Nane Razavi Pizza Dough Mix Powder 500g

The product is formulated as a complete, all-in-one preparation. Active instant dry yeast and enzymes are systematically pre-blended into the dry formulation. Users do not need to measure or purchase secondary yeast compounds; introducing warm water and oil directly triggers uniform dough development.

Blending the 500g mix with approximately 250–280 ml of water and 30 ml of oil yields roughly 780g to 810g of conditioned fresh dough. Depending on the desired thickness, this quantity yields three medium thin-crust Italian-style pizzas (28–30 cm diameter) or two deep-pan American-style pizzas.

The base flour is selected from hard wheat varieties with a wet gluten rating exceeding 28%. Balanced enzymatic conditioning strengthens the gluten matrix, providing an optimal P/L ratio that ensures exceptional dough extensibility and prevents tearing when rolled by pin or automated sheeting machines.

The mix is sealed within tri-laminated metallized pouches (PET/ALU/PE). This impermeable gas and water-vapor barrier (near-zero WVTR) shields the active yeast cells from premature ambient hydration and prevents lipid rancidity, preserving full leavening vigor over its 12-month shelf life.

In conventional home ovens, preheat thoroughly to 220°C–240°C and bake for 10–12 minutes until the edges are golden. In commercial deck or conveyor pizza ovens, bake at 260°C–280°C for 5–6 minutes to achieve optimal crust caramelization and cheese melting without drying out the base.

Beyond the 500g retail SKU, the manufacturing plant supplies 10 kg and 20 kg multi-wall Kraft sacks for industrial frozen pizza facilities. Formulation adjustments (such as customized proofing speed and dough relaxers) can be engineered to align with automated continuous sheeting lines.

Raw wheat entering the automated milling line undergoes stringent screening. Total aflatoxins, Deoxynivalenol (DON), lead, and cadmium levels are analyzed via HPLC and Atomic Absorption Spectrometry, guaranteeing compliance with national food standards and Codex Alimentarius thresholds.