~ Wholemeal pizza ~
I’ve always prepared pan pizza with normal flour, but this time I wanted to try it with a 100% wholemeal dough. I simply used my grandmother’s recipe by substituting the flour, decreasing the yeast to make it lighter and I lengthened the rising times. I was ready for any unexpected events and it was quite a long process, but in the end the result was very satisfying. Like in a chess game, I thought of all the positive and negative possibilities and in the end I won, checkmate!
INGREDIENTS:
For the dough:
- 600gr wholemeal flour
- salt
- seed oil
- 6g brewer’s yeast
- water
For the toppings:
- 400ml tomato sauce
- origan
- salt
- 4 mozzarella
- grilled artichokes in oil
- canned tuna
- homemade pesto
METHOD:
In a bowl, pour the flour and add one / two teaspoons of salt, to taste (I’m used to eating savory and I put two). In a glass with lukewarm water, dissolve the brewer’s yeast, mixing well with a teaspoon. Add half a glass of seed oil to the flour and the water and yeast a little at a time, in the meantime start mixing with your hands. Knead well by adding more water at room temperature as needed, until you get a ball. Cover the bowl with cling film and let it rest for 12-16 hours. Then roll out the dough in baking sheets lined with parchment paper and greased with oil, try to roll it out thin enough, but not too thin to prevent it from breaking. Now season the raw tomato sauce with salt and origan and spread a generous layer over the pizza. Then cut the mozzarella into cubes and season the pizzas as you like. Today I propose the pizza margherita, tuna and artichokes, margherita with homemade pesto … I can’t tell you which one I liked the most, were all a real delight!
Baking: in a static or ventilated oven preheated to 180 ° for about 20-25 minutes, depending on the thickness of the pizza.
