I’m actually not a fan of this ” the world’s best dough ” or ” the ultimate recipe for … “, but I confess I’m really happy with this pizza dough. So satisfied that he has at least earned an ultimate. And do you know why he deserves it? Because it consists for the most part of healthy wholemeal spelled flour, does not require much kneading and can simply be left to rest in the fridge. Only handling requires some practice, but this ultimate spelled wholegrain pizza dough is absolutely worth it. And did I mention that he is super crispy and fluffy? Just as you would expect for a good pizza!
Spelled whole grain pizza dough
I love experimenting with pizza dough There are always great things out there as well as this dough. The first attempts always ended with a pizza that tastes more like bread than pizza. Absolutely edible, but not what I wanted. I wanted something that tastes of my doughs with wheat flour approach. With the third or fourth attempt finally succeeded finally. Yeast doughs are always a bit critical and require several repetitions before you can be sure that it really works.
And I can assure you after another three tries. It works and the result is sooooooo good, if wholegrain dough would not be so full (by the way, absolutely great advantage !!), then I would eat twice that amount every day … every day !!!
Is he really the best pizza dough?
Definitely my best! Especially because I can easily eat it after I have sworn the wheat. Without a guilty conscience and such. He also has many advantages:
- no annoying long kneading necessary
- small amount of time
- can be prepared super
- super wholesome and full for a long time
- no special equipment necessary. You only need hands, bowl and oven with baking sheet
The only drawback is that this dough really needs to be processed with care. So no roll out! Fed up, put it on a well-floured work surface and gently pull it slowly into a circular shape. There are certainly many great videos on Youtube, in any case, you just have to try it out. The first time it may not be perfect, but who needs a perfect look if he can be tasty?
Pizza question and answer
How do you get a crispy bottom?
There is a simple trick for that.
Preheat the oven to top / bottom heat at the highest possible temperature. Generally, as hot as possible. I generally go from 250 ° C , but less is not a problem, and not more anyway. When preheating, be sure to pre-heat the baking tray on the bottom rail ! Best for 25-30 minutes !
This is already laid a good foundation, but one more thing saves you from soggy dough. My absolute insider tip: Polenta
The best spread on a dough pusher (if you often pizza bakes is absolutely recommended) or a sufficiently large chopping board and give the finished dough carefully on it. Take so much that the ground gets something everywhere, but not too much. Now “move” the board or slider to make sure the dough does not stick to it. Otherwise there will be a big mess later, if you try to put the pizza in the oven and stick it. Everything had already
What do you take as a sauce?
I used to like to cook sauces, but for a long time I have started to minimize the flavors.
Simply mix the tomato (Passata), shredded tomato pulp (Polpa) or hand-chopped peeled tomatoes with a pinch of salt and a dash of olive oil. Basically, the higher the quality of the starting product, the better the taste. Especially the glass bottles are super practical for durability. 2-3 tablespoons are enough for a single round pizza . The layer should really be thin,
What first on the pizza?
The rule is: Cheese first! Okay, so first the sauce, then the cheese. So you also make sure that does not slide down from the surface. So first spread 2-3 tablespoons of sauce, then the cheese (whether gouda, grated mozzarella or whatever) and finally the rest. But beware of freshly cut mozzarella or even buffalo mozzarella, the two bring a lot of liquid with them, so you should Then significantly reduce the coating.
How to bake perfectly?
Who is lucky, whose Bachofen has a special pizza stage , so strong bottom heat with air circulation function. If you have them, you should also use them quietly. But if not, that’s not drama either. Simply preheat as usual with top / bottom heat (with baking sheet) and after about 3-4 minutes bake switch to hot air and bake to the end. For the next pizza but then change back again!
So I hope these were all important tips You see, it does not take so much for a delicious pizza, just a bit of exercise in shaping and here I can really only recommend NOT to roll them out. It may not work perfectly the first time, but in time you will get better and taste it either way !!
So now let’s get to the recipe!
If you have or want to try the recipe and have problems, then just write to me and I’ll try to help you as much as possible The best way is via Instagram @carointhekitchen.
And do not forget to share the pictures of ready made pizzas !!
Have a wonderful day!
- 150 g spelled wholemeal flour (not to be confused with spelled flour type 1050, goes well, but tastes a bit “breadier”)
- 50 g spelled flour type 630 (alternatively substitute spelled wholemeal flour)
- ½ tsp dry baking yeast (equivalent to approx. 1 coated conventional teaspoon)
- 1 tsp honey
- ½ – 1 tsp salt
- Weigh out 140 ml of water (cold to lukewarm), as 140 ml are hard to read, but the ratio is very important for a good dough. (Small note on the edge: 140 ml = 140 g)
- 1 tbsp polenta (corn semolina)
- In a bowl, mix wholegrain spelled flour and spelled flour together. In a second bowl, mix together the water, dried baking yeast and honey, then add so much flour and stir to make a porridge / oatmeal consistency. That is about 100 g, but is somewhat dependent on the time of day. It should not be too tight! Mix everything well with a fork, so that no lumps are present and then cover the bowl with cling film. Leave for about 30 minutes until the first dough shows first bubbles.
- Then add the salt and the remaining flour and mix everything briefly to a smooth dough, if necessary work through very briefly by hand, but only briefly!
- Put the dough in a large bowl, which has been primed with a little oil, or in a better airtight box, and put it in the fridge for about 20 to 24 hours. If you use a bowl please seal it carefully with clingfilm.
- Remove the dough from the fridge. He should have been clear by now. Gently remove from the bowl and place on a floured work surface. Divide emotionally into two halves and each look cautiously round (Please look at Youtube videos, I can really explain that really badly xD or I just do one myself … someday …) Shortly cover the dough pieces and while eating all the other stuff to prepare. Preheat the oven for 30 minutes to approx. 250 ° C Pizza stage or top / bottom heat (see tips above), while preheating the baking tray on the bottom slide.
- Carefully form the dough on a well-floured work surface, gradually pushing the dough apart with both hands, turning 90 ° and working in the other direction (requires some practice, just try it out or Youtube videos ) and make the pizza so round , So the pizza gets a thin bottom and a thicker edge later. Carefully lay the ready-made pizza on a polenta-sprinkled pastry pusher or a board (see tips above) to allow the pizza to slide straight into the oven.
- Thinly coat the pizza with tomato sauce and top off as desired (less is more!) And then gently slide onto the hot baking tray.
- Bake the pizza for about 6 to 8 minutes until you get the desired tan and then enjoy ♥
PS: Do not worry the Pulled Chicken Recipe including tips for a BBQ Style Pizza will be available soon