Pizza mix

A complete blend of soft wheat flour, dried wheat germ sourdough, and dried live lactic ferments for making a delicious, golden, and crispy pizza.

The recipe is easy to follow: just add water, salt, and oil to the mixture, knead, and let it rise.

What is the Pater® Formula?

It is a unique and innovative formulation that contains thelive lactic fermentstypical of the original microflora of the sourdough starter.

It brings many advantages, starting from thedough, which will be more stable and easier to work with.

Furthermore, the baked products will be characterized byaromas and perfumesirresistible, onemeltabilityincredible, a greatchewiness, onefragrancethat lasts longer.

Enzymes: natural allies of bread making

Enzymes are natural proteins found in all living things and are responsible for accelerating biological reactions that would otherwise take a long time. In baking, enzymes naturally improve the characteristics of the dough and the quality of baked goods, without the need for chemical additives. They can make the dough more elastic, promote better leavening, improve the structure of baked goods, and much more. Furthermore, they disappear completely during baking because they dissolve at temperatures above 70°C.

A homemade pizza, tasty and easy to prepare

Ruggeri Pizza Mix is a complete mix that already contains all the ingredients, including yeast. Preparation is incredibly easy: just add water, salt, and oil, and knead. This mix comes in the patented Ruggeri Tasca Magica® packaging, which separates the yeast from the other ingredients with an internal pocket. This way, the product's characteristics are preserved without the use of preservatives.

Here's how to use the mix in this recipe for
Margherita pizza.

Ingredients to add:300-330 ml of water - 2 tablespoons of extra virgin olive oil - 10 g of salt - ingredients to taste for the filling (tomato puree, olive oil, etc.).

Procedure:Pour the entire contents of the package into a bowl, making sure to empty the pocket containing the yeast well, and gradually add 300-330 ml of water, continuing to mix for 10 minutes. Add 2 tablespoons of oil and 10 g of salt, continuing to mix for another 5 minutes until the dough is smooth and elastic. Let the dough rest, covered with a damp cloth or plastic wrap, for 20 minutes. Spread the dough on a previously oiled baking sheet, cover, and let it rise in the turned-off oven for at least 90 minutes. Season with chopped tomatoes. Bake in a preheated oven at 220°C (428°F) for about 15 minutes. Remove from the oven, add the mozzarella, and add your desired toppings. Bake for another 7-8 minutes until all the ingredients are cooked through. The indicated rising times are based on a room temperature of 25°C (77°F): higher temperatures result in shorter rising times.

wheat flour 97%, dry yeast, dried wheat germ sourdough 0.5%, enzymes, dried live lactic ferments 0.001%.

May contain soy, mustard.