Organic Wholegrain Pizza Flour
Organic Wholegrain Pizza Flour makes a hearty pizza base with the perfect balance of a soft crumb and a crispy crust.
Zelected’s Organic Wholegrain Pizza Flour is rich in fibre and important nutrients, so you can enjoy your pizza with a clear conscience.
Why choose wholegrain pizza flour?
Wholegrain pizza flour is an interesting alternative to traditional refined pizza flour, as it’s made from whole grains, including the kernel, bran and germ. Unlike processed flour, where the outer parts of the grain are removed, wholegrain flour retains these components, adding both structure and flavour to the dough. Many prefer wholegrain pizza flour for the more rustic texture and deeper flavour profile it delivers.
One of the differences between wholegrain pizza flour and regular flour is the fibre content. Wholegrain flour has a higher share of dietary fibre, which can affect both the dough and the finished pizza by giving a fuller crumb and a more robust texture. In addition, wholegrain pizza flour naturally contains more components that add depth of flavour, including vitamins, minerals and antioxidants preserved in the whole grains.
Pizza flour isn’t just pizza flour
Zelected’s Organic Wholegrain Pizza Flour is developed to achieve the right balance between a soft, delicious crumb and a crispy crust. This flour is carefully selected for its ability to give your pizza the authentic, rustic flavour many love. The flour’s strength, measured in W value, is important for the final result. Zelected’s wholegrain pizza flour has a W value of 230–250, making it ideal for absorbing 65–75% of its own weight in water. This helps create a dough that’s elastic and easy to work with, while delivering a perfectly baked pizza.
How to make the perfect pizza base
To get a pizza base with lots of flavour and the right structure, it’s important to give the dough time to mature. We recommend letting the dough rest for 18–24 hours for the best flavour development and a dough that’s easy to work with. If you’re short on time, you can also make a good dough in 2–3 hours. The most important thing is to find the method that suits your needs best—and enjoy the process of creating the perfect homemade pizza.
See how to make the dough for the perfect wholegrain pizza base
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| Energy | 1396 kJ / 330 kcal |
|---|---|
| Fat | 1.9 g |
| Of which saturated fatty acids | 0.4 g |
| Carbohydrates | 62 g |
| Of which sugars | 2.1 g |
| Protein | 12 g |
| Salt | 0.01 g |
