Pizza with whole wheat flour and type 2 flour in a baking pan.
I used the dough based on whole wheat flour and type 2 flour prepared with Bread Machine Imetec Zero-Glu and poolish method [1 g of dry yeast for 600 g total flours] resulting in a well-ventilated, crispy, and soft pizza base for the pan.
Preparation times include:
• kneading, maturation, and rising in the bread machine;
• further rising of the base in the pan;
• topping.
To prepare an excellent pizza that is adequately matured and leavened, digestible, leading to a stable and more manageable glycemic trend, at least 16-24 hours are needed, depending on the tools available.
—
Glycemic index of pizza and long or short leavening?
Today, opinions seem to be split.
We have USEFUL TIPS TO REDUCE PIZZA’S IMPACT ON GLYCEMIA that we must continue to rely on.
Glycemic response is personal, and the variables are numerous.
• with a glucometer, test your personal response to try and adjust accordingly.
Further reading and tips here → glycemic index pizza.
Remember to check your glycemic response!
My husband’s response to the pizza made with this dough was excellent:
Between pre-prandial glucose and post-prandial glucose, the gap was minimal, almost negligible, with values well within the reference threshold.
In general, and especially for pizza, it is important to respect the weights [exaggerating in quantity spikes the glycemia].
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- dough based on whole wheat flour and type 2 flour
- to taste tomato sauce (homemade)
- cheese (diced mozzarella for pizza or grated Parmesan cheese)
- 2 fillets anchovies (drained)
- to taste oregano
Tools
- Bread Machine Zero Glu Imetec
- Baking Pan 30×20 inches
- 1 Parchment Paper sheet
- Oven electric fan
Preparation
For the kneading, maturation, and leavening stages, follow the process described for the dough based on whole wheat flour and type 2 flour prepared with Bread Machine Imetec Zero-Glu and poolish method [1 g of dry yeast for 600 g total flours].
RECOMMENDED WEIGHT FOR RECTANGULAR PAN
• 400 g for pizza in a 30×20 inch rectangular pan.To weigh the dough, place the baking pan on the scale and zero the tare.
Adjust the weight according to need/taste [high and fluffy pizza or low and crispy pizza] and available pans.
Prepare the pan you intend to use and line it with a sheet of parchment paper greased with a paper towel soaked in olive oil.
Remove the dough from the loaf container using the dough cutters and move it inside the pan.
• the dough is very elastic and well-bonded;
• spread the dough inside the pan with your fingertips to the edges;
* start by pressing at the edges to seal the air inside the dough and continue pressing toward the center, always gently;
• let it rest in a completely turned-off oven for a couple of hours.After the resting time, remove the risen base from the turned-off oven.
Prepare the ingredients for the toppings:
• tomato sauce preferably homemade without sugar;
• a cheese of your choice among:
– diced or julienned mozzarella for pizza;
– grated Parmesan cheese;
• anchovies [drained and dried on a sheet of kitchen paper] in pieces;
• oregano.Or top as per taste.
I set my oven as follows:
• maximum temperature [428°F];
• fan mode.
Temperature and times may vary from oven to oven and based on pizza thickness.At this point…
Preheat the oven well.
Spread a thin layer of tomato sauce on the whole wheat base:
• gently;
• using the back of a spoon or a silicone brush;
• without pressing to avoid breaking the bubbles;
leaving as little border free as possible.
Bake for about 6 minutes.
Remove the pizza from the oven.Continue with the toppings.
Total baking time: 30 minutes [6+24].
Lift the pizza to check that the base is cooked and then remove it from the oven.
Wait until it is warm, then cut it into slices.PIZZA WITH DICED OR JULIENNED MOZZARELLA FOR PIZZA
If you chose to top your pizza with diced or julienned mozzarella for pizza this should be added to the pizza 8-10 minutes before finishing cooking.Then, in order:
• thin layer of sauce;
• cook for 6 minutes;
continue with:
• sauce [amount to taste];
• anchovies;
• cook for 14 minutes;
• diced mozzarella for pizza;
• oregano;
• cook for 8-10 minutes.
The pizza topped with mozzarella for pizza is softer. PIZZA WITH PARMESAN CHEESE OR OTHER GRATED CHEESE
If you chose to top your pizza with Parmesan cheese or other grated cheese this should be added to the pizza after the first removal from the oven and over the second layer of sauce.Then, in order:
• thin layer of sauce;
• cook for 6 minutes;
continue with:
• sauce [amount to taste];
• anchovies;
• Parmesan cheese or other grated cheese;
• oregano;
• cook for 24 minutes.The pizza topped with grated cheese is crunchier.
Your pizza with whole wheat flour and type 2 flour is ready.
Enjoy your meal!
• before the pizza, consume a generous portion of vegetables [raw or cooked];
• respect your servings;
• take a walk after the pizza.Further reading and tips here:
• glycemic index pizza.
• pizza and glycemia.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your food plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG in general and especially ON PROFILES AND SOCIAL GROUPS [photos, ingredients, procedure – NOT EVEN AS A SUMMARY]: it is correct to share your photos of the recipes made by indicating the source, i.e., linking the blog where you can read the complete recipe.
FOR COPYRIGHT REASONS AND ALSO FOR THE HARD WORK BEHIND IT.
Thank you.
