In the test: How good is finished pizza dough from the refrigerated section?

- not always tasty

Created: 02/07/2022, 02:18 p.m

By: Maria Dirschauer

Buy ready-made pizza dough and top it at home as you wish: delicious and easy.

© Robijn Page/Imago

Are there questionable ingredients in ready-made pizza dough?

Which dough can pass the taste test?

NDR Marktcheck took a close look at some products.

A big advantage of ready-made pizza dough: baking the

is so much faster.

Yeast dough is known to be a leisurely companion, so you have to allow several hours of walking time if you want to make the pizza dough yourself.

Not so with the

: take them out of the fridge, roll them out (conveniently, they usually come directly with baking paper), top them to taste and put them in the oven.

Great when it has to go faster because you're hungry.

But what is actually in ready-made pizza dough from the supermarket?

A homemade pizza dough* consists only of flour, water, salt and yeast, depending on the recipe, olive oil and sugar may also be added.

Is it different for the purchased products because they need to have a longer shelf life?

How dangerous are certain ingredients?

And which store-bought pizza dough comes closest to homemade?

Also read:

Pizza dough in the test: This is how branded products, supermarket own brands and an organic product perform

NDR Marktcheck took a sample of

made pizza doughs, including branded products from Henglein and Tante Fanny, own brands from Edeka, Rewe and Aldi and an organic dough from Alnatura.

All but the Alnatura pizza dough (400 grams) are available in XXL format with 550 grams per pack.

Ingredients, dough consistency and taste were tested – on the one hand by a world champion pizza maker and on the other hand by three testers in the home kitchen.

An excerpt from their judgments:

• Aunt Fanny's pizza dough:

  The pro suspects that too much wheat starch was used, making the dough inelastic.

  The pizza dough becomes hard after baking and darkens quickly despite the minimum baking time, but it tastes okay.

• The

  Gut & Billig dough from Edeka

  smells more like yeast than the others.

  In the taste test, he was not able to convince: the dough was too dry and tasteless.

• With the

  Henglein

  product

  , the professional baker found that the dough smelled of acid.

  After baking, you notice that the dough is not as crispy as other products, but the taste is convincing.

• The

  Aldi dough

  is a bit too moist and sticky, but it smells more natural.

  It scores points in terms of consistency and tastes the testers best.

• The

  Rewe yes!

  Pizza dough

  is not convincing and tastes like nothing.

• What is striking about the

  organic pizza dough from Alnatura

  are the bubbles in the dough, which tend to tear.

  When baking, the dough does not rise at all and becomes very hard.

test winner

The test winner among the testers and the world champion pizza baker is unanimously the

, which was the most convincing in terms of taste and the baking result.

Also interesting:

Finished pizza dough in the test: This is what the nutritionist says about the ingredients

dr As a

, Matthias Riedl was

asked by NDR Marktcheck how he judged the ingredients of the pizza dough tested. Striking: there are

in all products except Alnatura

. According to Riedl, these artificial phosphates accelerate the aging process and can cause problems for people with damaged kidneys. According to the manufacturers, however, the diphosphates are necessary as raising agents and are only added in small quantities. In addition to the healthy olive oil, many products – from Tante Fanny, Alnatura and Rewe – also use

, which is inferior in comparison and contains more saturated fatty acids. Because of the

according to the list of ingredients

In the finished pizza dough, however, the nutritionist can give the all-clear: It occurs during fermentation processes and evaporates during baking.

By the way: You can not only bake pizza with ready-made pizza dough, but also sweet cinnamon rolls!