Whole Wheat Roman Pizza

If you love pizza but are looking for a healthier twist, you’re in for a treat. I’m thrilled to share my recipe for Roman pizza pala made with 70% whole wheat flour. This version brings the rustic charm and authentic taste of Roman pizza right into your kitchen, with the added benefits of whole grains. Perfect for a cozy dinner or a fun get-together, these pizza pala offer a delightful crunch and rich flavor that’s sure to impress.

Ingredients

Biga

• 350 g whole wheat flour
• 175g water
• 1.75g dry instant yeast

Dough

• 150g bread flour
• 1.5g malt
• 275g water
• 12g salt
• 1g dry instant yeast

Directions 

Prepare Biga 

Night Before

• In container add yeast to water, add whole wheat flour, whisk all together, help with your hands to hydrate all the flour. Biga will look lumpy. Cover the lid, let ferment at room temp till next morning.

Next morning:

• To a bowl of mixer add all biga, barley malt, salt and all water. Knead on low speed of your mixing machine for 6-7 minutes, or KitchenAid on speed 3 for 10-15 minutes until well incorporated.

Notet: dough has to come up together and clear sides of the bowl.

• Spray container with neutral oil to prevent sticking. Transfer the dough in it. Cover the container and let the dough to proof for about 2-3 hours at 76F.
• Perform 2-3 stretches and folds during proofing time.
• Dough has to become puffy but not too big.
• Generously sprinkle work surface with whole wheat flour.
• Dump the dough from the container onto floured work surface.
• Pinch all floured sides together (sticky dough will remain inside).
• Move the preshaped dough (seam side up) into another tray or container, generously sprinkled with whole wheat flour.
• Cover the dough and let it proof for 1-2 hours at 76F until it doubles in size and becomes puffy.

Shaping

• Preheat the oven to 500F.
• Generously sprinkle baking tray with flour, set aside.
• Dump the dough on to a well floured surface.
• Shape the dough by pinching your fingers into the dough creating air bubbles (same way as if you would shape focaccia) and try to spread the dough as big as a size of your baking tray. Thickness should be about 1 inch.
• With  floured hands transfer the dough into a tray, tap the dough to release extra whole wheat flour, spread the dough around the tray.
• Optional, sprinkle some olive oil, salt and seasoning of your choice on top.
• Bake for 12-15 minutes until golden color.

Enjoy!