giovedì 28 aprile 2016

Pizza with barley flour: savoury and easy to digest

In my home we really love barley pizza!. I tried it by chance one evening and since then my husband and I have eaten only this one. I think pizza with barley flour is much lighter and easier to digest than that one made with classic wheat flour. Even the taste is better: it is delicate and enhances better all the other ingredients such as a good mozzarella and a smell nice tomato. Finally, I noticed that it does not swell my belly, a problem that often happens to me with white flour. So try this unsual pizza and let me know what you think! Good pizza to everybody!

Ingredients for 2 people:

250 grams of barley flour;
a teaspoon of dry yeast (if you use fresh yeast it's enough a quarter of it)
two tablespoons of olive oil;
120 grams of warm water;
a teaspoon of salt;
toppings for pizza (chopped tomatoes, tomato sauce, oregano, mozzarella, and whatever you prefer).


Pour the flour in a large bowl and make a hole in the middle.

Add yeast, oil, salt and water.

Start stirring with a wooden spoon.

When the mixture begins to thicken, work it with your hands for 5 minutes at least (or with mixer robot if you have it). 

Flatten with your hands, lift it, fold it, and mash again. Every now and then peel it off and let it slam hard on the bowl (it makes a more fragrant pizza).

Make a ball wrapped in flour and cover with a damp tea towel. Let rise for three hours in the oven off.

Take your ball again (now it's risen). Pour olive oil on a large baking tray and place the dough and roll it out here. Spread a pinch of salt.

Season with pieces of tomato, oregano (I also put the capers).

Bake at 220 ° for 15/20 minutes in pre-heated oven.

When pizza is nearly cooked, you should remove it from the oven and add mozzarella cut into pieces. Put your pizza in the oven again for 3-4 minutes to melt the cheese.

Pizza is ready!

As seen from the photos, barley flour makes this pizza high and soft but with delicious crispy edges.

How was it yours?

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