The semi-wholemeal pizza dough with dry yeast is made with whole wheat flour combined with semolina flour. This combination results in a dough rich in fiber and with less gluten.
The presence of semolina also gives that taste and crunchiness typical of old-fashioned bread.
Whole wheat flour requires slightly longer rising times, so it’s useful to let it rise in the oven with some other small adjustments.
You get a crunchy, yet not hard pizza with a richer flavor than classic pizza, with the advantage of introducing many of those nutrients into your family’s diet that are completely lost in refined flours.
With this recipe, you’ll have dough suitable for making pizzas as well as rolls or an entire loaf of bread.
In my opinion, the combination of whole wheat flour and semolina is winning!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 478.78 (Kcal)
- Carbohydrates 89.53 (g) of which sugars 2.36 (g)
- Proteins 13.27 (g)
- Fat 5.68 (g) of which saturated 0.67 (g)of which unsaturated 0.00 (g)
- Fibers 6.58 (g)
- Sodium 780.47 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups semolina flour
- 1 2/3 cups whole wheat flour
- 1 3/4 tsp dry brewer's yeast (dehydrated)
- 2 tbsps extra virgin olive oil
- 1 tsp sugar
- 1 2/3 cups water
- 1 1/2 tsp fine salt
Tools
- Scale kitchen
- Bowl
Preparation
To prepare the semi-wholemeal pizza dough, preheat the oven to 122 degrees Fahrenheit.
In a bowl, knead the flours with yeast, sugar, oil, and water added gradually.
Knead for about 5 minutes, then add the fine salt and knead for at least another 5 minutes.
You should obtain a malleable but not mushy dough.
Lightly flour a glass bowl with semolina, place the dough inside, and sprinkle the surface with a little more flour, or oil the top of the dough.
Cover with a damp cloth that doesn’t smell of detergent and let it rise in the oven, turned off with the light on, until the volume doubles.
Place a small cup of water on the bottom of the oven, which helps create a more humid environment that will help prevent the dough from drying out.
Wholemeal dough rises less easily; it may take up to 3 hours.
When its volume has doubled, it can be used to make pizza and bread shapes.
In the latter case, you can give the shape you want to obtain immediately (rolls, rings, loaves) and let it rise like that, or perform a first rise in the bowl, then shape it and proceed with a second rising phase.
The semi-wholemeal pizza dough is ready.
Storage
The semi-wholemeal pizza dough with dry yeast can be frozen, better to do so before rising. To defrost, place it in the fridge the night before use.
The semi-wholemeal pizza dough with dry yeast can be frozen, better to do so before rising. To defrost, place it in the fridge the night before use.
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