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Campi del Sole – Whole Grain & Multigrain Pizza with Zucchini

This pizza unites the nutty depth of whole grains and ancient grains with a bright, Mediterranean topping full of freshness. San Marzano tomatoes, mild Fior di Latte, and delicately grilled vegetables meld into a fragrant, sunny expression of true Neapolitan craftsmanship. Each bite brings fine roasted aromas, juicy lightness, and an elegant, natural sweetness.

Step-by-Step Instructions

1. Dough & Fermentation: Combine Tipo 0, whole wheat flour, and multigrain flour thoroughly. Dissolve the fresh yeast in about 620 g of the cold water, add the flour, and mix for 2 to 3 minutes until no dry spots remain. Allow the mixture to rest for 20 minutes. Then add the salt, incorporate it, and gradually add the remaining water until a smooth, slightly rustic, but elastic dough is formed. Knead for a total of about 12 to 15 minutes until the dough shows moderate gluten development, is smooth, and reaches a target dough temperature of about 22 to 24 °C.
2. Bulk Fermentation & Dividing (Shaping Balls): Let the dough rest covered at room temperature for 20 minutes. Then perform 1 gentle stretch and fold sequence, shape the dough into a tight block, and place it in a lightly oiled dough container. Refrigerate for 24 to 48 hours at 4 to 5 °C. Remove the dough 4 to 5 hours before baking, divide it into 4 pieces of approximately 382 g, and shape them into smooth, well-tensioned balls. Allow the balls to rest covered at 22 to 24 °C for final proofing until they are visibly relaxed, airy, and moldable.
3. Preparing Sauce & Toppings: Crush the San Marzano tomatoes by hand or briefly process them with a food mill without making them too fine. Season only with salt and torn basil leaves. Cut the Fior di Latte into strips and let drain well for at least 1 hour. Slice the grilled zucchini into elongated, not too thick pieces, cut the grilled peppers into wide strips, and drain the artichoke hearts well; if large, halve or quarter them. Keep all toppings dry and cool to prevent the pizza from becoming watery during baking.
4. Stretching / Shaping: Lightly dust the work surface with semolina flour. Gently release a ball of dough from the container and press it from the center outward with your fingertips to about 30 to 32 cm, leaving a 1 to 2 cm border untouched. Work the air specifically into the cornicione and avoid using a rolling pin. Top each pizza with about 90 to 100 g of sauce, then with Fior di Latte, and evenly distribute the zucchini, peppers, and artichoke hearts. Finally, drizzle a little olive oil on top.
5. Baking (Home Oven with Pizza Steel vs. Pizza Oven): Preheat a pizza steel or stone in the home oven for at least 45 to 60 minutes at maximum top/bottom heat, ideally at 280 to 300 °C. Bake the pizza initially for 5 to 6 minutes on the steel or stone, and switch to high top heat or grill function for the last 1 to 2 minutes, if possible, until the crust rises robustly and is beautifully mottled. In a pizza oven at 430 to 480 °C, the pizza bakes in about 90 to 120 seconds; regularly rotate to ensure the cornicione, bottom, and toppings cook evenly.
6. Finish & Serve: Immediately after baking, finish with a few drops of extra virgin olive oil and, if desired, add 1 to 2 small basil leaves. Serve the pizza immediately while the crust is still aromatic, the center juicy, and the vegetables glistening with flavor. This showcases the full harmony of robust grain character and Mediterranean freshness.