Preparation

• Heat 2/3 cup of slightly sparkling water, it should be warm, not hot.

• In a small bowl pour [in this order]:
  • 1/2 tsp of dried sourdough yeast
  [or 1/8 tsp of instant yeast or 3/8 tsp of fresh yeast];
  • 1/4 tsp of sugar [you can omit it];
  • 2/3 cup of warm water;
  as soon as you pour the warm water a foam will form, stir and your yeast is ready.

• Pour into the mixer bowl:
  • the whole semolina [1 1/4 cups];
  • the tritordeum flour [3/4 cup];
  • the 1 tsp of oil;
  and start the mixer at speed 1.

  ^{What is tritordeum?
  Tritordeum is a new cereal born from the natural crossing of durum wheat and wild barley that seems to provide good glycemic responses [to be tested individually].
  It is not easily found in supermarkets, so I started buying it online, with the most known brands being Selezione Casillo and Uniqua.
  What can I substitute tritordeum flour with?
  • If you don’t have tritordeum flour, you can substitute it with the low glycemic index mix from Molino Spadoni, or with durum wheat semolina, whole durum wheat semolina, or whole wheat flour [whole semolina and whole flours: which I use in my doughs].}

  ^{In case of substitution, the amount of water needed may slightly vary.}

• Pour into the bowl the 2/3 cup of water in which you dissolved and activated the yeast.

• At this point, continue kneading for a total of 10 minutes.

• Add the salt midway through kneading so it can no longer come into direct contact with the yeast.

• At the end of the 10 minutes of kneading, the bowl will be perfectly clean, and you will have an elastic, hydrated dough that is easy to handle.

• Transfer the dough onto a cutting board and knead it by hand into a loaf shape.

• Sprinkle the bottom of a bowl with a little flour and place the loaf inside.

  

• Seal the bowl by wrapping it with plastic wrap.

• Place it in the coldest room of the house in the dark.

• After about 2 hours, take the loaf out of the bowl and place it on a lightly floured cutting board, knead it by hand for a few minutes, and shape it back into a loaf.

• Put it back in the bowl, seal it, and place it again in the coldest room of the house in the dark just like before.

• After about 24 hours [so the next day at roughly the same time you kneaded it] take the risen loaf from the bowl and place it on a lightly floured cutting board.

  The dough might be sticky: use a spatula or plastic dough scraper to help remove and handle it; do not add more semolina or flour than used to flour the board; as you work it, it will regain elasticity.

  ROUND PIZZA [2] or SHEET PAN PIZZA

  Knead it by hand for a few minutes and divide the dough into two equal loaves.

  * After 24 hours, the loaf should have doubled or nearly so; various factors such as flour, yeast, and environmental conditions affect the rising.

  My risen dough weighed approximately 390 g, so I made two pizza loaves of about 195 g each.

  

• For 2 round pizzas:

  • Prepare two parchment paper sheets on which to roll out the pizzas;
  • Roll out the pizzas with your hands into a round shape, leaving the edges slightly thicker than the center;
  • Place the two pizza bases on a surface and cover them with a tablecloth folded several times.

  For 1 sheet pan pizza:

  • Line a baking sheet with a parchment paper sheet;
  • Roll out the pizza with your hands, leaving the edges slightly thicker than the center;
  • Cover with a tablecloth folded several times.

• Let rest for at least a couple of hours [up to 6-8 hours].

• Top the pizza:
  • Place sliced stretched curd cheese on the base, leaving the edges free;
  • Pour and distribute the tomato sauce [amount to taste] over the sliced cheese.

• Preheat the oven well.

  

• Bake at 356° F for about 15-20 minutes in a fan oven without opening it unless you notice the need to rotate the pizza for uneven baking.

  Times may vary based on the oven and the thickness of the pizza.

• I baked the round pizzas by placing them with the parchment paper directly on the oven grill.

• Your whole wheat pizza with tritordeum 24-hour rising is ready.

  Enjoy your meal!

• 

• BREAD

  Line a baking sheet with a parchment paper sheet and place the bread on it with the seam facing down.

• To make one large loaf, keep it as a single piece.

  Sprinkle the surface with semolina or flour.

• Make diagonal cuts on the surface with a sharp knife.

• Preheat the oven well.

• Bake at 356° F for about an hour in a fan oven without opening it.

  Times may vary based on the oven and the shape of the bread.

• After the first 20-30 minutes, the bread will darken significantly, at that point [to prevent the outside from burning and to ensure the inside is cooked] lower the oven temperature to 212° F and continue until completing the hour of baking.

• Your whole wheat bread with semolina and tritordeum 24-hour rising is ready.

  Enjoy your meal!

  
• 

• • Before the pizza, have a generous portion of vegetables [raw or cooked];
  • Stick to your portions;
  • Take a walk after the pizza.

  You might be interested in the article on pizza and glycemia.

• • Bonci’s entirely whole grain pizza dough;

  • long rising in the fridge [for bread and pizza].