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❤️🍕 100% whole wheat Grandma Neapolitan pizza dough recipe Traditional Italian In electric home oven. By hand.
Ingredients for 4 or 5 pizzas
Whole wheat flour: 700g
Cold water from the fridge: 525g
Yeast:
108g sourdough starter
or Fresh brewer’s yeast: 3g
or active dry yeast: 1.2g
or instant dry yeast: 1g
Salt: 15g
Sugar: 10g
Lemon: half tsp
Procedure in two steps
Procedure (First part: Autolyse)
Ingredients:
Flour: 525g
Water: 525g
1. Sift the flour in a bowl
2. Pour the cold water into the bowl
3. Mix well by hand for approx. 5 minutes
4. Add half teaspoon lemon juice
5. Seal the container
6. Let rest for at least 18 hours at room temperature (21-22°C)
Procedure (Second part: Leavening)
Ingredients:
Flour: 175g
Yeast:
108g sourdough starter
or Fresh brewer’s yeast: 3g
or active dry yeast: 1.2g
or instant dry yeast: 1g
Salt: 15g
Sugar: 10g
1. Add the yeast
2. Mix for approx. 2 minutes
3. Add the sugar and mix for approx. 2 minutes
4. Sift the flour in the bowl
5. Mix by hand for approx. 10 minutes
6. Add the salt and knead
7. Let rest in the bowl covered with a damp cloth for 30 minutes
8. Place the dough on the work surface and make a few folds (approx. 2 minutes)
9. Leave to stand for 3 hours under the bowl at room temperature 21-22°C
10. Fold again for approx. 2 minutes and leave to stand for other 2 hours under the bowl
11. Make a few folds and portion into 5 loaves of approx. 240g or 4 of approx. 300g
12. Place the dough in a plastic container for 6 hours at room temperature 21-22°C
13. Flour the loaf on both sides using whole wheat flour and roll it out bringing the air to the sides, without touching the sides
14. Flour a bit the shovel and put the pizza on it
15. At least 2 hours before cooking prepare the tomato sauce using peeled tomatoes, basil and olive oil. Watch the video for how to do it
16. Garnish with tomato sauce, mozzarella and olive oil
17. Bake on stone heated to about 370°C. Watch the video for how to do 😉
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