W pizza ….. Who does not like? Made with yeast and ‘even more good and light, also in this case, as for the bread, leavening and‘ long but the result deserves. As for the rolls to the seeds I used the polish and a double rising:
Ingredients for 4 pizzas: the polish of Manitoba 120 grams of flour, 160 grams of water, 120 grams of yeast refreshed the day before, for the dough 140 gr flour of Manitoba, 140 grams of wheat flour to ground, 140 gr wholemeal flour type 2, 180 grams of water, salt, a teaspoon of malt.
Prepare the polish by mixing the flour, water and yeast as for the preparation of sandwiches to seeds. Let rise overnight (10-12 hours). Prepare the dough as described for the rolls to the seeds, add it to polish and let rise for at least 2 hours. After this time, deflate the dough, knead for 10 minutes on a board doing the “folds” as described in the sandwiches. Allow to rise for a few hours (until doubled). Deflate again the dough, knead on a work surface and divide into 4 balls forming to leave in the refrigerator until they are used. I I used them the day after spreading them on a work surface for preparing pizzas. The dough will be elastic then pushing on a work surface knead the dough to the edges with your fingers to form a circle and then lift your circle with your hands by dropping the edges so go and lie down also by gravity. Stuff to taste the pizzas with tomato sauce, mozzarella and other ingredients to your liking
Bake in preheated oven at 200 degrees for about 15 minutes (temperature and time depend always from the oven)