Description
Healthy and easy to digest home made pizza
Ingredients
Scale
- 400gr (14 ounces) of whole wheat flour (organic stone milled if you can find it)
- 130gr (4.6 ounces) of whole spelt flour (organic if you can)
- 70gr (2.5 ounces) of whole oat flour (or porridge oats grounded into a flour – organic if you can)
- 70gr (2.5 ounces) durum wheat flour (organic if you can)
- 500ml (17 ounces) of water
- 1gr of active dry yeast (or 10gr sourdough powder)
- 2 tbsp extra virgin olive oil or ghee
- a pinch of salt
- 1 tsp of maple syrup, agave nectar honey, malt or raw sugar
Instructions
- Combine the flours in a bowl. If you don’t have spelt or oats substitute the same quantity with the flour you’ve got. You can substitute each flour as you like, you may also use only spelt and wheat (20%-80%)
- TIP: prepare the flour mixture doubling the quantities so you will have more flour and you will use the remaining for another dough (you can also use it for cakes or cookies) just put it into an air tight container
- Put the water into a large bowl and add the syrup and the yeast and mix well.
- Add the flour a little at a time mixing vigorously with a spoon trying to let as much air as you can into the dough (move the spoon from the bottom of the bowl to the top as if you where whipping it).
- By the time you’ve incorporated a little more than half of the flour add the oil or ghee and keep mixing well.
- Keep on mixing the dough to let the gluten form properly (it should be very elastic).
- Add salt and keep adding the flour a little at a time, and as the dough becomes harder put it onto a board or onto your counter and keep kneading with your hands, gently.
- When the dough reaches the same consistency of the lobe of your ears (it should be smooth, firm and easy to knead) it’s ready.
- If you’ve added all the flour but the dough is still wet, add more whole wheat or spelt flour until your reach the right consistency.
- TIP: if you’re cooking your pizza into an oven that has a maximum temperature lower than 250° (480°F) the dough should be a little sticky, and you will need less flour in order to let it cook slowly without burning, as the dough rises it will get more firm and when you’ll be ready to roll it won’t stick anymore.
- Let the dough rest in the fridge all night covered with a plastic wrap. If you do not have the time skip this step.
- Take the dough out of the fridge and bring it to room temperature, knead it for a few seconds and then let it rest in the bowl for at least 8 to 12 hours covered.
- Check the dough every 3 to 4 hours, if the room temperature is higher that 25° it will rise quicker. As the dough doubles in size, knead it for a few seconds on the counter and put it back into the bowl to let it rise again. In summer it could rise up to three or four times during the 8/12 hours.
- When the dough is ready take the amount you need and spread it with your hands (greased with oil) onto the baking tray.
- If you prefer to roll the dough, you should let it rest for at least 5 minutes before cooking it, in order to let the gluten “relax”, or the pizza will be too hard.
- The oven should be turned on at least 45m before cooking, so it will be at its highest temperature.
- WARNING: don’t let it rise too much or it will get rancid, as soon as it’s doubled in size, knead it and let the leavening start again or put it into the refrigerator
- You can make this dough into your electric mixer by following the same steps and let the mixer go at medium/high speed (use low speed whenever you add the flour so it won’t come up to your face)
- Category: pizza
- Cuisine: Italian