Whole wheat Italian Pizza recipe by Enzo Coccia

Enzo Coccia explains to us how to make pizza with wholemeal flour. He starts off by answering basic questions, such as 'What is wholemeal flour?', then he moves on to illustrating the ingredients and explaining how to combine wholemeal flour with superfine flour and how to keep the dough light and soft. Enzo Coccia leads us towards a new kind of pizza-making without setting tradition aside: the topping includes cherry tomatoes and Battipaglia's buffalo-milk Mozzarella. This is a very interesting lesson of both cuisine and history!
For the dough
1 and ½ l water
1 g yeast
750 mg flour (80% superfine flour + 20 % wholemeal flour)

[@ketvok]

Thank you for not burning the dough.

[@NA-su3jk]

Did this dough not need any time to sit ... repeat folding?

[@AA-mc5il]

Wow chef!!

[@Philipos6]

Thank you for putting in the english subs

[@newfashionwear8579]

nice

[@TheB657]

The Italian seems to be very very close to Latin Romanum? Is this correct ?

[@loneplayerherosarena4539]

Where are the translations??

[@rkmugen]

I don't know if I'm asking this in the right place, but it seems a good place as any to try. Anyway, with respect to Neapolitan pizza dough, has there ever been any experiments done with "ultra-fine whole wheat flour" (where the individual granules of flour/farina measure 150 microns in size or less)? I know that using a full, 100% ratio of whole wheat (wholemeal) flour and not mixing it with either "00" or a comparably 'lighter' flour, the resulting baked good (be it pizza or even a loaf of any style of bread for that matter) would typically be very dense and not too pleasant to bite on. This is why I wonder if reducing the granule size of the flour would not only improve the final texture, but allow the dough to behave similar to the traditional "00" flour.... all by itself.

[@pizzaiolonapolitain4188]

The best flour is blue caputo and manitoba in order to have a good napolitana pizza

[@021liman]

you use only 20% whole wheat but you call it whole wheat dough ? is this corect or i missed something ?

[@ketvok]

I tried 100 % whole wheat pizza and it sucks in my experience. Better to use the amount that doesn't ruin the properties of the pizza dough too much, about 30 % max.

[@godschild5587]

This not 100% whole wheat, it's a lie