60% wholemeal Margherita pizza

Method

1. 01

   Choose a dough machine

   Use either the Thermomix option or the Bread Maker option below, then continue with the rise. For four pizzas, split the dough ingredients into two equal machine loads. Each load uses 180 g strong wholemeal flour, 120 g strong white flour, 210 ml water, 8 g salt and 2 g yeast. Reserve a little of the measured white flour for dusting.

2. 02

   Option 1 · Thermomix

   Fit the mixing blade. Add the water and yeast for one batch, fit the bowl lid and measuring cup and mix 20 seconds / speed 2, temperature off, normal blade direction. Add both flours and salt, refit the lid and cup and select Dough mode for 2 minutes, without heat; the mode controls blade movement. Stop before opening. Transfer to a covered bowl for rising. Repeat for a second batch if needed.

3. 03

   Option 2 · Bread Maker

   Fit the kneading paddle in the bread pan. Add one batch of water, then both flours and salt; place the yeast on top of the flour. Lock the pan into the machine, close the lid and select programme 13, KNEAD, for 8 minutes. Press START. This programme kneads without rising or baking; weight and crust controls are inactive. When it finishes, stop the machine and transfer the dough to a covered bowl. Repeat for a second batch if needed.

4. 04

   Let the dough rise

   After either machine option, leave the covered dough at room temperature until doubled, roughly 2–3 hours. Divide into 2 equal balls and rest, covered, for about one more hour, until easy to stretch. Proofing depends on room temperature and yeast activity. The wholemeal dough may feel tacky and stretch less readily. If it resists, keep it covered and rest for another 10–15 minutes before trying again; add this to the ready-in time.

5. 05

   Prepare the oven

   With the stone fitted, close the Ooni door and set 450°C. Allow about 20 minutes to preheat and wait until ready. Leave the automatic heat balance unchanged. Preheat during the final dough rest. Crush the tomatoes and drain the mozzarella well. Stretch one dough ball on a lightly floured surface, using some of the measured flour for dusting.

6. 06

   Bake one at a time

   Divide the tomatoes and mozzarella evenly across 2 pizzas. Launch one pizza with a peel and close the door. Keep watching; check from 60 seconds and turn if one side colours faster. About 90–120 seconds at 450°C is a starting estimate: remove when the base and crust are cooked. Let the oven regain temperature before launching the next pizza.