Not at all common, but uncommonly good, especially as a sourdough. The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.
Not at all common, but uncommonly good, especially as a sourdough.
The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.
The recipe is based on the 100% Wholemeal Wheat Sourdough Bread recipe.
1kg wholemeal flour
500g wholemeal leaven
670g warm water
20g sea salt.
In a large bowl, mix the leaven and most of the water. Dissolve the salt in remaining water. Mix the leaven and water well and add all of the flour, mix again, using a wooden spoon and add the salt water. Mix well with the spoon until it all comes together as a stickyish dough.
At this stage, turn it onto a lightly floured surface and begin to knead it. This is slightly sticky, so persevere, a bakers slip (scraper) is invaluable here. Flour your hands if necessary, but knead and work it until a more smooth dough results. This can take 5 minutes or up to 10. There is no rush or competition for kneading excellence, just keep this dough moving, even rolling to absorb all the water and slowly form it into a ball and work it.
When you are satisfied that its become smoother and a little less sticky, and is “clear”, which means no shaggy lumps or bits in it, place in a bowl, cover with plastic, I usually put the lot in a plastic bag, and set in a warm spot (at least not cold) for 2 hours to rise.
This dough will make 10 medium sized pizza bases at 300 gm each, or perhaps make half the amount of dough.
Your pizza will need to bake for about 7 minutes at 220°C.
For the wholemeal sourdough pizza base, I like it topped with tomato passata, fennel seeds, mushrooms, red onions, herbs and a hard mild cheese such as provolone.
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