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Whole wheat pizza dough

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What you need

Ingredients


1/3 cup bread flour
1 1/2 tbsp fine durum wheat semolina
1/3 cup + 1/2 tbsp whole wheat flour
70 ml (1/4 cup + 2 tsp) water
1/2 tsp salt
1/2 tsp vinegar
1/2 tsp powdered milk
1 tbsp olive oil

Así puedes prepararlo

  • PRE-PREPARATION
    Want to make your own pre-ferment?
    1)    Mix 40 g of whole wheat flour and 30 ml of water in the Lékué Bread Maker; all of the yeast will be dissolved in this mix (use these ingredients from the recipe).
    2)    Mix well until a hard ball is formed.
    3)     Leave to rest, covered with a cloth or in a sealed bowl, for 90 minutes or overnight in the refrigerator (we recommend the latter option because this resting time helps to develop the aromas better).
    INSTRUCTIONS
    1.    Kneading. Place all of the ingredients in the Lékué Bread Maker, except for the oil which has to be added at the end when the ingredients have been mixed. Also add the pre-ferment if you’ve made it. Knead and fold for 15 minutes or fold 4/5 times every 15 minutes over the course of an hour (choose the most convenient option for you, depending on how much time you have available)
    2.    Resting Roll into a ball, cover with a cloth and leave to rest for 60 minutes, or overnight, in the refrigerator.
    3.    Forming the pizza After 60 minutes have passed, flour the table and shape the dough into a square with a rolling pin or using your hands. Place inside the mould and cover again with a cloth.
    4.    Rising If you prefer thin-crust pizza, you can now top it with the ingredients, e.g. tomato, mozzarella, spices....anything you want, and put it straight in the oven, on the rack. If you want a thick crust, leave to rise until it doubles in size (approximately 2 hours, depending on the room temperature) and then top with the ingredients and bake. If you want a thick crust, leave the bread to rise until it doubles in size (approximately 2 hours, depending on the room temperature). When the dough has risen, assemble the pizza. Heat the oven to a temperature of 220ºC (392ºF) (cooking from above/below and fan-assisted) and place the rack in the middle of the oven.
    5.     Cooking. With the oven preheated to 200ºC (392ºF) place the Lékué mould on the oven rack. Bake the pizza for approximately 20 minutes. Using oven gloves so that you don’t get burnt, remove the rack and mould from the oven.
     

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