PizzaEnzymes Improver

Natural enzyme-based improver: thanks to its enzymes, you will get notable advantages both during the processing of the dough and in the baked pizza, obtaining a always excellent result.

Benefits on the dough: excellent extensibility, better leavening, easier to work.

In the oven, the pizza will have an increased volume, while once baked it will be more crispy and characterised by a golden crust.

Ideal for all types of pizza: Neapolitan, Roman, on tray...

Il Granaio delle Idee: natural enzymes and mixes for baking and pastry making

This improver is the result of the know-how of Il Granaio delle Idee Srl, a company specialized in the formulation of natural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all artisans of the world of White Art who seek only top quality ingredients, with high technological content and rigorously without additives.

PizzaEnzymes: how to use this natural improver to improve the yield of your pizza?

PizzaEnzymes is the natural improver specifically formulated to improve the workability of the dough and the final result of the pizza. Use it in a small percentage of the total weight of the flour required, for all types of pizza.The dosage is 2% of the weight of the flour required by the recipe. For example, simply add 10 g of PizzaEnzymes to 500 g of flour and follow the recipe instructions.

Suggested Recipe for Classic Pizza with PizzaEnzymes

Ingredients: 500 g pizza flour 300/320 W - 10 g PizzaEnzymes - 5 g fresh brewer's yeast - 10 g salt - 2 tablespoons extra virgin olive oil - 250 ml water.

Procedure: Mix flour, PizzaEnzymes, fresh brewer's yeast and water for 3 minutes in the mixer at first speed, then switch to the second speed for another 7 minutes. Add salt, oil and finish kneading at first speed until completely absorbed. Let the dough rise for 30/45 minutes on a table at room temperature. Shape 200/220 g balls and place them in the leavening trays. Leave the trays at room temperature for 2 hours, then move them to the refrigerator. Let rise in the refrigerator for at least 18 hours, then proceed with the usual pizza preparation.

Dried wheat flour, enzymes.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.w