LONG RISING WHOLE WHEAT MILK PIZZAS

Identity Card of the Recipe

227 KCal Calories per serving

Ingrediants

For the pasta (30-35 pizzas)

250 g of wholemeal flour
50 ml of extra virgin olive oil
1 teaspoon of barley malt
12 g of salt
260 ml of milk
1 g of brewer's yeast
250 g of Manitoba flour

For the filling

200 g of tomato puree
150 g of mozzarella
Q.b. of oregano
A few basil leaves

Materials Needed

Bowl
Sieve
Baking trays
Baking paper
Round stencil with a diameter of 5 cm
Wooden spoon

Preparation

In a bowl, collect the Manitoba flour and the whole wheat flour. Mix the ingredients.
In a glass, crumble the fresh brewer's yeast, add a teaspoon of barley malt and dilute everything in warm milk.

Yeasts: some alternatives
As an alternative to fresh brewer's yeast, you can use 1 g of dry brewer's yeast or 150 g of sourdough: in the latter case, adjust the dose of liquid.

Pour the liquid into the flour, add the oil and then mix the dough, first with a wooden spoon, then with your hands. As a last ingredient, add the salt.
Place the dough in the bowl, cover with cling film and let it rise for 24 hours in the fridge.

Some more information
The milk will make the surface of the pizzas more crunchy, ensuring a softness inside.
Prolonged rest (24 hours) is important to promote slow leavening: the low temperatures of the fridge “numb” the yeasts, generating a slow leavening with subsequent production of aromatic compounds.

After 24 hours, remove the dough from the fridge and let it rest at room temperature for 4-5 hours. Roll out the dough with your hands and with a rolling pin, adding a layer of flour if necessary to prevent the dough from sticking: it must appear very elastic and easily workable.
With a round mold with a diameter of 5 or 6 cm, cut out many discs and place them on a plate lined with baking paper, taking care to maintain a certain distance between them.
Let the dough rest for a couple of hours, in a warm environment, until the pizzas appear swollen.
Preheat the oven to 180 ° C (mode: ventilated).
Stuff the pizzas with a thin layer of tomato puree, previously flavored in a pan with a drop of oil, salt, pepper and garlic.
Bake the pizzas to cook for 15 minutes.
Remove the pizzas from the oven, finish with mozzarella, then cook for another 2-3 minutes or until the mozzarella begins to melt.
Stuff the pizzas with oregano and basil (optional). Serve the small pizzas warm. If desired, they can be filled with other ingredients.

Alice's comment - PersonalCooker

The wholemeal milk pizzas are perfect for a buffet or for a party with friends, but there is a small problem: they disappear immediately! Nobody can resist these pizzas: try them, I'm sure you will be thrilled. If you want, you can decide to try them. freeze them before the last leavening.

Nutritional values and Health Comment on the recipe

The one of the Long Rising Whole Wheat Milk Pizzas is a recipe that is part of bread and related products.
It has an average energy intake and calories are mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides have a medium - high biological value.
Cholesterol is irrelevant and fiber is abundant.
Long Rising Whole Wheat Milk Pizzas are foods that are suitable for most diets; however, it is advisable to reduce the average portion and the frequency of consumption in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
The abundance of fiber could increase intestinal motility.
They contain lactose and gluten, which is why they cannot be consumed by those intolerant to milk sugar and by celiacs.
They are excluded from the vegan philosophy but not from the vegetarian one.
The average portion, consumed as a single dish, is about 250 g (570 kcal, estimated on raw ingredients).
The nutritional values shown in the table have been calculated for 100 grams of raw ingredients