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.