Sometimes I wish I had grown up in Italy. Pizza, pasta all day long. But since we are here in Germany, I prefer to bring a piece of Italy to my home, that is a good alternative. And to celebrate this, I have for you the world's best wholemeal pizza dough with what I think is the best topping. The dough is made really easy and consists of a mixture of wholemeal wheat and type 550 wheat flour. Of course, you need a little preparation time so that it has enough time to rise. But once it is ready, it tastes heavenly yummy!
And this pizza looks just delicious as it is, doesn't it? Sure, you could top it with lots of (vegan) cheese to get as close as possible to the Italian original, but I personally don't miss the cheese at all. If I really feel like it, I can top the pizza with a little bit of vegan cheese, but basically I still find rocket the best topping.
After letting the dough rise for 60 minutes, it is divided into 4 parts and left to rest for another 30 minutes. After that it is really big and fluffy from the inside. This is how the dough should look when it is ready to bake:
When you roll out the dough to cover it afterwards, you should be very careful, because we don't want all the air in the dough to disappear again. So it is best to treat the dough very gently and roll it out carefully with the rolling pin.
Afterwards, you can choose your topping, which in my case always consists of tomato sauce, paprika, zucchini, mushrooms, onions and arugula (although the arugula is only added after the baking is finished).