Wholemeal pizza base

2h 30m


500 g of Gallo Wholemeal Flour

350 ml of warm water

60 ml of olive oil

10 g of salt

5 g of dried yeast (or 15 g of fresh yeast)

1 jar of Homemade Recipe Tomato Sauce

300 g of grated mozzarella | 100 g of Emmental cheese

100 g of ham

1 spring onion

2 slices of canned pineapple



Step 1

To prepare the dough, dissolve the yeast in water. Stir the flour and salt in a large bowl and make a whole in the centre.

Step 2

Add the water in the centre and mix with a spoon. Add oil and knead until you get an elastic dough that doesn’t break when stretched.

Step 3

Cover well and let sit for 1 hour at room temperature or overnight in the fridge. Divide the dough in four to make four pizzas. If you don’t use all the portions, you can freeze them wrapped in plastic greased with a bit of oil.

Step 4

Stretch every portion of dough and bake for 2 minutes at 250ºC on the lower part of the oven to precook the base.

Step 5

Spread the tomato sauce, add the grated mozzarella and your favourite ingredients. Bake for a few more minutes, until golden. Ready to enjoy! ​

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