Migliora® Pizza – Natural Improver

Migliora® Pizza is the natural improver to add to your favorite recipe to get your best pizzas and focaccias ever!

Thanks to the natural enzymes activity, it makes the easiest dough to roll out and gives volume to your pizza and focaccia, making them crispier and golden.

Migliora® Pizza is not a yeast! Simply add it to your favorite recipe: for short leavening times, add 2 scoops per 500 g of flour; for long leavening times, add 1 scoop.

A small canister of this enzyme improver for pizza is enough for 3 kg of flour.

Migliora® Pizza can be used instead of Diastatic Barley Malt to get a more regular fermentation and a more colourful and fragrant crust.

What is Migliora® Pizza and how do its enzymes work?

With the innovative natural improver the dough will be easier to roll out and it won't retreat when you roll it out! It gives volume to your homemade pizzas and focaccias, making them crispier and golden. Watch the video and discover how enzymes they act on the gluten mesh of the dough!

How to use Migliora® Pizza

To get your best pizza ever, you don't have to change your favorite recipe. Migliora® Pizza improver simply needs to be added to the flour and yeast. Easy to dose, thanks to the special 10g measuring cup, will make your homemade pizza more crispy and golden!

Short leavening: for leavening of about 2 hours, add 2 scoops per 500 g of flour; then follow the instructions in your recipe.

Long leavening: for leavening longer than 2 hours, add 1 measuring cup per 500 g of flour; then follow the instructions in your recipe.

Replaces Diastatic Barley Malt: use Migliora® Pizza instead of Diastatic Barley Malt to obtain a more regular fermentation and a more colorful and fragrant crust. The term "diastatic" indicates that this malt contains natural enzymes capable of breaking down the starches in flour into sugars, which become immediately assimilable by yeasts. Diastatic Malt is particularly used in recipes with sourdough and by those who choose long leavening.

Our recipe for homemade pizza with Migliora® Pizza

• Ingredients:
• 500 g of type "0" flour
• 2 scoops of Migliora® Pizza
• 15 g fresh brewer's yeast
• 12 g of salt
• 300 ml of water
• 10 ml olive oil

Procedure: in a bowl, knead all the ingredients for about 10 minutes, until you get a smooth and homogeneous dough. Leave the dough to rest for 10 minutes covered with a cloth, then divide the dough into two portions. Let the dough rest for 100-130 minutes, then roll it out on the baking tray and let it rise for about 50 minutes. Add the tomato and bake in a preheated oven at maximum temperature for about 7/8 minutes. Remove from the oven, season to taste and put back in the oven for 3-5 minutes, cooking the pizza until it is cooked to your preferred level.

For longer leavening: 1 scoop of Migliora Pizza® for every 500 g of flour.

wheat flour, wheat gluten, deactivated yeast, enzymes.

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