One of the favorite dishes in our family - pizza! Oh, what is it delicious with spicy gorgonzola with prosciutto, with seafood and even the simplest Margarita prepared efficiently and love, will bring to mind all your fragrance! Pizza Whole-grain cereal - a great alternative to the classic pizza, moreover, without harm to the figures: as the saying goes, and the sheep are safe and wolves are fed :)
I know many of the guardians of the proper and healthy diet does not allow "greshkov" Me like pizza (the original recipe It is made from the flour of the highest quality, grade «00»), I hope, my version of pizza from whole wheat flour will please them (as he pleases me :), because whole grains, and the figure does not hurt, and also a source of valuable fiber (Fiber), vitamins, minerals and trace elements, and yet it contains antioxidants and plant estrogens.
When I was taken for the experiment until the last doubt: whether it will turn out such a test, something resembling a pizza? And in vain! Pizza from wholegrain flour turned out great: yeast dough is made, as it should be, so it is no problem arose, and later was soft with a crisp and exciting flavor.
In general, for further experiments with the pizza has many possibilities. Not only that options with hundreds of fillings, so still and the dough can be prepared by mixing different types of flour (eg, as did I, mixed, wheat, rye and oats).
To cook pizza from whole wheat flour, you can of course use only wheat, but can add to it, and other types of flour, to your taste.
Pizza Whole-grain cereal: recipe
- wholegrain flour - 130-140 g;
- the water is warm - 70 ml;
- dry yeast (high-speed) - 1 tsp (No slides);
- Salt - a pinch;
- olive oil - 1 tbsp;
- sugar - ¼ tsp
Dissolve yeast in warm water, add a little to the same sugar. Leave minutes 10-15 (preferably in a warm place). After this time, the water becomes cloudy and a little froth.
Mix flour and salt in a large bowl, make a small depression ( "well") and to pour the yeast mixture. Mix the first spatula, then - knead the dough by hand.
First, it will be sticky (you can add a little flour if necessary, but do not get carried away), in a minute or two, add the olive oil and continue to knead (at least, 7-10 minutes!).
Stretching, twisting, flowing between your fingers, you must knead thoroughly - this will depend on the baking quality. As a result, the dough should be smooth and elastic, do not stick to hands.
Roll it into a ball, place in a bowl and covered with a damp towel, put in a warm place (I put in a preheated 50-60 degree oven) at 40-60 minutes to make it come.
When the dough will increase in size by half, you can start working with him. A little more hybrids (a few minutes) and start to roll out, or how to make real Italian chefs :), stretch your hands to the desired shape. The thickness should be somewhere around 5 mm. To make bumpers, zaschipnut need a little edge.
Before you put the filling, be sure to liberally grease the basis of tomato paste.
From stuffing, once again, you can experiment endlessly: tomatoes and mozzarella, chicken, mushrooms, onions and peppers, seafood, prosciutto and aromatic herbs, even sweet versions with pineapple, figs or pears are possible!
Pizza Whole-grain cereal: NB!
The oven should be heated to the maximum! Pizza with parchment better carry on the hot pan (hold it 5-10 minutes in the oven). Baked whole wheat pizza from a minimum of time (about 10 minutes depending on the oven) at a maximum temperature (220-250 degree). And I advise on the bottom shelf. As soon as rosy crackling, remove!