Our artfully blended pizza dough flour brings together two of Sicily’s greatest ancient grains. Carefully stone milled, the soft characteristics and balanced protein levels of Maiorca and Margherito wheat combine to make a beautifully rustic and flavorful dough.
If you're a true pizza fanatic and have a pizza oven at home, fire her up and get ready to throw a party. Working with an oven? No problem, just crank up the heat to 500 and keep a close eye on your pie as it will cook quickly. Top your dough with a classic combination of Marinara sauce and torn mozzarella, and finish with freshly picked basil once its come out of the oven. If you're looking for more exotic combinations, our Pestos make excellent bases for pizzas, and our Capers and Sun-dried Tomatoes are deliciously savory additions. Finish with a drizzle of Extra Virgin Olive Oil, IGP Balsamic, and any one of our Herbs and Seasonings for a spectacular touch.
Bona Furtuna Ancient Grain Pizza Dough Recipe
Makes 4 Medium Pizzas
▢ 3 1/2 cups Bona Furtuna Ancient Grain Pizza Flour
▢ 1 1/2 cups warm water
▢ 1 tsp active dry yeast
▢ 1 tsp granulated sugar
▢ 1 tbsp fine sea salt
▢ 2 tbsp Extra Virgin Olive Oil
- Whisk the dry yeast, sugar, and warm water together in a large bowl and leave to activate the yeast for about 5 minutes. When the yeast has dissolved and foamed to the surface, add the flour and mix together with a wooden spoon or spatula until it comes together. Don't overwork. Cover tightly with plastic wrap and leave for 30 minutes in a warm (but not hot) spot.
Turn out the dough onto a lightly floured surface and knead 1 tbsp fine sea salt into the dough until the dough reaches a smooth elastic consistency. Clean out the bowl, oil the inside with 1 tbsp olive oil, and place the dough back into the bowl, turning it over to coat the dough in oil. Cover the bowl with plastic wrap and refrigerate for 12-24 hours.
4 hours before you’re ready to make your pizza, turn out the dough onto a floured surface and divide it into four equal pieces. Working piece by piece, fold the dough in on itself until the dough is smooth and round. Place the seam side down and cover the dough for 3-4 hours.
Preheat your oven to 500°F. Place a piece of parchment on the backside of a metal sheet pan. On a well-floured surface stretch out the dough with your hands to achieve a perfect rustic crust. Brush the dough with olive oil, and spread your favorite toppings over top. Bake for 7-10 minutes until the crust is browned and cooked through.
Be the first to comment