Tag: leavening

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.

Recipe Bread in sesame with instant leavening sesame – Italian Cuisine

Recipe Bread in sesame with instant leavening sesame

  • 300 g wholemeal spelled flour
  • 200 g wholemeal semolina
  • 300 g cold kefir water (you can replace it with buttermilk or cold water)
  • 200 g cold Greek yogurt
  • white sesame seeds
  • sodium bicarbonate
  • salt

To prepare the bread in sesame with instant leavening sesame, turn on the oven at 200 ° C.
lined a box or plum cake mold (20 × 10 cm) with a sheet of parchment paper (or grease it with extra virgin olive oil and "flour" the walls with sesame seeds). It is essential to do these two operations before starting to prepare the bread because, when the dough is ready, it will go into the oven as quickly as possible.
Sift flour, semolina and 1 teaspoon of baking soda in a large bowl. Add a couple of tablespoons of sesame seeds and a teaspoon of salt. If you want to enrich the dough with other ingredients (oat flakes, other seeds, bran …), add them at this point.
Jumbled up with a spoon so that the ingredients are well distributed and no lumps remain.
Jumbled up Greek yogurt and kefir water, both very cold.
United the flour liquids in one go and start stirring with a spoon, quickly, from the bottom up. Be quick because when the baking soda comes into contact with the liquids the leavening begins.
Pour the mixture in the mold, level it without compressing it, sprinkle it with a couple of teaspoons of sesame and make an incision along the central line of the bread: do not worry if it is not good, its purpose is to allow moisture to evaporate during the baking making the bread lighter.
bake immediately and cook at 200 ° C for 40-45 minutes. Remove from the oven, turn out and cook again on the grill of the oven (by laying the bread on its side) for another 10 minutes. Remove from the oven and let it cool on a wire rack.
To know: with its typical slightly acidic flavor, it is ideal to eat freshly made, still lukewarm. In a short time it will lose its fragrance; the next day, however, it will be good as a base for bruschetta and canapés.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page