Pizzeria
Pizza with ancient grain dough in Pedara
Pizza is a simple and rich dish, but it can be enhanced with the right choices: at La Boscaiola restaurant in Pedara, in the province of Catania, the pizza chefs prepare it with an ancient grain dough, sourdough, and a 72-hour leavening process.
Baked in a wood-fired oven, a pizza made this way will be able to offer your palate a unique culinary experience, thanks to its lightness and high digestibility.
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Numerous dough varieties
In Sicily, pizza has its own tradition, starting from the dough, of which there are multiple variants.
The most traditional is the ancient grain dough, made up of 75% type 00 flour and the remaining 25% white semolina. Another type of dough often used in Sicilian pizzas is the one with Timilia flour, a variety of wheat typical of Sicily.
This results in a precious organic wholemeal flour, which you can only find on the island, giving the pizzas a very distinctive taste.
Hard wheat dough
In addition to the ancient grain dough and the one with Timilia flour, another type of dough often used in Sicilian tradition is made with wholemeal durum flour. The dough prepared in this way has a bold and rustic flavour, transforming every meal into a true explosion of taste.
Each of these doughs follows precise rules to become a soft, highly digestible, and fragrant pizza: the first is natural leavening with sourdough for 72 hours, to give the dough cohesion and lightness. And then, of course, the essential baking in a wood-fired oven, quick but effective.
