How to Make WHOLE WHEAT PIZZA DOUGH like a Flour Technician
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- Whole Wheat pizza dough is an alternative to traditional pizza and it has the most surprisingly incredible crust! Easy to digest and filled with fibre the rustic nature of the dough and careful cooking time keep it perfectly crisp and golden.
Try this whole wheat pizza recipe if you’re looking for something different to make mouths water but be lighter on the belly!
This is the second instalment in my pizza masterclass featuring flour technician Enrico Sgarbossa.
#wholewheatpizza #wholewheatpizzadough #howtomakewholewheatpizza #vincenzosplate
INGREDIENTS:
1kg/8 cups Le 5 Stagioni Mora Whole Wheat Flour
700ml/ 3 cups water (room temperature)
4g/0.15g fresh yeast
25g/4 teaspoons salt
1 x cup semolina (optional)
METHOD:
STEP ONE: HOW TO MAKE THE SOURDOUGH
To make whole wheat pizza dough, you start with the sourdough component.
Pour the Mora flour into a large mixing bowl, break up the yeast and drop it in.
Put on a pair of gloves and mix 500ml of the water into the flour. As you mix it with your hands, it will become darker in colour and you will start to see grains.
Once combined, cover this with plastic wrap, and let it rest for 10hr.
Once the sourdough is ready, it will be fluffy and have bubbles.
STEP TWO: MAKING THE WHOLE WHEAT PIZZA DOUGH
For the next step in making the whole wheat pizza dough, add 500g of flour and 3g of yeast, to the (now rested) sourdough, with your hands.
Next, incorporate half of the remaining water(100ml) and start mixing it through so it combines.
When most of the flour is mixed in, add 25g salt, the rest of the water, then mix once again.
Sprinkle some flour on your bench, take the dough from the bowl and knead it by rolling it back and forth on your bench over the flour.
Once it is smooth, shape the dough into a ball, put it in a bowl and cover it before leaving it to rest for 20-30 minutes.
STEP THREE: MAKING THE PIZZA BALLS
Sprinkle flour on the bench, put the whole wheat pizza dough on top. Break a piece off and weigh it until it is 270g/9.5oz.
Make a ball with the dough by shaping it in your hand, passing it from one to another, folding in under with your fingers then repeating this step.
Once you have done this a few times, squeeze the bottom together then roll it on your palm to create a ball shape.
Leave the whole wheat pizza dough balls to rest for 5hr - 6hr.
1kg of flour should make 7 pizza balls.
Sprinkle semolina on your bench, then gently place the dough on top and stretch out the pizza making sure to keep a crust all the way around.
Now shape the pizza using both your hands and twisting them in an almost-circular motion.
Once you have created a base, add tomato pulp and put it in the oven at 360ׄ°C/680°F for a few minutes.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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This is the lightest and healtiest Pizza on the planet. This recipe is going to change your life. Please leave a Big 👍👍👍 for Enrico
I have got to ask sir, Mozarella Cream?
Are you talking about Riccotta?
OK i made a call to a friend of the family and I just got slapped over the phone because I did not remember Mozzarella cream or how to make it.
Thanks Vincenzo for the video.
Now the mozzarella cream product needs to be a video on its own sir. People will love it.
Hey vincenzo i have a question, i bought a caputo flour, but Its wheat flour, does this have a difference wanting to make neapolitan-the recipe from johhny di francesco
sorry to be offtopic but does anyone know of a method to get back into an instagram account..?
I was stupid lost the password. I love any tips you can give me.
@Skylar Boston instablaster :)
@Elian Rocco I really appreciate your reply. I found the site thru google and Im waiting for the hacking stuff now.
Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
Just made the dough today and it was delicious! Very bread-like but in a good sense :) Thank you for the recipe!!
Glad you liked it!! 😍
This is an excellent pizza base and / or bread. It worth the time spent and tastes good with semolina. Thank you and thank the flour technician for sharing this recipe.
Glad you enjoyed it Anwar 😍
Many thanks for your comment 🙏🏻
I made Pizza in my 12" Cast Iron Skillet last week, and it turned out real good.
Making whole wheat crust this weekend.
great job Michael! Now make this recipe and let me know 😋
@@sumeroo5689 No what?
@@sumeroo5689 WHY?
That looks amazing!!!! I wish he had a pizza cafe here! You can see that he actually talks to the flour . Love it, Vincenzo!
He puts so many passion and love in making pizza, he’s the best!
Make it yourself.
Vincenzo, you make Italian cooking a joy! Thank you!
wow, love your words 🙏🏻❤ grazie
Lovely to watch an artist at work! Bellisimo!
Totally agree! He’s great
Wow looks soooo tasty!!! Definitely gotta try this!!!!
Yees Rebecca, you have to try this one, this tastes sooo good 🤤
Can't wait to try this. I just stated milling my own flour (for health reasons) and want to try this with my Ooni. Previously I made the dough you showcased with Johnny Di Francesco which came out really good even for a neophyte (loved the video you both did BTW!). For this recipe, is the Mora flour used comparable to that milled from hard red winter wheat? Grazie!
He made a wonderful dough 😍😍😍
oh yes, that pizza dough is incredibly delicious 😋 Have you ever made whole wheat pizza dough?
The taste is very good and diet with wholemeal flour, I tried this, very good job Vincenzo 😎😎👍👍
Glad you enjoyed it! Healthier options can still be delicious! Keep cooking with passion! 🍝😊👨🍳
@@vincenzosplateOh yeah !! Of course, you're absolutely right 😎😄🍕
I am going to try this in the next few days
Let me know how it goes! 🍕
Thank you Vincenzo and Enrico- from Kolkata, India
You're welcome! Cooking connects us all, no matter where we are. Greetings from Italy to Kolkata! 🇮🇹🇮🇳😊
@@vincenzosplate Yes Sir ! Absolutely! I have opened a Napolitana style Pizzeria here and my teachers are primarily you and chef Vito Lacopelli . I wanted to include a healthy choice for customer and I found your stuff. We have practiced it for some time and now its on menu.
Looks really yummy. My mouth is watering already 😁
wow this is irresistible 😍
Thanks for this! I've been grinding my own wheat for over twenty years and don't buy flour. Just got an outdoor pizza oven and am new to poolish. I'm researching the best grain to use for this and think a mix of hard white wheat and maybe some duram will work. I'm new to duram so may leave it out. Thanks for helping with my research!
That sounds like a fantastic plan! Mixing hard white wheat with a bit of durum should give your pizza crust a wonderful texture and flavor. Enjoy experimenting and happy pizza making! 🍕👨🍳
Hello - is it possible to freeze the dough? If so, at what stage during the process would I freeze the dough? Thank you.
Hi Belinda! Yes you can freeze the dough, you can do it in the end. So instead of using it you freeze it 😊
@@vincenzosplate that's what my Grandmother did.
Thanks a lot for this.. this is such need💕
Many thanks to you! Are you going to try this delicious pizza?
@@vincenzosplate yes definitely.. this is the must try.. In our country whole wheat is used on daily basis to make roti thin flat tortilla bread so why not pizza .. it would be delicious fast and healthy at the same time..
Your Kitchen Dummy will soon get his Pizza Master‘s degree!
Also this Video I have saved...
How long can you keep the dough in the fridge?
Thank you, Suzanne, The Baby and you, Vincenzo, for sharing your video with us.
Ciao my friend! Your degree is getting closer! 😍
You can keep the dough in the fridge for about 2 days
Vincenzo's Plate - so I will only make one dough....
yum looks delicious i am making this soon will make this with few subs drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Hi Ramya, this is so delicious, you will love it 😋
looks so great 👍
many thanks! Are you going to make this pizza recipe?
I will try to make..
Ohh love the way you make the dough..
He’s a pro, he’s great!
The only thing I don't get is, how come so little yeast is being used in making this dough and it still manages to rise that well ?? I will try this recepie as it looks very simple and results are amazing.
the importance of when you use a little yeast is the leavening times! the less yeast is used, the more the leavening times increase!
Please make this recipe and let us know!
Für alle die Deutsch verstehen, hier das Rezept:
Vollkorn Pizza (6)
500g Vollkornmehl
500g Wasser
1g Frische Hefe
Verrühren und 10 Stunden zugedeckt bei Raumtemperatur ruhen lassen
500g Vollkornmehl
3g Frische Hefe
200ml Wasser
25g Salz
Vollkornmehl dazugeben, Hefe darüber krümeln, alles etwas verkneten. Wasser allmählich dazugeben. Wenn alles fast fertig verknetet ist, Salz und das restliche Wasser hineingeben und gut verkneten. Den Teig nun einige Minuten ruhen lassen, zur Stärkung des Glutengerüsts.
Teig auf Arbeitsfläche Dehnen und Falten, zu einer Kugel schleifen, und zugedeckt 30 Minuten ruhen lassen.
Teig in 270g Teiglinge zerteilen und zu kugeln schleifen/falten, Boden versiegeln. Anschliessend dürfen diese in einer Teigbox für 5-6 Stunden bei Raumtemperatur reifen.
Great recipe.
💯
Thank you so much
Yes, you can see it🙂🙂🙂
😋
Enjoy a peaceful Sunday and upcoming week. I left a thumbs up for Vincenzo and Enrico, (#66 ) how about everyone else? Please do, thank you.
~ Sis Lynn
Thank you so much! Have a great week Lynn, we love you!
Oh superb recipe sir howmany days we can store in room temperature /refrigerator? Plz ans
ciao! Once you made the pizza dough balls, if you don't cook them all, then you can freeze them!
I made my dough wto yeast I put baking powder and water in olive oil mixed ..and wait for 1hour made the pizza with my hands wto kneeding use a cast iron.
That's an interesting approach! Traditional pizza dough typically uses yeast for leavening, but experimenting with different techniques can be fun. 👍🍕
😍SUPER VIDEO!!!!😘💕UN BACIONE GRANDE🙏
Grazie bella! Un abbraccio grande anche a te 😘
Nice
This is a must try!
Just saying this to inspire you to take a trip to New Jersey. Made 10lbs of tripe today. It was the BEST I have made in a long time.
Wow 😍
Wooow, la voglio adesso! ;)
È buonissimaa 🤤
How much active dry yeast do we use for equivalent fresh yeast?
To substitute active dry yeast for fresh yeast, you generally use half the amount of active dry yeast. For example, if a recipe calls for 20 grams of fresh yeast, you would use 10 grams of active dry yeast instead. Remember to dissolve the active dry yeast in warm water (about 110°F or 43°C) before using it in your recipe. Happy baking! 🍞👨🍳🧾
@@vincenzosplate thanks
Help with the yeast. For this recipe i weights our 2 grams of instant yeast for the sourdough. For the whole wheat pizza dough your recipe says add 3 grams of yeast. would that mean 1.5 grams of instant dry yeast or 3 grams of instant dry yeast. (there no such thing as fresh yeast in my area)
thanks much,
Bill
😍😍😍🍕🙏Grazie
Grazie a te Anna!
😍😍😍😍 yess!!!!!
This pizza is incredibly delicious 😍 Are you going to try it??
Pizza looks grand 👌 what temperature in a conventional oven?
And I don’t have a cast iron, also don’t have a pizza stone 😢
I have the round oven tray with holes in the bottom, can this work?
Thanks a bunch! 🍕👌 For a conventional oven, aim for around 475°F to 500°F (245°C to 260°C) to get that perfect crust. No worries if you don't have a cast iron or pizza stone - your round oven tray with holes should work just fine! Preheat it well, and you'll still get a delicious result.
@@vincenzosplate Thank you 🙏 🥰 definitely looking forward to try it.
Are you using using cultivated baker's yeast?
He used fresh yeast
Hey Vincenzo, can you reply with a shopping list for this wheat dough, and for pizza sauce?
Sure thing! Here's the ingredients for the wheat dough
1 kg Le 5 Stagioni Mora Whole Wheat Flour (8 cups)
700 ml Water 3 cups. (Room temperature)
4 grams Fresh yeast (0.15g)
25 grams Salt (4 teaspoons)
1 cup Semolina (optional)
Here's the full recipe to this dish: www.vincenzosplate.com/whole-wheat-pizza-dough/
Here's a recipe for the basic tomato sauce for the pizza: www.vincenzosplate.com/tomato-sauce-for-pizza/
@@vincenzosplate thanks you so much, can’t wait to try it!
Another excellent video. You should include a link to where we can buy the flour on ur videos (including the previous video) I had to google search it. Thanks
Grazie!
Also thank you for your suggestion!
This is really amazing but what about if we have dry yeast .how much quantity of dry yeast can we add in 500 grams
For 500 grams of flour, you can use approximately 2 to 2.5 grams of dry yeast. Happy baking! 🍞👨🍳
Where in the US can we purchase the flour used in this recipe?
You can look it up on stores that sell baking goods.
I try it today but the dough destroyed to parts when i try to put it in the oven.
What do you think the problem is?
Sorry to hear about the trouble with the dough. 🥴🍞 It's important to ensure proper kneading and gluten development. Check your oven temperature and handling techniques. Keep practicing, and you'll master it! 👨🍳👍
My dough didnt rise for the 10hours how do I fix it i added instant dry yeast mixed in warm water, wheat flour and water only what should I do
If I was using active dry yeast how much would I use?
For this recipe we used 4 grams of fresh yeast.
@@vincenzosplate i can see that in the video. My question was if i was substituting the fresh yeast with dry yeast how much would I put . Appreciate the response
Plus fiber helps us💩...😀 great recipe 💚❤
Hahaha exactly 😁😁 thank you ❤️
@@vincenzosplate haha!!!!
it looks yummy, but how long did he leave the balls to rise
Ciao thank you, leave the dough balls rest for about 5-6 hrs
Can I use instant yeast instead of fresh yeast
of course
How do we weigh one gram yeast
If you can’t get fresh yeast is dry yeast ok
Yes of course
I needeed thid video thnkyou
My pleasure 😌😘
Whats the stuff on top. how to make it?
That’s buffalo mozzarella
I m confused howmany hour, rest pizza ball shape what u saw in tray 6/7 pizza in room-temperature?
Hii, you can find here the written recipe, with all the informations you need 😊www.vincenzosplate.com/recipe-items/whole-wheat-pizza-dough/
Whole wheat floor is not that which is milled on the same day. That is whole grain.
I feel like Vincenzo would hate on this because it wouldn't be authentic.
why? this is traditional, th only difference is the flour!
It looked like he uses whole wheat than he used white flour
Lies. Obviously it didn't come out. I tried all these italian pizza dough recipes and they a failed big time cuz the dough was too wet. There is something they don't tell us.
It sounds like he is repeatedly saying "sourdough" but see no sourdough starter used, only yeast