Whole wheat pizza dough
- 130 g flour 00
- 120 g wholemeal flour
- 150 ml lukewarm water
- 5 g sugar
- 8 g salt
- 15 g Evo 1118“Medio” Red EVO Oil
- 6 g brewer’s yeast
In the mixer bowl add the flours, sugar and oil. In a glass, dissolve the brewer’s yeast in lukewarm water and then pour it into the bowl. Run the mixer at medium-low speed. Mix the ingredients, add the salt and continue to knead. Cover the bowl with cling film and let it rise in the fridge (6-8 hours).
When the dough is ready, take it and turn it over on a work surface covered with flour. Knead the dough , then cover with cling film and let it rest at room temperature for at least two hours.
In a grease round pan roll out the dough pressing it with your fingers, leaving the outer part higher. Then grease the dough on top and let it rest for an hour in the oven with the light on.
- 1 onion
- 4 or 5 tomatoes
- 100 g crescenza cheese
- POMOPEDIA Basil Pesto
- 2 basil leaves
After an hour, let’s season the pizza. Preheat the oven at 250 °.
Cut the onion and the tomatoes into slices and arrange them on the pizza. Cook it for 5 minutes.
After 5 minutes, add some small pieces of crescenza cheese on the pizza and bake it until the cheese melts.
Once cooked, add a few tablespoons of POMOPEDIA Basil Pesto and two basil leaves.
Yr pizza is ready!