The low glycemic index dough is a versatile dough with which to prepare high-fiber pizza, focaccia, and savory pies:
– low glycemic index pizza;
– low glycemic index focaccia;
– low glycemic index savory pies.
I used the Molino Spadoni low glycemic index mix: based on type 1 flour and resistant starch, rich in fiber and protein, it is a practical ally in cases of hyperglycemia, prediabetes, and type 2 diabetes.
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I modified the tray pizza recipe reported on the package of the mix by reducing the amount of yeast and applying the poolish method.
– procedure with bread machine and without a bread machine;
– method poolish or liquid pre-dough 1 g of dry yeast, 12 hours of maturation;
– 2 hours of rising in the bread machine [or at room temperature until doubled] + rising in tray/pan/mold.
- Rest time: 14 Hours
- Cuisine: Italian
Ingredients
Alternatively to 1 g of dry yeast, you can use:
– 3 g of fresh yeast;
– 4 g of dried sourdough yeast.
* 7 g of dry yeast equals 25 g of fresh yeast, check the manufacturer’s instructions.
- 1 1/4 cups natural water
- 1 g dry yeast (Mastro Fornaio PANEANGELI)
- 300 g low glycemic index flour (Molino Spadoni mix)
- 3 1/3 tbsps natural water
- 200 g low glycemic index flour (Molino Spadoni mix)
- 1 1/3 tbsps extra virgin olive oil
- 2 tsps salt
- as needed flour (or semolina)
Suggested Tools
- Bread Machine Imetec Zero Glu or other model
- Measuring Cup graduated glass
- Kitchen Scale digital
- Spoon Scale digital
- Measuring Spoons set
- Spatula silicone
- Dough Cutter
- Wooden Board for kneading
Preparation
This recipe can be replicated with any model of Bread Machine, planetary mixer, or kneader as actions and durations of the different phases are detailed; compare programs before executing the recipe.
Prepare the ingredients for the poolish:
– 1 1/4 cups of natural water;
– 1 g of dry yeast;
– 300 g of low glycemic index mix.From the 1 1/4 cups of water, heat a small part: about 3 1/3 tbsps; it should be warm, not hot.
Pour it into a small bowl, add and dissolve the yeast.
* with experience, I verified that it’s not necessary to add sugar to activate it.POOLISH WITH BREAD MACHINE
Insert the ingredients for the first dough – poolish into the bread machine container:
– water;
– water + dissolved yeast;
– low glycemic index mix.
Select program 13 [bread with little yeast poolish method] and press START.
The machine starts kneading for 8 minutes.
Use a silicone spatula to bring down the flour left on the edges of the container.
After the kneading phase, press STOP for a few seconds and turn off the machine [OFF].The poolish must mature for 12 hours, set an alarm!
POOLISH WITHOUT BREAD MACHINE
If you don’t have a bread machine, you can use a planetary mixer or a kneader or simply a hand blender.
Knead for 8 minutes, cover, and let it mature.After 12 hours the poolish is mature and appears doubled and full of bubbles.
The appearance varies depending on the flour used.
SECOND DOUGH WITH BREAD MACHINE
Prepare the ingredients for the second dough:
– 3 1/3 tbsps of natural water;
– 200 g of low glycemic index mix;
additionally:
– 1 1/3 tbsps of extra virgin olive oil;
– 2 tsps of salt [adjust the amount according to your taste or dietary needs, you can also omit it].Select program 18 [dough and rising] which includes:
– a kneading phase of 27 minutes;
– three rising phases of 40 minutes each, totaling 2 hours;
for an overall duration of 2 hours and 27 minutes.Pour over the poolish:
– the water;
– the low glycemic index mix;
and press START.
Wait a couple of minutes for the dough to start forming and add:
– the oil.
Wait a couple more minutes for the dough to incorporate it and add:
– the salt.
Use a silicone spatula to bring down the flour left on the edges of the container.During the rising phases, do not open the lid to avoid temperature changes; between phases, the machine emits a signal.
When the program is finished the machine emits several beeps, remove the bread container.The dough is elastic and developed.
SECOND DOUGH WITHOUT BREAD MACHINE
If you don’t have a bread machine, you can use a planetary mixer or a kneader for the kneading phase and the turned-off oven or blankets for the rising phases, extending the times until the dough doubles.
Knead for 27 minutes, cover, and let rise until doubled.Spread a thin and even layer of semolina on the work surface.
Turn the bread container upside down to extract the dough.
Remember to separate the mixing blades and carefully remove any dough residue from the bread container.Turn the dough.
Do not handle it excessively:
– spread a thin and even layer of semolina over the dough;
– with the help of dough cutters, divide the dough into portions.– 200 g portion for thin pizza or focaccia with a crispy base in a 12×8 inch rectangular pan;
– 400 g portion for thick and soft pizza or focaccia in a 12×8 inch rectangular pan;
– 50-60 g portions for stuffed savory pies.Adjust the weights of the portions according to the pans/tins/molds available and the desired result: tall and fluffy or short and crunchy.
Pizza or focaccia in pan/tin/mold
– start by gently spreading the portion from underneath;
– stretch the portion [in pan/tin/mold or on the work surface]:
begin by pressing the edges to seal the air inside;
continue pressing toward the center;
always gently!
– stretch the portion with your fingertips to the edge of the mold;
– let rest in pan/tin/mold in the turned-off oven for a couple of hours.
After the resting time, proceed with the topping and finally the baking.
For the detailed step-by-step procedure, you can read the complete recipe by clicking the following link: Margherita Pizza.Small Savory Pies such as pizza sticks and mini pizzas, calzones, croissants, muffins, turnovers, Danube
– move the portion to the work surface;
– roll it out with a rolling pin;
– gently spread it;
– proceed with the filling;
– close in the desired shape if it’s stuffed savory pies [calzones, croissants, muffins, turnovers, Danube].
If you want to achieve small thin and crispy savory pies:
– proceed directly with the baking.
If you want to achieve small tall and soft savory pies:
– let rest in the turned-off oven for a couple of hours, then proceed with the baking.Temperature and times may vary from oven to oven, depending on the dough’s thickness and the filling.
I set my electric oven as follows:
– maximum temperature 428°F;
– convection mode.Heat the oven well.
Consider approximately:
– 20-30 minutes of baking for thinly rolled dough;
– 30-40 minutes of baking for thickly rolled dough.Browse the blog section dedicated to Recipes with the Bread Machine.
Storage, Tips, and Variations
Add seeds [chia, sunflower, flax, poppy, sesame] to the dough to increase fiber and crunchiness.
You can store the dough in the fridge inside a bowl closed with a lid or sealed with plastic wrap, in the lower part immediately above the vegetable shelf.
Remove the dough from the fridge at least 3 hours before working it.
You can also take it out the night before to work it the next morning.
The low glycemic index dough is a versatile dough.
Experiment with savory leavened products:
– bread like sandwich bread, rustic loaf, buns, baguette, ciabatta, loaf;
– tray pizza, Neapolitan, Roman;
– pizza sticks and mini pizzas,
– focaccia and flatbread;
– leavened piadina, tigelle, and crescentine;
– naan bread, pita;
– breadsticks and taralli;
– stuffed plumcake;
– stuffed savory pies: calzones, croissants, muffins, turnovers, Danube.
Experiment with light sweet leavened products:
– brioche, croissants, buns;
– pandoro;
– brioche loaf, plumcake;
adding to the dough the sweetener you normally use and/or ingredients such as fresh fruit, nuts, dark chocolate chips; cinnamon or vanilla and possibly replacing water with milk or plant-based milk, infusions, or flavored teas without added sugars.
FAQ (Questions and Answers)
What is a low glycemic index mix?
The Molino Spadoni low glycemic index mix: based on type 1 flour and resistant starch, rich in fiber and protein, is a practical ally in cases of hyperglycemia, prediabetes, and type 2 diabetes.
What is resistant starch?
During digestion, digestible starch is broken down into simple sugars, causing glycemic spikes.
Resistant starch is not digested and reaches the colon intact, where it functions as fiber, thus preventing glycemic spikes.
It is not a chemical additive but a type of starch that behaves like fiber, helping to reduce postprandial glycemic response and maintaining more stable blood sugar levels.
Can children consume it?
Yes, children can consume it, but it’s good to consult a pediatrician.Where can I find the low glycemic index mix?
In supermarkets – not all, unfortunately – or in some pharmacies.
In Sicily, I can’t find it, so I purchase it online directly from the official producer’s website: Molino Spadoni low glycemic index mix.Can I substitute the flours?
In this case, it doesn’t make sense because this dough is dedicated to those following a specific dietary regime and a fiber-rich diet.
With experience, it’s possible to substitute and vary the flours, considering they have different characteristics.
Wholemeal flours absorb a variable amount of water, tend to rise less, and the doughs are less elastic; for a softer result, I recommend mixing them with semi-whole flours like type 2 or type 1 flour.
Of course, modifying the flours can have a different impact on blood sugar.
To explore this topic, read the article by clicking the following link: Semolina and flours glycemic index type 2 diabetes.Long or short leavening?
Today the lines of thought seem to have split.
Some precautions are certainly useful to reduce the impact of leavened products and especially pizza on glycemia, and we must continue to rely on those.
The glycemic response is personal, and the variables are numerous.
– with a glucometer in hand, test your personal response to adjust accordingly.
To explore this topic, read the article by clicking the following link: Glycemic index of pizza.How many grams of pizza dough per person?
Typically, the pizzeria dough ball weighs 250 g.
Cook and eat according to your food plan.
