Pizzaenzymes Improver
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...
For professionals
Natural improver
More volume
Vegan
Features:
- Natural enzyme-based improver for an always professional result.
- Many advantages for the dough: excellent extensibility, better leavening, better workability of the dough.
- In the oven the pizza will have an excellent volume; once taken out of the oven, it will be crispier and with a golden crust.
- Ideal for all types of pizza: Neapolitan, thin crust, thick crust...
PizzaEnzymes: the natural improver for pizza dough
PizzaEnzymes is the enzyme-based improver specifically formulated to improve the workability of the dough and the baked pizza. It gives stability to the dough and makes it easily workable, bringing it to the right balance between extensibility and dough toughness. PizzaEnzymes improves leavening and ensures excellent volume, even in the oven. This professional product also eliminates gumminess, making pizza always crispy and with a golden crust. PizzaEnzymes is ideal for all types of pizza (Neapolitan, thin crust, thick crust…), both for take-away pizzerias and restaurants.
Ingredients:
- Type "0" wheat flour
- Enzymes
It may contain milk, egg, soy, lupins and sesame seeds.
How to use PizzaEnzymes improver?
This natural improver for pizza dough is to be used in a small percentage on the total weight of flour and can be used for all types of pizza.
Dosage: dose at 1% of the total weight of flour in the recipe. For example, simply add 5 g of PizzaEnzymes improver to 500 g of flour and follow the recipe procedures.
Suggested recipe for Classic Italian Pizza with PizzaEnzymes improver
Ingredients: 500 g flour for pizza 300/320 W - 5 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.
