The whole wheat long fermentation pizza Bonci has a high hydration dough that, resting in the fridge for a day, undergoes a slow fermentation that makes the final result very airy and extremely digestible.
Thanks to the long fermentation times, a very moderate amount of yeast is used, and this is certainly the best method for an excellent pizza.
Following the procedure I indicated that is based on the method of Gabriele Bonci for Roman pizza in a pan, we will obtain an exceptional pizza that is really worth trying.
This even if you, like me, only have the not-so-powerful home oven at your disposal.
- Rest time: 24 Minutes
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cuisine: Italian
- Energy 507.94 (Kcal)
- Carbohydrates 67.38 (g) of which sugars 6.42 (g)
- Proteins 19.71 (g)
- Fat 19.35 (g) of which saturated 7.10 (g)of which unsaturated 3.21 (g)
- Fibers 5.00 (g)
- Sodium 864.72 (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
- 1.5 cups whole wheat flour
- 2.5 cups all-purpose flour
- 1.75 cups water
- 1 tsp honey
- 0.07 oz compressed yeast (dehydrated)
- 2 tbsps extra virgin olive oil
- 1.5 tsp fine salt
- 1.75 cups tomato pulp
- 8.8 oz mozzarella (braided)
- 2 onions (small fresh)
- 2.7 tbsps extra virgin olive oil
- to taste fine salt
- to taste oregano
Tools
- Baking Sheet non-stick metal light 16 in x 14 in
- Spatula for pizza
Preparation
To prepare Bonci’s high hydration pizza, start at 4:30 PM the day before you are going to eat the pizza.
In a bowl, combine the two flours, add about 1.25 cups of water and work for a few minutes with a spoon.
Add the yeast, honey, and more water, continuing to stir. Then the salt and all the remaining water.
Work from the edges to the center using the spoon.
Finally, add the oil and incorporate it.
Let it rest for 10 minutes.
Sprinkle a surface with semolina flour and place the dough on top.
Spread out with your fingertips to create a rectangle.
Fold the rectangle onto itself, thus starting to give the first of three folds, which serve to dry out the dough.
Then rotate the dough 90 degrees, spread it out again, and fold it onto itself.
Repeat this one last time.
The first series of folds is thus done.
Let rest at room temperature, covered with a damp cloth, for 20/30 minutes before making the series of folds again.
This should be done at least 3 times, always respecting the indicated time between each series.
Once done, place the dough in an oiled bowl, cover with plastic wrap, and store in the fridge, in the vegetable section, until 4:00 PM the next day.
It is crucial not to open the fridge door for the first 6 hours.
The next day, take it out of the fridge and let it rise in the bowl until 6:00 PM.
At this point, oil a light metal pan (or use parchment paper).
On a surface floured with semolina, spread out the dough with your fingertips so as not to puncture the air bubbles, starting from the edges towards the inside.
In the Roman pizza in a pan proposed by Bonci, the edges are pressed and the classic crust we are used to is not created.
When the dough is well spread, transfer it to the pan and let it rise at room temperature for another 2 hours.
A quarter of an hour before baking, preheat the oven to the maximum temperature and remove the rack.
After two hours, you will see the bubbles more visibly on the surface.
Spread the tomato pulp on the base, the fresh onion cut into rings, the fine salt, extra virgin olive oil.
Bake at the maximum temperature for about 10 minutes, placing the pan directly on the oven base.
After this time, insert the rack in the center of the oven, place the pan on it, and continue baking for another 10 minutes, lowering the temperature to 390°F.
Then take out the pizza, distribute the mozzarella in pieces on it, and bake this time on the top part of the oven, turning on the grill to better melt the mozzarella.
Add oregano raw.
The whole wheat long fermentation pizza Bonci is now ready.
Storage
It is advisable to enjoy it freshly baked. In the fridge, well closed, it keeps well for one day.
It is advisable to enjoy it freshly baked. In the fridge, well closed, it keeps well for one day.
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