Whole wheat pizza
Presentation
In this recipe, the pizza mixture is made with entire wheat flour. Contrasted with conventional flour, entire wheat flour holds every one of the healthy benefits since it isn’t exposed to any refining cycle.
Thus, dishes ready with this kind of flour are likewise more delicious.
Preparing a pizza with this type of flour is not complicated since the dough only requires a larger amount of liquid than the preparation based on 00 flour.
At the end of the processing the dough should be nice and soft, but if it should be a little stickier than the preparation of the typical pizza, do not be alarmed: it is all normal.
The recipe that we recommend today is that of a very fragrant, tasty, and rustic-flavored whole wheat pizza.
A leavened product that will be made even more appetizing thanks to Mozzarella Cucina Santa Lucia. We are sure that this dish will automatically become one of the most popular in your kitchen.
Whole wheat pizza with its mix of flavors will conquer even the most demanding palates. Prepare it as a single dish for a day trip together or as an aperitif or starter for a dinner with friends and relatives. Enjoy it also as a savory snack to recharge your batteries on a long afternoon full of commitments, you will not be disappointed.
This recipe is ideal for adults and children*, easy to prepare, and perfect even for those who do not feel like a chef in the kitchen. Prepare all the ingredients, put on your apron, and get ready to make this delight.
Try using whole wheat dough to make some delicious savory muffins to amaze all your guests. Come on, let’s go!
Ingredients
- 500 g of whole wheat flour
- 25 g of fresh brewer’s yeast
- 5 ripe tomatoes
- 200 g of Mozzarella Cucina Santa Lucia Galbani
- a pinch of oregano
- ginger to taste
- 70 g of extra virgin olive oil
- 1 level teaspoon of salt
- water to taste
Preparation
The whole wheat pizza of our recipe contains the taste and fragrance of whole wheat flour, promising to amaze guests. It is perfect to serve as an aperitif or to enjoy at lunch or dinner!
01
To make whole wheat pizza, first of all, you need to arrange the flour in a fountain shape on the pastry board, then make a hole in the center of the flour and crumble the brewer’s yeast into it. Try to distribute the yeast evenly to make it easier to prepare. Then, take a spoonful of warm water, wet the yeast, and dissolve it with your hands inside the cavity of the fountain. Whenever you have disintegrated the yeast, add the additional virgin olive oil and combine everything as one. Sit back and relax on the off chance that it appears to be somewhat “free” everything together. Don’t worry if it seems a little “loose”.
02
When the fixings are blended, add the salt and as much water depending on the situation to get a mixture that is not difficult to work with, smooth, and very delicate. Ply vivaciously until it has become very delicate and versatile (it ought not to be excessively hard or excessively tacky).
03
Once the dough is ready, form a ball, flour it, and cover it with a damp cloth. Let it rise in a warm place away from drafts for 2 and a half hours. You can also let it rest in the oven with the light on.
04
After the indicated time, flour the work surface again, place the dough on it, and use a rolling pin to roll it out into a sheet of pastry. If you are comfortable with it, you can also use your hands. Once the operation is complete, place the sheet of pastry in a baking pan greased with extra virgin olive oil.
05
Then prick your pizza with the prongs of a fork and proceed to season it by spreading the previously washed, peeled, and chopped tomatoes on top. Then lightly salt the preparation and put it back to rise in a warm place for about 20 minutes. The volume of the dough will increase slightly.
06
When the batter has risen, prepare the blend in a preheated broiler at 200° for 20 minutes. Presently remove the pizza from the broiler and season it with oregano and Mozzarella Cucina St Nick Lucia cut into cuts. At long last, sprinkle it with newly ground ginger. Adding the zest will make the pizza more fragrant and delectable. Right now, set it back in the broiler for an additional 10 minutes. Remove it from the stove and serve the entire wheat pizza quite hot!
Variants
From Margherita pizza to capriccioso pizza, you can give free rein to your imagination by adding artichokes in oil, cured meats, cheeses, and grilled vegetables.
Other delicious alternatives include the addition of raw ham and rocket, mushrooms and sausage, olives and capers, onion, and tuna.
The filling of our recipe calls for the use of ripe tomatoes to give a touch of red to the pizza, but you can replace them with tomato puree, which you can flavor with extra virgin olive oil, basil, salt, and pepper or for a stronger taste with chili pepper. Alternatively, you can prepare the version of the white pizza.
You can also try a stuffed pizza, making two discs of dough and stuffing them with your favorite ingredients from those we have already suggested, or by searching for your favorites.
You can use instant yeast to enjoy a wholemeal pizza whenever you don’t feel like it or don’t have time to wait for a long leavening. In this case, put the wholemeal flour in a bowl, work it with the extra virgin olive oil, and add the yeast.
The “moment” batter for an entire wheat pizza doesn’t have to rise. You simply have to carry it out and move it to a formerly oiled skillet or a baking plate fixed with baking paper to continue with the recipe. It will in any case be fragrant, tasty and
Have fun experimenting with different flours. In addition to white and wholemeal flour, try spelled flour,
In any case, ginger and oregano are not the only aromatic notes that you can add since wholemeal pizza lends itself to the addition of some.
Curiosity
Pizza is, without a doubt, a dish of our cuisine that everyone likes; good, fragrant, and tasty, it is made with very few ingredients.
Ideal for any occasion, it is very easy to make but, at the same time, requires a long processing time due to the leavening times.
Raising, as a matter of fact, is the main cycle to get a magnificent outcome: to prevail, best case scenario, place the mixture in a huge floured bowl, then, at that point, cover it with a moist material, as proposed in the readiness, or with comfortable fabrics. Raising is finished when the volume of the mixture copies.
There are numerous variations based both on the type of flour used for the dough and on the ingredients that can be freely chosen according to personal tastes.
The most notable variation is the Margherita pizza. This one brought into the world in Naples, consists of a couple of straightforward fixings: tomato, mozzarella, basil, salt, and additional virgin olive oil. As per sources, it was made in 1889 by the gourmet specialist Raffaele Esposito who chose to get ready something exceptional for the meeting rulers. Precisely because it was dedicated to Queen Margherita of Savoy, the pizza he proposed then took the name of Margherita pizza.
The most used cooking method, especially in pizzerias, is in a wood-fired oven but it is not the only possibility: the most popular alternative, especially at home, is cooked in a pan in a preheated oven.
Another cooking method used is the one in which the pizza, with a smaller diameter, is fried in abundant seed oil: tasty and crunchy, it becomes perfect for a dinner with family or friends.