Whole wheat dough

Name: Whole wheat dough
Ingredients: 800 g Water; 6 g ph4 dallagiovanna; 20 g Oil; 250 g farina di grano tenero la napoletana; 25 g Fine salt; 750 g whole wheat flour from washed wheat

Pizza dough with Integrale from Dallagiovanna.

Ingredients

800gWater

6gph4 dallagiovanna

20gOil

250gfarina di grano tenero la napoletana

25gFine salt

750gwhole wheat flour from washed wheat

Preparation

Mix the types of flour with the PH4 for about 1 minute to aerate.
Add about 90% of the water.
Mix gently for about 10 minutes and add the remaining 10% of water at the last moment.
Add the salt.
Mix at a slightly higher speed until a temperature of 22°C is reached.
Add the oil.
Mix until a maximum temperature of 25°C is reached.
Let the dough rise in bulk for about 30 minutes.
Portion the dough to the desired weight and store for at least 24 hours and up to 72 hours in the refrigerator at 4°C.
Bake the pizza for about 3 to 4 minutes at 330-360°C (Convection oven: About 250-300°C for 4 to 6 minutes).