Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Whole wheat pizza? How good can it be? Very good when you make this dough using white whole wheat flour which is milled from a strain of white rather than red wheat. Adding wheat gluten to the dough also enhances the rise.
Makes 2 15-inch pizzas
2 teaspoons dried yeast
1 1/2 cups warm water (100-115F)
2 tablespoons honey
3 cups plus 2 tablespoons King Arthur white whole wheat flour
1 tablespoon wheat gluten
2 teaspoons salt
2 tablespoons Filippo Berio extra-virgin olive oil
2 tablespoons sesame seeds
Pour the yeast in the water in a small bowl and stir in the honey. Pour the yeast mixture into a large bowl, stand mixer, or bowl of a food processor and dissolve the yeast. Let it stand for a few minutes and then stir it with a spoon so it is well mixed. Stir in 1 cup of the flour, cover the bowl and let it stand for 30 minutes. The mixture will be very soupy.
Mix 2 cups of the remaining flour in a bowl with the wheat gluten and salt. Add it to the yeast mixture with the olive oil and sesame seeds, and mix with your hands or in a food processor or stand mixer until the dough moves away from the sides of the bowl and a ball forms. If the dough is too sticky add the remaining 2 tablespoons of flour a little at a time.
Transfer the dough to a work surface and knead it for about 5 minutes. Place it in a bowl, cover the bowl tightly with plastic wrap and allow the dough to rise at least 2 hours or until it is doubled in size.
Use the dough to make the two pizzas indicated, use it for a loaf of bread or make small dinner rolls from it.
Enough dough for 2 pizzas