We brave the heat: I don't know about you, but I can't resist pizza! So today I decided to prepare it in my kitchen: I plan to try the dough of a long leavening wholemeal pizza! In this way we will be full of fiber thanks to the wholemeal flour, and we will prepare a very digestible dough because we will make the yeasts fall asleep. for 36 hours! Let's get to work!
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Identity Card of the Recipe
- 160 KCal Calories per serving
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Ingrediants
For pasta
- 200 g of wholemeal flour
- 180 g of Manitoba flour
- 3 g of fresh brewer's yeast or 1 g of dried brewer's yeast
- 9 g of salt
- 220 ml of water
For the filling
- 200 g of cherry tomatoes
- A few basil leaves
- 250 g of mozzarella
- 200 g of tomato puree
- 1 bunch of rocket
Materials Needed
- Refractory stone plate or oven tray
- Oven shovel
- Bowl
- Baking paper
- Transparent film
- Cutting board or pastry board
Preparation
- In a bowl, combine the Manitoba flour and the whole wheat flour. Mix the powders with the dry brewer's yeast, then add the salt and mix with as much water as required (about 220 ml) until a soft and elastic dough is obtained.
- Grease the bowl with a little oil, then put the dough inside and cover with cling film. Let the pasta rest at room temperature for an hour. Afterwards, put the bowl in the fridge and let it rest for 24-36 hours.
Did you know that
By letting the dough rest for a long time, the yeasts are "asleep" (their action is slowed down); as a result, a very aromatic and digestible mixture will be obtained. In other words, the dough will ripen at the right point and acquire an extraordinary fragrance.- After 36 hours, remove the bowl from the fridge and leave the dough at room temperature for an hour.
- Cut the dough into two parts. Roll out the dough with your hands until you get two discs as regular as possible; if necessary, spread a thin layer of flour on the work surface. The use of a rolling pin is not recommended.
- Preheat the oven to the maximum temperature (250-280 ° C), taking care to place the refractory stone plate on the base.
- Fill one disc of pizza at a time with tomato sauce, mozzarella and cherry tomatoes as desired.
- Remove the pizza with the special shovel and place it on the refractory stone plate. Bake for 8-10 minutes, depending on the characteristics of your oven.
Without stone plate
Those who do not have a stone plate may prefer traditional cooking in the non-stick pan. In this case, we recommend that you first cook the pizza base with tomato for 10 minutes at 220 ° C, then remove the base and fill with mozzarella and other ingredients to taste. Finish cooking in the oven for another 10 minutes at 180 ° C. Rocket and Basil can be added just before serving. This double cooking is useful to avoid burning the pizza filling: cooking on a non-stick pan must in fact take longer than cooking on a stone plate.- Remove the pizza from the oven using the shovel and finish with fresh basil and rocket. Repeat the operation with the other disc of dough.
Alice's comment - PersonalCooker
A very aromatic, highly digestible, soft and fragrant pizza: it looks like a pizzeria one! A real healthy and pleasant delight, which everyone agrees.If you don't have yeast available, try cooking Irish Soda Pizza.
Nutritional values and Health Comment on the recipe
The Long Rising Wholemeal Pizza is a unique dish with a significant energy contribution, but lower than that of a traditional pizza.
Calories are mainly provided by carbohydrates, followed by proteins and finally by lipids. The fibers are very abundant and the cholesterol insignificant.
Fatty acids tend to be saturated, complex carbohydrates and proteins have a medium-high biological value.
The Long Rising Wholemeal Pizza is a food that lends itself to most diets and vegetarian diets, but not vegan ones.
In case of type 2 diabetes mellitus and / or hypertriglyceridemia it is necessary to reduce the portion. It should be excluded from the diet against celiac disease and lactose intolerance.
The average portion of Long Rising Wholemeal Pizza is about 200-250g (320-400kcal).
The nutritional values on the side refer to 100 grams of pizza to be cooked.
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