The hemp pizza base is a fun easy way to treat the whole family or dinner party to healthy pizza!
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Today’s pizza recipe will bring to your table a crispy, bubbling and flavourful pizza crust made with hemp flour, which will also give the crust a nice dark color.
I used a mix of flour type 0 and hemp flour with a ratio of 85-90% to 10-15% (1Kg of flour 0 = 100-150 grams of hemp flour). As preferment I used biga and over 24h fermentation in the fridge.
Ingredients (makes one 12 inch pizza):
- 175 g flour type 0
- 25 g hemp flour
- 4 g salt
- 10 g extra virgin olive oil
- 160 g water
- 0,5 g fresh yeast
for the dressing
- yellow tomato sauce
- 150 g stracciatella cheese
- fresh basil leaves
- drizzle of EVO
First thing first is to make the preferment biga by mixing up flours, yeast and 100 g of water. Rest for 4 h at room temperature and then 12h in fridge
Next day, add slowly the remaining water, once the mixture start coming together, add salt and oil. Mix until the dough is shiny and elastic
Do a few rounds of slap and fold with an interval of 20 min in between each set. Then let the dough rest at room temperature for 2 hours and for 12h in the fridge.
Let the dough acclimate ate room temperature for 2 hours, then with gentle movements from the centre towards the edges, roll it out. Pay attention not to press down all the air bubble.
Dress with tomato sauce and bake in preheated oven at 250C (or higher) until cooked. It took 8 min in my oven. Cover with fresh stracciatella cheese and basil leaves, a drizzle of EVO and serve it up!
If you make this recipe, tag me on IG @the_fit_mediterranean