{"id":297,"date":"2020-06-04T14:43:26","date_gmt":"2020-06-04T12:43:26","guid":{"rendered":"https:\/\/www.miscasale.com\/?p=297"},"modified":"2026-10-14T15:22:01","modified_gmt":"2026-10-14T14:22:01","slug":"base-pizza","status":"publish","type":"post","link":"https:\/\/www.miscasale.com\/en\/base-pizza\/","title":{"rendered":"Semi-wholemeal pizza base (video)"},"content":{"rendered":"<p><em><strong>Video recipe<\/strong><\/em><\/p><p><\/p><p><em><strong>Semi-wholemeal pizza base recipe <\/strong><\/em><br>I used a 40 x 30 cm baking tray for this recipe, which gave a base around 1 cm thick.<\/p><ul><li>500 g <a href=\"https:\/\/www.miscasale.com\/en\/negozio\/sfarinato-semi-integrale-di-grano-tenero\/\">semi-wholemeal soft wheat flour<\/a><\/li><li>250 ml lukewarm water, with a level teaspoon of salt dissolved in it<\/li><li>a tablespoon of olive oil<\/li><li>half a cube of fresh baker\u2019s yeast (around 15 g)<\/li><\/ul><p>Put the flour in a stand mixer (or on the work surface if kneading by hand), then add all the other ingredients, breaking up the yeast first. If using a mixer, fit the dough hook.<\/p><p>Knead until the dough is elastic, smooth and well combined.<\/p><p><em>Our flour makes a less elastic dough, so doughs made without eggs may be difficult to roll out with a rolling pin. We recommend gently pressing the dough out with your fingertips.<br>For the same reason, I recommend putting the dough in the tray before proving.<\/em><\/p><p>Once the dough covers the whole tray, cover it and leave to prove for at least 2 hours.<br>After proving, add your choice of toppings. Bake in a hot oven for 15 minutes, although the time may vary depending on the oven and toppings.<\/p><p>Before baking:<\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-301\" src=\"https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/06\/pizza01.png\" alt=\"Preparation: Semi-wholemeal pizza base (video)\" width=\"550\" height=\"384\" srcset=\"https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/06\/pizza01.png 600w, https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/06\/pizza01-300x210.png 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/p><p>After baking:<\/p><p><\/p>\n\n\n\n<div class=\"ms-external-media\"><p><strong>Semi-wholemeal pizza base<\/strong><\/p><p>The video opens on YouTube, where that service\u2019s preferences and privacy notice apply.<\/p><a class=\"button\" href=\"https:\/\/www.youtube.com\/watch?v=lfp9jdmiwQI\" target=\"_blank\" rel=\"noopener noreferrer\">Watch the video on YouTube <span class=\"screen-reader-text\">(new tab)<\/span><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Video recipe. Semi-wholemeal pizza base recipe. I used a 40 x 30 cm baking tray, which gave a base around 1 cm thick. 500 g semi-wholemeal soft wheat flour; 250 ml lukewarm water, with a level teaspoon of salt dissolved in it; a tablespoon of olive oil; half a cube \u2026 <a title=\"Semi-wholemeal pizza base (video)\" class=\"read-more\" href=\"https:\/\/www.miscasale.com\/en\/base-pizza\/\" aria-label=\"Read more about Base per Pizza semi-integrale (video)\">Read more<\/a><\/p>","protected":false},"author":3,"featured_media":303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,24],"tags":[],"class_list":["post-297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sfarinato","category-ricette"],"_links":{"self":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":10,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"predecessor-version":[{"id":2211,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/297\/revisions\/2211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}