Recipe for dough for pizza with preferment – whole grain
There is no doubt that sourdough bread is the best, but it also requires time and attention.
If you still want to bake delicious bread, the next best thing is a pre-ferment or poolish.
Here is a recipe for pizza dough made with a pre-ferment and a little whole grain, which gives the bread more depth and a lovely crumb.
It is important to use a type of wheat flour with a high gluten content. Therefore, look for Manitoba, Tipo 00, or similar.
Editorial Staff: See our pizza dough recipe here.
Ingredients
Starter Dough
- 6 gram Yeast
- 21 gram Honey
- 300 gram Water
- 300 gram Wheat Flour
Pizza Dough
- 100 gram Water
- 200 gram Whole Wheat Flour
- 200 gram Tipo 00 Flour
- 180 gram Wheat Flour
- 30 gram Rye Flour
- 18 gram Salt
Instructions
- The Preferment Mix water, yeast and honey together until the yeast is dissolved. Add flour and mix together. Let the preferment sit on the kitchen counter for 10-12 hours. The Pizza Dough Mix preferment and water. Add flour and mix it together – just enough so that it looks like dough. Let it sit for 30-60 min. covered with plastic wrap (autolyse). Add salt and knead by machine – 7 min. on the lowest speed and 3-4 min. on the highest speed. Pour the dough out onto a floured surface, knead it briefly and cut it into 4-6 equal parts. Tighten each part and place them on a floured tray covered with plastic wrap to rise. When the dough has doubled in size, preheat the oven to MAX. Roll out the dough into a pizza and top it. Bake for 4-8 min. depending on the oven’s max temperature.