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Half wholemeal pizza dough
- 300 g of white flour
- 300 g of wholemeal flour
- 10 g of salt
- 5 g of sugar
- 15 g of fresh yeast
- 75 g of extra-virgin olive oil
- 230-250 ml of lukewarm water
Dissolve yeast and sugar in a tablespoon of water. For an optimal leavening, the water should be warm, about 36° C.
Once the yeast is dissolved, add the flours, salt and oil.
Begin to knead, adding the water a bit at a time: the precise amount varies according to both the flour, and weather conditions. You have to get a soft ball, but it should not stick to your hands.
Put the dough in a container and cover it with a cloth. Let it rest in a warm place for an hour and a half.
If you’ve got a bread machine you can super-easily prepare this dough. Put all the ingredients in the machine, then select the “dough” program. Wait 90 minutes and that’s it, your wholemeal pizza will be ready, perfectly leavened and you’ll have only few dishes to wash 😉