The pan pizza dough with semi-wholemeal flour is the ideal choice for those who want to prepare an excellent homemade pizza dough without sacrificing taste and with an eye on nutritional quality: compared to regular flour, the semi-wholemeal retains part of the wheat grain and thus more fiber and micronutrients, contributing to better digestion and a more gradual glycemic impact.
Regular flour is the most refined available on the market and is almost completely devoid of fiber, vitamins, and minerals present in the wheat grain, resulting in a nutritionally poor food;
The low fiber content slows down the absorption of carbohydrates less and does not promote intestinal health, while excessive refinement makes it less satiating compared to less processed flours.
This pizza dough recipe allows you to obtain a fragrant, aromatic pizza with a richer and more natural flavor, perfect for those seeking a balance between tradition and wellness, making every homemade pizza dough not only more tasty but also more filling and conscious.
If you follow a good pizza dough recipe with adequate hydration and a long rise like mine, you will notice the difference.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Semi-Wholemeal Pan Pizza
- 17.6 oz type 1 flour
- 1.6 cups water
- 3 tbsps extra virgin olive oil
- 2 tsp fine salt
- 0.07 oz fresh yeast
- 1 tsp sugar
Tools
- 1 Bowl
- 1 Pastry Board
- Plastic Wrap
- 1 Measuring Cup
- 1 Stand Mixer
Steps for Pan Pizza Dough with Semi-Wholemeal Flour
To prepare the semi-wholemeal pizza dough, take a large bowl and a graduated glass.
Dissolve the yeast in the graduated glasswith lukewarm water and a teaspoon of sugar. This promotes rising. Let it dissolve completely.
1 In the bowl, pour the flour and make a well in the center. Pour the dissolved yeast with water and extra virgin olive oil. Mix roughly with a wooden spoon or with the stand mixer. Lastly, add the salt and knead until you get a dough ball. It is highly hydrated so it will be sticky and irregular. Let it rest for about twenty minutes. This time allows the flour to fully hydrate and starts the spontaneous formation of gluten.
Moisten a pastry board with a thin layer of oil and pour the dough. Do not use flour which dries out.
Turn the dough over and shape it into a rectangle with your hands.
Grab the right side of the dough: slowly pull it outward, fold it towards the center. You can also use a spatula if you can’t do it with your hands
Now do the same with the left side, overlapping it with the previous one
Repeat the same operation. pull the bottom side and fold it towards the center
then the top side over. Now the dough is closed on itself. Let the dough rest again for another 20 minutes and repeat the operation two more times, always alternating with a 20-minute rest. Then transfer to the fridge at 39°F (4°C) for 24–48 hours.
After the resting hours, bring to room temperature, gently spread it in a well-oiled pan without deflating, let it rise for 2–3 hours, top it and bake at 482°F until golden and crispy bottom
Storage
Storage at room temperature is not recommended because it accelerates fermentation too much, especially with semi-wholemeal flours.
You can freeze it, it lasts up to a month. Thaw in the fridge then leave at room temperature 1–2 hours before spreading it.
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