PIZZA INTEGRALE 100%: Come Evitare l'Effetto "Mattone" e Ottenere un Cornicione Alveolato

Whole wheat pizza is often synonymous with heavy, compact dough, but today I'll show you that doesn't have to be the case! In this video from UniversoPizza, we'll discover how to handle 100% whole wheat flour to create a light, melt-in-the-mouth pizza with an incredibly airy crust. 🍕🌾 Many of you have asked me in the comments how to handle coarser flours: the secret lies in the technique used, the hydration, and the rising times. No more "brick effect"! What you'll learn in this video: ✅ The autolysis technique to improve dough elasticity. ✅ How to handle high hydration by hand (without a mixer!). ✅ The ideal fermentation times for perfect softness. 📖 INGREDIENTS: Autolyse: 500g Whole Wheat Flour (I used Caputo Whole Wheat) 350g Water Kneading: Autolyse (previously done) 25g Water 2g D.B.F. Yeast 13g Salt 15g Extra Virgin Olive Oil 2g Diastatic Malt (optional) (Malt Powder is also fine) QUESTION FOR YOU: Have you ever tried 100% whole wheat dough or do you prefer a mix? Let me know in the comments and share photos of your creations! 👇 If you liked the video, SUBSCRIBE to the channel and activate the bell 🔔 so you don't miss future homemade pizza secrets! https://www.youtube.com/@IvanoVarrial... #universopizza #wholemealpizza #handmadedough #Neapolitanpizza #honeycombed #homemadepizza Hustle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ 00:00 - Introduction: The Challenges of 100% Whole Wheat Flour 00:59 - Interlude with Gegè: Tradition vs. Evolution 01:52 - The Autolysis Technique: Water and Flour 02:26 - Adding Diastatic Malt and Yeast 02:49 - Adding Salt and Oil to the Dough 02:58 - First Rest and Series of Air Folds 03:16 - Second Rest and Strengthening the Gluten Mesh 03:31 - Third Rest and Final Pirlamento 03:48 - Refrigerated Rising (18 Hours) 03:52 - Shaping the loaves (Cutting) 04:28 - Gentle rolling out technique for whole wheat 05:05 - Filling: Spicy Margherita with fior di latte 05:32 - Oven settings and baking tips 05:53 - Analysis of the alveolation and tasting