LA FORNARINA, SEMI-WHOLEMEAL PIZZA AND FOCACCIA

What are we making to eat today? Pizza...

I don't know how many times I hear this as a response from my children, I've tried so many recipes over the years, high, low with the addition of oil...

Today I propose a semi-wholemeal pizza with Luce 9 Grain Ancient Type 2 flour, a flour composed of 9 ancient grains (Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo, Risciola and the very rare Grano del Miracolo) grown together to rediscover the flavor of the wheat of the past, when single-variety crops were rare and the biodiversity of the fields was much higher.

The slow stone milling process removes only the outer layers of the grain, retaining the wheat germ and some bran, making the product highly digestible, thanks also to the long 24-hour leavening process.

• 500 g Luce 9 ancient grain flour Type 2
• 280 g Water
• 1.2 g fresh brewer's yeast
• 15 g Fine salt
• qb durum wheat semolina for rolling out the pizza

• tomato puree to taste
• mozzarella to taste
• basil leaf to taste

Crumble the yeast into the flour and mix, add the water in two additions and knead, finally add the salt.

Work the dough vigorously for 20 minutes. I do it by hand, but you can do it with a stand mixer with the hook attachment.

Shape the dough into a ball and leave it to rest in a bowl, cover it with a damp cloth and seal with cling film to retain the moisture, leave it to rise for about 23 hours in a place protected from drafts.

Once the dough has risen, form three loaves and set them aside until ready to cook.

Light the wood oven, I used beech wood, and bring it to around 380° C – 390° C.

Roll out the pizza dough using a little durum wheat semolina, add the filling and bake for about 3 minutes.

If you like, you can also prepare focaccia using the same procedure.

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