Enzo Coccia explains to us how to make pizza with wholemeal flour. He starts off by answering basic questions, such as 'What is wholemeal flour?', then he moves on to illustrating the ingredients and explaining how to combine wholemeal flour with superfine flour and how to keep the dough light and soft. Enzo Coccia leads us towards a new kind of pizza-making without setting tradition aside: the topping includes cherry tomatoes and Battipaglia's buffalo-milk Mozzarella. This is a very interesting lesson of both cuisine and history!
For the dough
1 and ½ l water
1 g yeast
750 mg flour (80% superfine flour + 20 % wholemeal flour)
24 авг 2024
