100% whole wheat pizza dough with cheese filled border 🧀

First heat 200 ml of water until lukewarm and dissolve half an envelope (4 g) of baker's yeast in it.

Mix the two flours in a bowl.

Spread some crushed natural tomato and finish the pizza with the toppings you like the most. This time I will put mozzarella, artichokes and once baked and out of the oven I will put some slices of Serrano ham on top.

Bake in a preheated oven at 200° for approximately 25-30 minutes.

Enjoy! 💚

Mix the flour with the water, the yeast and a tablespoon of extra virgin olive oil.

Mix with your hands (no need to knead) until you obtain a homogeneous dough. Add the teaspoon of salt little by little while mixing the ingredients so that it does not affect the yeast.

Cover with plastic wrap and let stand for a minimum of 3 hours in a dry, dark place such as the pantry or oven. ⚠️ I advise you to make it the night before and not to eat it until lunchtime the next day.

After the hours of rest you can see that the dough has risen quite a lot. You can see those typical bubbles that form when gases are released during dough fermentation.

Knead it lightly and give it a round shape with your hands, do not use a rolling pin. DOES THE DOUGH STICK TO YOU? Rub your hands with a little oil and you will see that it is easier to handle.

Cut the cheese into sticks and place them around the circumference of the pizza base.

Carefully fold over the cheese sticks to form a thick rim.

Make sure the edges are tightly closed so that the cheese does not escape during baking.