Pizza is one of the most amazing food in the world! and I’m sure that many of you are thinking the exact same thing. However a lot of people cannot digest pizza easily, this is mainly due to the type of flour used and the leavening agent used. Using active dry yeast, or one of those super fast yeast won’t really help with easing the digestibility of your pizza. Neither do the white flour (maybe enriched with some strange additive to make you think it will be healthier). A good and easy to digest pizza is made with simple ingredients and time. Time is the key, actually.
Easy to digest pizza
If you want to tase a very good pizza and don’t feel the bloat afterward there is a simple trick: time. When you prepare your pizza dough at 5pm to eat it at 8pm I can assure that pizza will stay in your digestive tract much longer than needed. However, if you prepare your dough at least 24h in advance, you will notice the difference as soon as you bite into your slice. My recommendation is to use sourdough to make pizza (and bread and many other things), it is actually easy to prepare, easy to maintain and gives you a very complex and nutritious end product, be it pizza, bread or other preparations.
How long do pizza need to rise?
I know that many do not have the time to care for sourdough and they prefer the dry yeast, and that is perfectly fine and I’ll teach you the trick to prepare a prefect pizza with that yeast.
The trick is to make the pizza the day before, or even a couple of days in advance. This will allow for less yeast to be used and a super digestible dough (also a very tasty one). Once the dough is ready you can put it in the fridge to “mature”, this means that your flour, water and yeast will do their magic slowly at a controlled temperature. The phytates in the wheat will be broken down, and so will be the gluten, moreover a lot of other nutrients will grow in the dough, making it tastier and in some ways “pre-digested”, and since you’re using less yeast you won’t feel the bloat.
Another way to reduce the use of the chemical yeast is to prepare a “pre-dough” the night before. You can use 2gr of dried yeast, 50ml of water and 100gr of flour, mix and let it sit covered overnight (or at least 6h). Then use it instead of the yeast in the recipe.
No yeast, no pizza?
That is not exactly true, if you want to make pizza but you do not have yeast at home you can easily use yogurt or kefir.
And today I will show you that making pizza dough at home is not impossibile, and you will love it so much you will always have some dough in the fridge, ready to be baked.
- 1/2 lt water
- 15/20gr salt
- 5gr of dried yeast
- 3 tbsp of extra virgin olive oil
- 600gr whole wheat flour or a stone milled flour
- 150gr soy or spelt flour
The night before put 100gr of flour into a bowl and add 50gr of water and the dried yeast. Mix it vigorously to create the glutine and let it rise all night long in the oven, or in a place with constant temperature.
In the morning you will have a mini dough that will be the base for your perfect pizza. In a bigger bowl add the water the dough and the sugar or malt, mix gently and then add a little at a time half of the flour. Start kneading the dough with a spoon, as if you were making a batter. Keep on mixing the ingredients from bottom to top to add as much air as you can. (is what makes the pizza dough raise better)
Continue to add the flour and stop using the spoon when the dough becomes to thick. At this point start using your hands to knead and add the oil and salt. Keep on kneading with your hands while adding the rest of the flour and the soy flour. When the dough is elastic and won’t stick to your hand, cover the bowl with a wet cloth or with a plastic wrap. Let the dough rest in a warm place (25-32°C /77-89°F) for at least 3/4 hours. The best place to put it is the oven with the light on.
When the dough has tripled, the pizza is ready to be cooked. Turn on the oven in advance at maximum temperature and let the dough rest in the fridge for 30 to 40 minutes, whilst the oven reaches the right temperature.
Now you just need to spread the dough in the baking tray, season it with tomatoes, salt, pepper, anchovies, mozzarella or whatever you like and put it in the oven to cook for about 8 to 10 minutes (it depends on how think you spread the dough).
The most important thing is to keep aside some 150gr of dough, in a jar or in an airtight container, you will use it the next time to skip the first step. The dough will keep in the fridge for a week or in the freezer for six months. If you’re going to use the dough as starter for another dough, remember that the proportion are 100gr of dough for 450gr of flour.