Wednesday, August 18, 2010

Pizza and something like focaccia

When I saw the  recipe for the whole-grain-pizza-au-levain at Farine blog I already  knew that I would  try it soon.
 It is  a great recipe because you can prepare it in advance, put into refrigerator and use whenever you want  (within a week) .

150 g firm levain (hydration rate: 60%)-my was rye (100% hydration)
950 g whole grain flour (45% wheat, 45% spelt and 10% rye)I used 550 g whole-wheat flour and

 450 g  organic whole spelt flour ; I didn't add rye because I used rye sourdough
50 g gluten - I didn't have a gluten at home
787 g water
18 g salt
100 g extra virgin olive oil (optional)-
I skipped the option
Dissolve the sourdough in the water, add whole-wheat flour, salt and mix using a spoon. Then add spelt flour and mix by hand until it is thoroughly combined. Put the dough to a plastic container and cover with lid. Let it ferment for 2 hours. Then put the container to refrigerator. 

When you are ready to bake - take the dough out of the refrigerator and preheat the oven to 450 F with a baking stone. To make one regular pizza (for two people or for one hungry man) take out  1/4 of the dough from the container,  put it on floured counter top and shape into ball. 
Grease  a pizza pan with olive oil and cover it with some flour. Flatten the dough on the pan using your hands and a rolling pin.
Add the topping and bake for 15 minutes.
My topping:
- choped and cooked plum tomatoes with a green  jalapeño
- grated Pecorino Romano and Mimolette Francaise

After baking I topped the pizza with some fresh baby spinach and cashew pieces.
From the rest of the douhgh I shaped something like focaccia, topped it with some  sweet green and red pepper.


  1. Gorgeous and healthful-looking pizza and foccacia, Anulka! I am glad the recipe worked out even without added gluten. That's good to know!

  2. you're reading my mind:)I have been thinking of making a whole grain pizza dough based on a sourdough starter instead of a regular yeast since 2 weeks now...thank you so much for this recipe..I can see that your recipe calls for gluten powder...I'll try to find it in my town...I know that you didn't use it this time, but have you tried baking with it before?

  3. I tried to bake with gluten but I didn`t notice the it improved my baking. But I don`t have much experience.