Malted wheat flour

If you want to make really good dough for your pizzas, you can use wheat malt flour. Then you add 10 grams of wheat malt per 1000 grams of regular flour (that's 1% of the flour amount), and you'll get a noticeably different result.

The malt creates a more complex taste. It's hard to describe, but simply put, the dough tastes better! Plus, adding malt often leads to a browner pizza crust, which looks really nice.

Wheat malt is produced by malting wheat grains. This process releases the wheat's natural sugars, creating a greater sweetness. The malt therefore also affects the fermentation process, where you can get airier edges due to greater fermentation.

To be completely honest, there are not huge differences between various wheat malts, but here you'll get a high-quality product that's also relatively locally grown in Germany. You also avoid any weird additives.