Starter (Poolish):
500 g Italian type 1 whole-wheat organic flour
500 g water
2.5 g fresh brewer’s yeast
Dough:
500 g Italian type 1 whole-wheat organic flour
100 g water
25 g salt
40 g extra virgin olive oil
Poolish
Hand knead water, yeast and Italian whole-wheat organic flour in a bowl and leave at room temperature for 8 hours.
Dough
Put the poolish with the Italian whole-wheat organic flour, yeast and half the water in a dough mixer and mix. After 5 minutes add the salt and remaining water. Finish the mixing with the extra virgin olive oil.
Mixing time: 10 minutes at mixing speed 1 and 2 minutes at mixing speed 2.
First rise: for 24 hours at a controlled temperature (+4°C)
Dividing: form dough balls of 230 g in weight.
Proofing: 6/7 hours at room temperature until it doubles.
Bake: 320/330° C for about 3/4 minutes.
Suggested topping
1. Crispy endive
2. Mature goat’s cheese
3. Extra virgin olive oil flavoured with rosemary
4. Sichuan pepper
Pizzaiolo’s tip
Italian type 1 whole-wheat organic flour is rich in proteins, fibre, vitamins, mineral salts and fatty acids thanks to the presence of the wheat germ.
Use it for a classic round pizza or any other recipe: the quality of the organic flour will make your dish unique!
