pizza dough with wholemeal *
4 tablespoons (60 ml/2 fl oz) “extra virgin” olive oil
300 g [10,5 oz] Gorgonzola cheese (or other blue cheese), sliced
1 dl [0,2 pt](60 g/2 oz) walnuts cut in two
1 tablespoon zest of lemon, coarsely grated
freshly ground pepper
Make the pizza dough. Preheat oven to 220° C / 430° F . If you use a baking stone or baking tile, put these in the oven now. Shape the dough and drizzle with 2 tablespoons oil. Cover first with gorgonzola, then with walnuts and sprinkle with lemon peel and 1 tablespoon oil, plus salt and freshly ground pepper.
Put the pizza in the oven and let it bake for 10 minutes. Reduce heat to 200° C / 390° F and bake for another 10 minutes until the crust has turned golden. Drizzle over the remaining oil (1 tablespoon) and serve immediately.
* Pizza Dough with wholemeal
A heavier dough with more flavor than the usual. wholemeal goes well with more robust pizzas and calzones because it has higher fiber content and will not raise as much as dough with finer flour. If you want fiber and flavor, but will have a light dough, use half wholemeal and half wheat flour.
1 tablespoon dry yeast or
25 g [0,9 oz] (half a pack) common yeast
2 dl [0,4 pt] lukewarm water (40° C / 104° F)
6 dl [1,2 pt] (360 g / 0,8 lb) wholemeal flour
plus an additional 1 dl [0,2 pt] to work the dough
1 teaspoon salt
1 teaspoon “extra virgin” olive oil
Dissolve the yeast in a small bowl, along with the water. Stir together the flour and salt in a large bowl and form the mixture into a small pile. Make a crater on top and add the yeast mixture and oil. Stir around and around with a fork until the mixture gradually gathers, go over to use your hands and form the mass into a smooth dough.
This recipe makes 600 grams dough that is enough for a 30cm (diameter) pizza with crispy crust, or a thicker at 24 cm.