Semi-Wholewheat Pizza by @cuisinartlatam

30 min

1 serving

🌾

120 g

Wholewheat flour

🌾

30 g

White flour

🧂

3 g

Salt

🍞

1.5 g

Fresh yeast

💧

88 ml

Water

🫒

1 tsp

Olive oil

🍯

Honey

🧄

2 cloves

Garlic

🍃

1

Basil leaf

🥫

1 jar

Whole tomatoes in sauce

🌾

Semolina

🧀

Mozzarella cheese

🌿

Basil leaves

🫒

Extra virgin olive oil

  1. Mix
    • Wholewheat flour
    • Salt

    Mix all the dough ingredients together and knead gently, without rushing.

  2. Rest

    Let the dough rest for 1 to 1.5 hours until it wakes up.

  3. Shape

    Shape into a single personal-size piece and place in the fridge until the next day.

  4. Sauté
    • Garlic
    • Olive oil

    Saute 2 cloves of garlic in olive oil in a pan.

  5. Add
    • Basil leaf

    Add a basil leaf to aromatize.

  6. Add
    • Whole tomatoes in sauce
    • Wholewheat flour
    • Salt

    Add a jar of whole tomatoes in their sauce and let everything integrate well.

  7. Process

    Process until you get a smooth, intense sauce ready for pizza.

  8. Step
    • Semolina

    Stretch the dough with semolina.

  9. Spread
    • Whole tomatoes in sauce

    Spread a generous layer of the homemade tomato sauce over the stretched pizza base.

  10. Top
    • Mozzarella cheese

    Top with grated mozzarella cheese to taste.

  11. Bake

    Bake hot in the pizza oven on the pizza stone until the base is golden and the cheese bubbles.

  12. Garnish
    • Basil leaves
    • Extra virgin olive oil

    Finish with fresh basil leaves and extra virgin olive oil.

Semi-Wholewheat Pizza by @cuisinartlatam

30 min

1 serving

🌾

120 g

Wholewheat flour

🌾

30 g

White flour

🧂

3 g

Salt

🍞

1.5 g

Fresh yeast

💧

88 ml

Water

🫒

1 tsp

Olive oil

🍯

Honey

🧄

2 cloves

Garlic

🍃

1

Basil leaf

🥫

1 jar

Whole tomatoes in sauce

🌾

Semolina

🧀

Mozzarella cheese

🌿

Basil leaves

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/12

    Mix all the dough ingredients together and knead gently, without rushing.

    🌾Wholewheat flour
    🌾White flour
    🧂Salt
    🍞Fresh yeast
    💧Water
    🫒Olive oil
    🍯Honey
    🥣Mixing bowl

  2. Step 2/12

    Let the dough rest for 1 to 1.5 hours until it wakes up.

  3. Step 3/12

    Shape into a single personal-size piece and place in the fridge until the next day.

  4. Step 4/12

    Saute 2 cloves of garlic in olive oil in a pan.

    🧄Garlic
    🫒Olive oil
    🍳Pan

  5. Step 5/12

    Add a basil leaf to aromatize.

    🍃Basil leaf
    🍳Pan

  6. Step 6/12

    Add a jar of whole tomatoes in their sauce and let everything integrate well.

    🥫Whole tomatoes in sauce
    🍳Pan

  7. Step 7/12

    Process until you get a smooth, intense sauce ready for pizza.

  8. Step 8/12

    Stretch the dough with semolina.

    🌾Semolina

  9. Step 9/12

    Spread a generous layer of the homemade tomato sauce over the stretched pizza base.

    🥫Whole tomatoes in sauce

  10. Step 10/12

    Top with grated mozzarella cheese to taste.

    🧀Mozzarella cheese

  11. Step 11/12

    Bake hot in the pizza oven on the pizza stone until the base is golden and the cheese bubbles.

    🍕Pizza stone

  12. Step 12/12

    Finish with fresh basil leaves and extra virgin olive oil.

    🌿Basil leaves
    🫒Extra virgin olive oil

Composition

Ingredients

Types

Grains, Spices, Leavening Agent, Liquid, Oil, Sweetener, Vegetables, Herbs, Dairy

Ingredients

Wholewheat flour, White flour, Salt, Fresh yeast, Water, Olive oil, Honey, Garlic, Basil leaf, Whole tomatoes in sauce, Semolina, Mozzarella cheese, Basil leaves, Extra virgin olive oil

Notes

Fresh yeast (1-2 g stated), Water (85-90 ml stated, for the dough), Olive oil (for the dough, for sauteing the garlic for the sauce, amount not given), Honey (optional, a minimal pinch, or sugar, to boost fermentation and flavor), Garlic (for the tomato sauce), Basil leaf (to aromatize the sauce), Whole tomatoes in sauce (canned/jarred whole tomatoes in their sauce), Semolina (for stretching the dough, amount not given), Mozzarella cheese (grated, to taste)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

650 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 95g, Fat: 20g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 4mg, Sodium: 1400mg, Potassium: 600mg, Magnesium: 80mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 10mg, Vitamin B6: 0.3mg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Pan, Pizza stone

Appliances

Blender, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend Baking

Origin

Source

Platform

instagram

Original Creator

@cuisinartlatam

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Melty, Chewy

Flavors

Savory, Garlicky, Herby, Tomato-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

raw dough : up to 24 hours (refrigerated,shaped into a single piece before cold fermentation), tomato sauce : up to 3-4 days (refrigerated,in an airtight container), baked pizza leftovers : 1-2 days (refrigerated,in an airtight container,reheat before eating)