Point of Food Plant Based
SHERIDAN, WYOMING – October 8, 2021 – Ever since the beginnings of the company’s history, Point of Food produceed their pizza dough in its own premises. 30 years of constant development and gathering experience later, Point of Food now produces pizza dough in several varieties to exactly match their customers’ needs and the changing eating habits of the retail customers.
With every type of dough, from authentic Italian pizza dough to spelt or wholegrain dough, only clean label ingredients are used. Fans of minimalism will be satisfied with the Puro pizza dough: Only four ingredients are used for this dough – according to the traditional pizza dough recipe that is Tipo 0 flour, yeast, water and salt in a perfectly balanced mixture. One factor of the success of Point of Food’s pizza dough is the flour that is produced just a few kilometers away from the production site.