Whole Wheat Neapolitan Pizza
The flavor and nutrition of pizza just got better!
Recipe:
This recipe is meant to be mixed in a dough mixer.
It makes three 12 inch pizzas weighing 290g each.
Biga:
3g active dry yeast
130g water
153g whole wheat flour
107g bread flour
Dough:
100g ice
145g water
240g 00 flour
12g salt
Method:
Ferment biga at room temperature for 8-12 hours
Mix dough until smooth
Bulk ferment one hour
Divide and shape
Rest for 1 hour before baking
Castle Valley Mill is a stone ground flour company located in Pennsylvania! I’ve been using their wheat for years, especially for sourdough breads during the Covid period. The flavor and nutrition is by far the highest quality. I’ll link it below where to find it.
https://castlevalleymill.com/Store.html
Julian Sisofo
