A perfect dough for pizza and focaccia!

We love to prepare pizzas and focaccias by experimenting with different flours that we like to buy directly from the mills. We have tried different flours and we assure you that it is not necessary to use 00 white flour: the dough is excellent using high quality flours of both soft and durum wheat.

The various dough you see in the photos and in our recipes are a mix of spelt flour (a type of whole-wheat flour made from the entire grain) and senatore cappelli semolina (obtained from the antique “SENATORE CAPPELLI” variety). You can find out which flour variety are typical of your area, do not be afraid of experimenting until you find the perfect balance of ingredients.

Cooking time: 30 mins

Prep time: 30 mins

Leavening time: 6 hours

What do you need?

• 300 gr wheat floor

• 200 gr whole wheat floor (farina di grano duro)

• 2 tablespoon extra virgin olive oil

• 2 teaspoon salt

• 1 teaspoon sugar

• dry or fresh yeast

• 280 gr warm water

How to proceed?

1. In a glass of warm water, add the yeast, 1 teaspoon of sugar and 2 tablespoon of wheat floor.

2. Mix all the ingredients until you get a homogenous consistency and let it rest near a heat source for half an hour.

3. In a large mixing bowl put the flour, salt, oil, water and yeast mix and stir with a wooden spoon until you get a smooth dough.

4. Cover the bowl with plastic wrap and let it rest in the oven off for at least six hours.

This recipe can be used as a basic dough for pizza or for any type of focaccia you want to create. Follow the link to try our Pizza margherita and more recipe or our Focaccia pugliese recipes.

Notes

• The quantity of dough in this recipe is enough to cover two baking trays.

• Remember to use a baking paper or to oil the trays before rolling out the dough.

• The oven must be very hot (at least 250 °) and cooking time must be for 20/30 minutes or until the dough comes off the bottom of the pan.