Recipe for Wheat Germ Pizza

“Italians: pizzas, spaghetti and mandolins”. Everyone has heard this stereotype, perhaps in the lines of a film or the words of a book. A stereotype is an expression in which prejudices and negative opinions are reflected, usually in reference to specific groups of people and this one, repeated who knows how many times, will have aroused feelings of marginalization in those Italians who emigrated at the beginning of the 20th century.

Today, fortunately, this cliché has practically disappeared, for two basic reasons. The first is that over time, the whole world has realized that Italy is made up of so many more extraordinary things. The second reason is that the three elements that make up the expression are, today, the envy of the world. Everyone admires the all-Italian ability to create conviviality, especially through its cuisine, with which the whole world has fallen in love.

Pizza is a particular favourite, so let’s once again remember how wonderful it is to be Italian by preparing a tasty version of it alla pala! Ready to bake?

Ingredients

• 1 kg GranEssere GustoFibra N°4 flour
• 650 ml Water for autolysis
• 5 g Fresh brewer’s yeast
• 100 ml more water
• 20 g Salt
• 20 ml Extra virgin olive oil

Method

• Combine the flour with the water for autolysis in a mixer for about 4 minutes, until the water is completely absorbed.
• Leave the mixture covered with cling film for 20 minutes to complete the autolysis.
• Add the fresh brewer’s yeast and start mixing again.
• Begin pouring in the remaining water a little at a time and when it is almost finished, add the salt.
• Once you have added all the water and obtained a smooth and homogeneous mixture, slowly add the extra virgin olive oil.
• Place the dough in a lightly oiled container and, wetting your hands, fold it a few times to reinforce it.
• Leave the mixture to rest at room temperature for 15 minutes and then place the container, well sealed with cling film, in a refrigerator at 4 °C for 24 hours.
• Bring the dough back to room temperature and, after 30 minutes, cut it into 250g portions.
• Form into tight balls, place them in covered containers, dusting them with flour (or durum wheat semolina), and leave them to rise at room temperature for a further 3 hours.
• Turn the dough out onto a surface dusted with flour (or semolina), press down the edges with your fingertips, then roll it out in an elongated shape and finally transfer it onto a baking shovel.
• Garnish as desired and bake on a refractory stone at 300°C for approximately 3-4 minutes.

What’s the secret of this pizza? The wheat germ that characterizes GranEssere GustoFibra N°4 flour!