Impasto della Pizza Integrale (Whole Wheat Pizza Dough)
Impasto della Pizza Integrale (Whole Wheat Pizza Dough)
Equipment
- Equipment Needed
- Mixing bowl, measuring cups and spoons, wooden spoon, plastic wrap, baking trays, oven
Ingredients
- Ingredients:
- 500 g whole wheat flour
- 350 ml water
- 3 g active dry yeast or 7 g fresh yeast
- 30 ml extra-virgin olive oil
- 10 g salt
- For Topping per pizza:
- 100 g tomato sauce
- 80 g mozzarella cheese diced
- Extra-virgin olive oil
- Oregano or fresh basil leaves
Instructions
- Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently until the yeast dissolves completely.
- Combine Ingredients:
- Add the whole wheat flour to the yeast mixture. Using a wooden spoon, mix until a shaggy dough forms.
- Add Salt and Oil:
- Incorporate the salt and extra-virgin olive oil into the dough. Mix thoroughly until the ingredients are well combined.
- Knead the Dough:
- Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a small amount of flour as needed.
- First Rise:
- Shape the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free area for approximately 2 hours, or until it has doubled in size.
- Fold the Dough:
- After the initial rise, transfer the dough onto a lightly floured surface. Gently press it into a rectangle. Fold one third of the dough towards the center, then fold the opposite third over the first fold, like folding a letter. Rotate the dough 90 degrees and repeat the folding process. This technique helps develop the dough's structure.
- Second Rise:
- Place the folded dough back into the bowl, cover, and let it rest for another 2 hours, allowing it to double in size again.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 230°C (446°F). If using a pizza stone, place it in the oven to heat up.
- Divide and Shape:
- Turn the dough onto a floured surface and divide it into three equal portions. Shape each portion into a ball. Cover them with a cloth and let them rest for 10 minutes to relax the gluten.
- Shape the Pizzas:
- On a floured surface, gently stretch or roll each dough ball into a 22 cm (9-inch) circle. Transfer the shaped dough onto a baking tray lined with parchment paper or a floured pizza peel if using a pizza stone.
- Add Toppings:
- Spread a thin layer of tomato sauce over each dough circle, leaving a small border for the crust. Distribute the diced mozzarella evenly on top. Drizzle with a little extra-virgin olive oil and sprinkle with oregano or place fresh basil leaves.
- Bake:
- Place the pizzas in the preheated oven. Bake for 10-12 minutes, or until the crust is golden and the cheese has melted and is bubbly.
- Serve:
- Remove the pizzas from the oven. Allow them to cool for a couple of minutes before slicing. Serve hot and enjoy!
- Variations and Tips:
- Flour Blend: For a lighter crust, you can use a mixture of whole wheat and all-purpose flour in equal parts.
- Yeast Substitute: If you prefer using sourdough starter, replace the yeast with 100 g of active starter and adjust the flour and water quantities accordingly.
- Gluten-Free Option: For a gluten-free version, substitute with a gluten-free flour blend designed for yeast baking. Note that the texture and flavor will differ from traditional whole wheat dough.
- Low-Sodium Diet: Reduce the salt quantity to suit your dietary needs. Keep in mind that this may affect the flavor of the dough.
- Additional Toppings: Feel free to customize your pizza with various toppings such as sautéed vegetables, lean proteins, or fresh herbs to suit your taste preferences.
Whole wheat pizza, or “pizza integrale,” is a beloved variation of traditional pizza in Italy, especially popular in health-conscious communities and urban centers where there’s a demand for nutritious alternatives. This wholesome version incorporates whole wheat flour, offering a richer flavor and higher fiber content compared to its classic counterpart. From my own personal experience, crafting this dough at home is both rewarding and straightforward. Let me show you how I make Impasto della Pizza Integrale.
When preparing whole wheat pizza dough, consider the following key points to ensure optimal results:
- Hydration Levels: Whole wheat flour absorbs more water than all-purpose flour due to its higher fiber content. To achieve a pliable and workable dough, you may need to increase the water content slightly compared to traditional pizza dough recipes.
- Kneading Time: Whole wheat dough can be denser and less elastic. Knead the dough thoroughly for about 5 to 10 minutes to develop the gluten structure, which contributes to a better texture.
- Resting Periods: Allowing the dough to rest is crucial. After kneading, let it rise until doubled in size, typically 1 to 2 hours. This rest period helps relax the gluten and makes the dough easier to shape.
- Dough Stickiness: Whole wheat dough may be stickier due to the bran and germ in the flour. Lightly flour your hands and the work surface to manage stickiness, but avoid adding excessive flour, which can lead to a dry crust.
- Flavor Enhancements: Incorporating a small amount of honey or olive oil can enhance the flavor and tenderness of the crust. These additions also aid in browning during baking.
- Baking Temperature: Preheat your oven to a high temperature, around 475°F (246°C), to achieve a crisp crust. If using a pizza stone, place it in the oven during preheating to ensure it’s adequately heated.
- Handling the Dough: After the initial rise, gently punch down the dough to release air bubbles before shaping. This step ensures a uniform texture and prevents large air pockets in the crust.
- Topping Considerations: Brush the dough lightly with olive oil before adding toppings to prevent the crust from becoming soggy. This creates a barrier that helps maintain the crust’s integrity.
By keeping these points in mind, you’ll be well on your way to creating a delicious and satisfying whole wheat pizza crust.
Impasto della Pizza Integrale (Whole Wheat Pizza Dough)
Preparation Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 4 hours
Total Time: 4 hours 35 minutes
Ease of Cooking: Easy
Servings: 3 pizzas (approximately 22 cm each)
Calories: ~250 kcal per serving
Cost of Ingredients: Economical
Cuisine: Italian
Course: Main Course
Equipment Needed:
Mixing bowl, measuring cups and spoons, wooden spoon, plastic wrap, baking trays, oven
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pizza Integrale (Whole Wheat Pizza Dough) now.
Ingredients:
- 500 g whole wheat flour
- 350 ml water
- 3 g active dry yeast (or 7 g fresh yeast)
- 30 ml extra-virgin olive oil
- 10 g salt
For Topping (per pizza):
- 100 g tomato sauce
- 80 g mozzarella cheese, diced
- Extra-virgin olive oil
- Oregano or fresh basil leaves
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pizza Integrale (Whole Wheat Pizza Dough) now.
Instructions:
- Activate the Yeast:
In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently until the yeast dissolves completely. - Combine Ingredients:
Add the whole wheat flour to the yeast mixture. Using a wooden spoon, mix until a shaggy dough forms. - Add Salt and Oil:
Incorporate the salt and extra-virgin olive oil into the dough. Mix thoroughly until the ingredients are well combined. - Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a small amount of flour as needed. - First Rise:
Shape the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free area for approximately 2 hours, or until it has doubled in size. - Fold the Dough:
After the initial rise, transfer the dough onto a lightly floured surface. Gently press it into a rectangle. Fold one third of the dough towards the center, then fold the opposite third over the first fold, like folding a letter. Rotate the dough 90 degrees and repeat the folding process. This technique helps develop the dough’s structure. - Second Rise:
Place the folded dough back into the bowl, cover, and let it rest for another 2 hours, allowing it to double in size again. - Preheat the Oven:
About 30 minutes before baking, preheat your oven to 230°C (446°F). If using a pizza stone, place it in the oven to heat up. - Divide and Shape:
Turn the dough onto a floured surface and divide it into three equal portions. Shape each portion into a ball. Cover them with a cloth and let them rest for 10 minutes to relax the gluten. - Shape the Pizzas:
On a floured surface, gently stretch or roll each dough ball into a 22 cm (9-inch) circle. Transfer the shaped dough onto a baking tray lined with parchment paper or a floured pizza peel if using a pizza stone. - Add Toppings:
Spread a thin layer of tomato sauce over each dough circle, leaving a small border for the crust. Distribute the diced mozzarella evenly on top. Drizzle with a little extra-virgin olive oil and sprinkle with oregano or place fresh basil leaves. - Bake:
Place the pizzas in the preheated oven. Bake for 10-12 minutes, or until the crust is golden and the cheese has melted and is bubbly. - Serve:
Remove the pizzas from the oven. Allow them to cool for a couple of minutes before slicing. Serve hot and enjoy!
Variations and Tips:
- Flour Blend: For a lighter crust, you can use a mixture of whole wheat and all-purpose flour in equal parts.
- Yeast Substitute: If you prefer using sourdough starter, replace the yeast with 100 g of active starter and adjust the flour and water quantities accordingly.
- Gluten-Free Option: For a gluten-free version, substitute with a gluten-free flour blend designed for yeast baking. Note that the texture and flavor will differ from traditional whole wheat dough.
- Low-Sodium Diet: Reduce the salt quantity to suit your dietary needs. Keep in mind that this may affect the flavor of the dough.
- Additional Toppings: Feel free to customize your pizza with various toppings such as sautéed vegetables, lean proteins, or fresh herbs to suit your taste preferences.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~45 g |
| Protein | ~9 g |
| Fat | ~5 g |
| Fiber | ~7 g |
| Sodium | ~400 mg |
Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.
Notes:
- Expect a slightly denser and more flavorful crust compared to traditional pizza due to the whole wheat flour.
- The dough’s elasticity may be less than that of white flour dough.
Sources
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
