kneaded I then kneaded the pizza dough and everything was fine is it normal that such ready-made doughs can be hard in the middle?
Hello Zero_Two02, can you please provide us with the lot number and best-before date for further clarification? Best regards, your M-Infoline team
Good afternoon Dear Migipedia Team Unfortunately I don't have the lot number because I was no longer at home when I checked my emails and since the container of pizza dough is already gone with the garbage collection I have the expiration date which would be 17.11.23 and where I bought it is in Migros in Sissach. best regards Fabian
Hello Zero_Two02
We have discussed your concerns directly with Vito's food technologists. They gave us two possible reasons:
1. if a dough box is not completely closed, harder pieces can form. However, this should not happen and the packaging team was informed accordingly.
2. too much durum wheat semolina may have been used when rolling the balls.
We apologize for these inconsistencies, this is of course not the norm. However, we hope that you still enjoyed the pizza.
Best regards, your M-Infoline team
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