PizzaEnzymes Improver

97% of 100

Natural improver for pizza dough

  • Professional result: more stable and workable pizza dough
  • Crispier pizza, with an excellent volume and a golden crust
  • Ideal for all styles of pizza: Neapolitan, thin crust, thick crust...
As low as €4.20

SKU 70140-G
In stock
Category: Pizza Mixes, Professional products,

per professionisti
For professionals

Miglioratore naturale
Natural improver

More workable dough
More workable dough

More extensibility
More extensibility

Senza additivi chimici

Without chemical additives



  • Natural enzyme-based improver: thanks to its enzymes, the master pizza maker will gain significant advantages both when processing the dough and in the baked pizza, getting a consistently excellent result.
  • Benefits for the dough: excellent extensibility, better leavening, dough easier to work.
  • In the oven, the pizza will have excellent volume, while once baked it will be crispier and will have a golden crust.
  • Ideal for all types of pizza: Neapolitan, thin crust, thick crust...


PizzaEnzymes: how to use this natural improver for pizza?

PizzaEnzymes is the natural improver specifically formulated to improve dough workability and the quality of your pizzas. Use it in a small percentage of the total weight of flour of the recipe, for all types of pizza. The dosage is at 2% on the weight of the flour needed for in the recipe. For example, simply add 10 g of PizzaEnzymes to 500 g of flour and follow the recipe.

Suggested recipe for Classic Italian Pizza with PizzaEnzymes improver

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

Procedure: Mix flour, PizzaEnzymes, fresh brewer's yeast and water for 3 minutes in the mixer, on first speed; then switch to second speed for another 7 minutes. Add salt, oil and finish mixing on first speed until completely absorbed. Let the dough rest for 30 to 45 minutes on a table at room temperature. Shape into balls of 200/220 g and place in dough boxes for rising. Leave the boxes 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.

Il Granaio delle Idee Company: enzymes and natural mixes for bakery and pastry

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 bakery and pastry. For more than 20 years, the company has been putting its experience at the service of all artisan bakers who seek only top-quality ingredients and strictly no additives.


  • Type "0" wheat flour
  • Enzymes

It may contain milk, eggs, soy, lupine, sesame seeds, mustard and cereals containing gluten.


tabella nutrizionale




A casa tua, con pochi semplici passi.



Non utilizziamo emulsionanti chimici.



Entro 3 giorni lavorativi.
(in base alla disponibilità)



Per ogni dubbio o domanda.



Per gli ordini sopra i 100 euro.

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