Integral pizza dough, rich in fiber. How to make it (recipe)

How to make integral pizza dough

Enjoying a slice of pizza is always a real pleasure, especially if we made it ourselves at home and, in its preparation, we used quality natural ingredients. And why is it better to do it at home? Fundamentally because we will have the security that, indeed, the ingredients that we have been able to use for their elaboration are much more natural and, above all, healthy.

For example, we can choose a homemade pizza dough, to which we then add other ingredients such as homemade tomato sauce (yes, it will always be better than buying it already prepared), different vegetables and veggies, spices such as basil or plants like the arugula ... In short, the possibilities are almost practically endless, as there are colors for all tastes.

But when it comes to making the dough, it is usual to use white wheat flour (or, what is the same, refined). In this case, it is possible to replace it with another option that is even more nutritious and healthy, such as the case of whole wheat flour . And, in fact, we should try to replace most of the refined cereals that we consume every day for its integral version. For example, wholemeal pasta, wholemeal flour ...

If you want to enjoy a wonderful pizza dough made with whole wheat flour, we propose on this occasion what ingredients you need to make it, as well as the steps to make it.

Whole wheat flour dough

Ingredients:

  • 300 g of whole wheat flour (or whole wheat flour)
  • 20 g of yeast
  • 200 ml of warm water
  • 2 tablespoons of olive oil (if possible, extra virgin)
  • 1/2 teaspoon salt

preparation:

In a large bowl put the whole wheat flour and salt. Then, in a deeper bowl, sift it. Heat a little water and, when it is warm, dissolve the yeast. Once dissolved, add it to the flour together with the olive oil. Mix it well.

Now add the rest of the water and, with energy, knead the mixture for 10-12 minutes. You must make the dough elastic and consistent, and above all, do not stick in your hands.

Then, once the proper consistency is achieved, sprinkle a new container with water, and give the dough a ball shape. Cover with a damp cloth and let it sit until it doubles its size to a temperature between 20 to 25 ºC.

When it reaches this size knead the dough again and, on a floured surface, stretch it with the help of a rolling pin, leaving a thickness of 1 centimeter. Spread the oven tray with a little olive oil and spread the dough on it. Again, let the dough rest a little more, in this way you will get the fermentation to finish.

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