Integral Pizza Dough Complete Recipe
So many that you are sure that pizza dough is the key to success. So many that you no longer buy frozen and/or pre-cooked pizzas. So many that you want to make homemade pizza dough yourself. So far, everything is great. Do you feel like getting another step? Does a new pin turn? An unexpected change of direction?
Make whole-wheat pizza dough to get:
- Reduce the consumption of refined and bleached flours with powders of God knows what.
- Avoid fluid maintenance and constipation.
- Lose those extra pounds that you have collected over time (the body absorbs it better and prevents rapid increases in insulin that end up becoming fat).
- Purify the liver keeping the body clean.
- Provide your body with slow-release energy that keeps you satiated for longer.
1.The Dough Rest
Once you have joined all the ingredients of the dough and before starting the kneading, let the dough rest for 15 minutes.
In this way, gluten develops fully, the dough will be much easier to work, and the crust will be crispy and delicious.
2. Don’t Go Over With The Sauce
Covering the dough with a stick of tomato sauce and a kilo of mozzarella is not a good idea. The only thing you get is to provide moisture, which during cooking is absorbed by the dough, leaving it mock, half raw, and taffy. In this case, less is more. A couple of tablespoons is enough to spread over the dough,
The best option to cover pizza dough is tomato passata. And what is that? It is a dense and concentrated puree made with tomato and salt, with an intense tomato flavor and little water, so it adheres better to the dough without providing extra moisture.
3. Add The Aromatic Before The Mozzarella
Once you have spread the tomato puree over the dough, incorporate the aromatic herbs that you like the most (oregano or basil is the best option). In this way, the cheese adheres to the herbs preventing it from burning.
4.Stretch The Dough Very Thin
Are you making focaccia or pizza? If you want an authentic Italian pizza crispy, tasty and delicate, pay attention to the thickness of the dough. Ideally, stretch with a roller until it is flat and then stretch the edges with your fingers.
5.The Warm Oven
Preheat the oven (with the tray you are going to use to store the pizza) at high temperature for at least 45 minutes. Use the maximum temperature of your oven (250 ºC | 260ºC).
Then carefully place the pizza on the preheated tray (burning eye) and bake for 15 minutes.