Wholemeal pizza? It is more digestible with a long leavening – Italian Cuisine

The secret to making a good wholemeal pizza? Surely the long leavening that allows a high digestibility and an intense and tasty flavor. Here's how to do it at home

There wholemeal pizza? Good, rich in fiber, tasty and light: the right choice for those who want to eat a pizza, but don't get too heavy. In fact, wholemeal pizza is also more digestible than the one made with 0 or 00 flour, especially if the leavening happens with a longer process.

The secret on his side high digestibility, in addition to the use of less refined flour, lies precisely in the leavening time, an indispensable parameter to keep in mind if you want bring to the table a light but tasty wholemeal pizza, with many bubbles in the dough and one high amount of fiber, oxygen for the intestine and essential for promoting digestive processes.

Let's find out then how to prepare a long leavening wholemeal pizza and the secrets to making it at home.

Wholemeal white pizza with crescenza cheese and asparagus.

Wholemeal pizza: the recipe


To prepare the dough for one long leavening wholemeal pizza you will need: 500 g of wholemeal flour, 3 g of brewer's yeast, 5 g of sugar, 10 g of salt, 1 tablespoon of extra virgin olive oil.


The method to make a wholemeal pizza at home and let it rise for a long time, start with the activation of the yeast: just mix it with the sugar in a bowl with some lukewarm water and wait for a froth to form on the surface. In another container, then, add the yeast to the Flour and start kneading, adding the salt and olive oil only later.

Work the dough with the hands, making the famous "folds". You can follow the our recipe to obtain a dense and elastic pizza dough. After working it you need to make a ball and put it in a container with flour, covering everything with cling film and letting it rise in fridge for 24 hours.

The long leavening a cold will allow the wholemeal pizza a gradual and balanced growth process. Time passed, before season the pizza to taste, the dough must be left a room temperature for about 30 minutes before spreading it on the pan and baking.

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