Classic Pizza with Italian type 1 whole-wheat flour integrated with poolish

Classic Pizza With Italian Type 1 Whole-wheat Flour Integrated With Poolish

This recipe has been kindly provided by Agugiaro & Figna and 5 Stagioni flour


Starter (Poolish):
500 g Italian type 1 whole-wheat flour
500 g water
2.5 g fresh brewer’s yeast

500 g Italian type 1 whole-wheat flour
100 g water
25 g salt
40 g extra virgin olive oil



Hand knead water, yeast and Italian whole-wheat flour in a bowl and leave at room temperature for 8 hours.


Put the poolish with the Italian whole-wheat flour, yeast and half the water in a dough mixer and mix. After 5 minutes add the salt and remaining water. Finish the mixing with the extra virgin olive oil. 

Mixing time: 10 minutes at mixing speed 1 and 2 minutes at mixing speed 2. 

First rise: for 24 hours at a controlled temperature (+4°C)

Dividing: form dough balls of 230 g in weight.

Proofing: 6/7 hours at room temperature until it doubles.

Bake: 320/330° C for about 3/4 minutes.

Suggested topping

1. Crispy endive

2. Mature goat’s cheese

3. Extra virgin olive oil flavoured with rosemary

4. Sichuan pepper

Pizzaiolo’s tip

Italian type 1 whole-wheat flour is rich in proteins, fibre, vitamins, mineral salts and fatty acids thanks to the presence of the wheat germ.  

Use it for a classic round pizza or any other recipe: the quality of the flour will make your dish unique!