The wheat pizza is light, healthy, has less calories, is crisp, is good, date, Genuine, dietetics, has a lower glycemic index and has an intense flavor and natural, is high in fiber and contains some very important minerals like iron. If all this is true, because it is not used by everyone? And to think that at the end of 1800 when it was “invented” Pizza, use was made of only whole wheat flour, the processing of “refined” flours” of the kind “0” and “00” it was only recently invented. In recent times there are many pizzerias that have started adding a percentage of whole wheat pizza dough, all this is to the detriment of the “look” but it undoubtedly enriches the pizza with taste and fragrance.
Before starting with the preparation, it is fair to add some helpful tips:
- The dough for the pizza made with whole wheat flour requires much more time for leavening (twice).
- Flours absorb much more water than refined flour, then, the amount of water that you will find in the recipe is indicative, and you'll feel yourself the consistency of the dough obtained, if it is too hard, add a little’ water.
- Many mixtures are made by adding a percentage of wheat flour and a percentage of refined flour to obtain a product easier to work.
Perfect Wholemeal Pizza – The Recipe
Serves 4 pizzas to the plate:
500 grams of wheat flour
200 grams of flour “0”
Half a liter of water
5 grams of yeast
4 tablespoons extra virgin olive oil
1 tablespoon salt
1 spoonful of sugar
**Each type of flour absorbs water in varying quantities. Always check the proper consistency of the mix.
Sift the flour (see it), Dissolve the yeast in the water is not cold(20 degrees)pour everything into a basin and began to knead. After all blended add the salt, sugar and oil, stir until the mixture is thick and elastic, until it comes away completely from your hands.
Divide the dough into 4 balls and let rise for 2 hours or until its volume will not be doubled.
A rising completed, spianate the balls, and seasoned pizzas at your leisure.
Heat very much well the oven 200/250 degrees, then bake your pizzas that will be ready after about 15 minutes of cooking, or when the edge of the pizzas will prove to be perfectly golden.
Wholemeal pizza will be one of the many topics that we will discuss in the “pizza chef course” which will take place from 10 to the 19 April. Read more about the course click here.
If you want to learn more about the flour, Have a look at wikipedia