Transcription
Are you ready for a healthy Mediterranean diet experience? And I am. Are you? Oh yeah, today we're taking the pizza to the next level.
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I am. Welcome to Vicenza Space. Oh yes, today we're making such a unique pizza. Oh mio, also known as a wholemeal or integral in a technology pizza. Though such a beautiful pizza, there's gonna be light in your belly, light in your stomach, and maybe you're gonna have two pizzas. Little one. There were fantastic techniques of these fascinating a collab means alone. And today we are with the flowers technician, the scientist of the flowers, the main talks to the flower, every Co from Italia Pizzeria. Really feelin' teacher. Thank you. And my name is Erika's Grab Pasta and a flower technician, as you say. And I work for Let us to join a flower. And today we will see how to make a wholemeal flour dough pizza.
Okay, so the man who talks to the flower, what do we do now? How do we make the dough?
So now we start with our sourdough. This is a technique that is quite popular on the bakery, bakery side. Yes, on the big award. So we want all the flavor from the grain for the whole wheat to come up and give us the best way to enjoy with a very light final product. So we rename. So now we have in this case 500 grams of flour, oh mayor flour, 500 grams of water, so a half liter of water, and in this case, one gram of fresh yeast. So we will spread the fresh yeast into the flour. We will put our gloves on. So what's simply what we're going to do is to mix the water into the flour. You will see now then how dark it becomes when they start to absorb the water, and you actually see the whole meal a meal.
So what's the benefit of wholemeal?
Are always the benefit are different. First of all, fiber. It is rich in fiber. As soon as it's easy for our body to digest, and all the vitamin then we find on the brand of the wheel. So compared to a double zero flour, this is more rich in protein, vitamins, fiber. Oh, perfect for the major Asian diet? Yes, this is full of fiber, exactly. A perfect to someone then we like to have more fiber in the diet, and we like to have a pizza, you know, still in a pizza. So this one will be our sourdough base. Okay. And after that, we will add some fresh flour to finish our dough.
So now our sourdough is ready, and we let them rest for around 10 hours at a room temperature. Here we go. Our sourdough after 10 hours is fluffy. It makes some bubbles, as you can see. When you scroll it, we will add for this recipe are the 500 grams of fresh flour, always so wholemeal, and we're gonna incorporate it inside our bowl. We will add 3 grams of fresh yeast, and we sprinkle inside the flour. We start to mix all together. Oatmeal flour is a process of milling all the wheat, all the grain. So from all the part of the grain will be mixed and will be milled on the same bag, and that is the whole wheat flour. So for this recipe, we have a 200 ml of water to finish our dough, and we incorporate the water into the dough, and we start to mix it all together.
So when the dough is almost ready, we will add 25 grams of salt and the remain water to dissolve the salt into the flour. Why we add only 200 ml? Because the 500 ml is previously inside our sourdough base. This flour originally was created for pastry, and after that, in Italy, people start with one with something more healthy also on the pizza, and we see them the final result wasn't a minute amazing pizza for meal, and we start to use it as well into the pizza world. A tip for you is don't overstress the dough when you knead the dough. So assume then that you see then the dough is actually almost ready, leave it, leave it there for a couple of minutes to rest. Let's the gluten going to be the relax. It's going to be very easy to find out and to finish the get a smooth and final product.
So now we sprinkle some flour on the bench. Okay, we take the dough then it was ready for a few minutes, and we finish the dough on the bench, and we become very smooth. We shape our dough as a ball, and we let them rest in the ball. We cover the dough and we leave it rest for around 20 to 30 minutes, and after we will do our balls. We got them rest inside a trays for 5-6 hours, and they're ready to go.
Welcome back, and now our dough is ready to be boiled up. So let's start to wait the ball. We put our dough into the bench. We scale it of 270, 280 grams each. Yes, perfect. So we start to boil up the ball. We take the ball and we shape it, and we do this process. You look like then we have a mozzarella cheese, and we're gonna close it, tie it up properly. Oh, we're rollin' up on our path, and this is it. We did one kilo of flour. You will make around 6 to 7 pizzas. Smell this. How good it is. So delicate. You're different. I was through before when I told you then it was actually quite rustic and a sweet taste. You've just changed. You changed my life. You changed my point of view about pieces about homeopathy. Oh mio pizza. Yeah. John, come into the shop, and I'll look a home man, oatmeal, and not for me. No, it is. I'm not introducing ninda leaves a now. I am because I know how to use it. And now let's cook at that.
Okay, so today we will make a contemporary Margherita pizza. Our dough is ready. It's very soft, very delicate because inside we have a total almost of 70% of hydration. So it's. Are you using at the bottom? Is a durum semolina. Is a coarse semolina. I like the taste of semolina when it is cooking. It's more sweet rather than the bitterness of the normal flour. So we stretch very gentle, but you still can see then they have a quite good strength on a pony. Yeah, don't forget them. We have under percent wholemeal flour in this case. So the how you manipulate is slightly different from the other double of flour. So we have a tomato poured pop. This better you have tomato. It, I am tomato sauce. Is it Italian Papa? I don't use the hop here. I use a pauper because I like more rustic. This is a more rustic and or watery. That's the tomato that I actually like. And we will cook it at 360 degrees for few minutes. So we are going to turn the pizza just F weight is almost cook under 80 degrees and 2 seconds, and it's gonna be ready. And this is our pizza. Like you see, very crunchy. We're cooked it. Feel very light. And now we will going to cut and top our contemporary margarita. It raised perfectly. The smell is beautiful. And all this kind of bubbles inside is four. Is the symptom? Is the way then the flour is actually raised very well, and it's going to be very delicate and light. We will finish our margarita without a motion of a bezel. So this is a basal emotion. There we go to garnish a beautiful leaf or rocket. You can either as well. Here we go. This is the favorite part of the video. Of course, I was waiting for. Of course, everyone problem is waiting for. I mean, I love the ingredients he put on top. It's really good. I can't wait to try the dough. Can I get a piece? Of course. Go for it, please. Because this dough looks fantastic. Please. Never phase two. Thank you. So let's see what it's all about. Will this all mean of all wheat flours all about? Hmm. It's crunchy and moist inside. Yeah, I like to have sound when you. I like it. I like it. I like the mozzarella on top. The feel that is good. Thank you, Rico. Thank you, deletion wasted Joni flower. Yeah, thank you. For showing us your secrets. He's the only one in seasoning who does these type of pieces. So he just says a big round of applause. A nice comment. Thank you so much for watching this episode. We will see you in the next weekend display video recipe. A oracy. Mangia, mangia mo. We change those plates. Ciao from Sydney. Ciao. Mamma Mia. Here we go. This is the future. I know it is. The past is coming back to the future.
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