Pizza with wholemeal dough 

Protein-packed, wholesome for those who don't want to give up pizza, but with an eye on the line.

Ingredients:       

• 7-grain flour 250g or wholemeal  
• Flour type 00 250g
• Water 185ml
• Dry yeast 15g
• Olive oil 15g
• Salt 7g
• You can add baking seeds to the dough🔥
• For the sauce
• Tomato 300g
• Basil 10 leaves
• Oregano to taste
• Salt 3g
• Olive oil 10ml

Procedure:

In a bowl mix and sift 250g 7-grain flour with 250g 00-type flour, 15g yeast and a tablespoon of salt. 

We add 185ml water and mix and knead vigorously by hand or in the kneading machine.  

Let it rest for at least 5 hours covered with a damp cloth.

The pizza dough matures for up to 72 hours, so don't be in a hurry, in pizzerias we always use a dough at least 24/28 hours, some people believe that the right maturation/leavening time is 48/60 hours.

I'm of that opinion too, but only if they are well stored, in airtight, clean containers away from draughts.

Then transfer to a clean, lightly floured surface and prepare the balls to roll out for pizza, remembering that they must rest after being prepared.

For medium-sized 28cm pizzas, use a weight of about 260g.

You can roll out the dough with a rolling pin and bake it on a baking tray or baking stone, without dividing it into balls.

Baking:

In the oven between 220/240° for about 10/12 minutes depending on the size of the pizza.

Chef Mirko Giacometti⭐️

It only remains for me to wish you bon appétit and see you next recipe.

See you soon.. 

Greetings from your Chef Mirko Giacometti ⭐️