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Lesson Plan Pizza Margherita with Semi-Whole Wheat Flour

Programma Della Pizza Margherita con Farina Semi-Integrale

Σχέδιo Μαθήματος: Pizza Μαργαρίτα από αλεύρι ημι-ολικής άλεσης σιταριού

Ingredients:

For the Dough:

• 500 g semi-whole wheat flour (type 1)
• 100 g durum wheat flour
• 400 g water
• 5 g fresh yeast
• 12 g salt
• 12 g sugar
• 30 g olive oil

For the Topping:

• 400 g peeled tomatoes
• 600 g buffalo mozzarella
• Fresh basil, to taste
• 5 g olive oil
• 4 g salt

Directions

1. In a large mixing bowl or stand mixer, combine the semi-whole wheat flour, durum wheat flour, yeast, and 80% of the water. Knead for about 10 minutes until a smooth dough forms. Add sugar and salt, mixing until incorporated. Let the dough rest for 10 minutes, then add olive oil and the remaining water, kneading until fully absorbed.
2. Let the dough rest for an additional 15 minutes. Then, divide it into 4 equal parts (about 250 g each). Shape each portion into a ball, place them in proofing containers, and allow to rise for about 4 hours.
3.  Preheat the oven to 300°C (or as high as possible). Take one dough ball, stretch it by hand or with a rolling pin to create a 30 cm round pizza base with a slightly thicker edge.
4.  Place the pizza on a baking tray or pizza stone and bake at 300°C for about 3 minutes if using an electric oven or 2 minutes at 400°C in a wood-fired oven.
5. Remove from the oven, garnish with fresh basil if desired, and serve immediately.
6. Serve on a wooden board, adding a drizzle of olive oil for enhanced aroma and flavor.