Rustic artichoke and leek
Bakery products from Italy - Piemonte
Dough pizza buckwheat
Dough pizza buckwheat
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This dough is born of a craving for pizza that proved to be lacking in raw materials, I started to prepare the pizza when half done, I realized that I had not even had enough white flour and whole wheat flour, so poking around in my I found the pantry wholemeal buckwheat and so I jumped. the result was a pizza crispy outside and soft inside, from the full intense flavor.
preparation
step 1
Place all ingredients and 2/3 of the water and started to blend at medium power, add the remaining water flush little at a time until you have obtained a smooth and elastic dough.
step 2
If you overdo it with water, add some white flour.
step 3
Let rise for 2 hours in a lightly greased bowl covered with cling film. after this period, you will un'impasto doubled in volume and soft.
step 4
With this dose of dough will get 2 round pizzas of about 30 cm in diameter