{"id":96,"date":"2007-08-06T00:00:00","date_gmt":"2007-08-06T04:00:00","guid":{"rendered":"https:\/\/www.billybeck.com\/\/wordpress\/chef-chris\/whole-wheat-pizza-dough"},"modified":"2017-09-18T16:24:51","modified_gmt":"2017-09-18T20:24:51","slug":"pate-a-pizza-au-ble-entier","status":"publish","type":"post","link":"https:\/\/billybeck.com\/fr\/healthy-recipes\/whole-wheat-pizza-dough","title":{"rendered":"P\u00e2te \u00e0 pizza au bl\u00e9 entier"},"content":{"rendered":"

Portions : <\/strong>11<\/p>\n

Note du chef :\u00a0<\/strong>Lorsque vous r\u00e9alisez cette recette, vous pouvez congeler la p\u00e2te que vous n'utilisez pas. C'est tr\u00e8s pratique car vous pouvez pr\u00e9parer une grande quantit\u00e9 de p\u00e2te \u00e0 l'avance, la congeler et l'utiliser d\u00e8s que vous en avez besoin. Il suffit de sortir la p\u00e2te et de la laisser d\u00e9congeler sur le comptoir. Par ailleurs, il est impossible d'\u00e9viter d'utiliser une cuill\u00e8re \u00e0 caf\u00e9 de sucre dans cette recette. Le sucre est n\u00e9cessaire pour nourrir la levure, qui transforme le sucre en gaz. En outre, vous divisez une cuill\u00e8re \u00e0 caf\u00e9 de sucre sur onze portions, ce qui revient \u00e0 moins d'un tiers de gramme de sucre par portion.<\/p>\n

Ingr\u00e9dients<\/strong><\/h3>\n
    \n
  • 3 tasses de farine de bl\u00e9 entier moulue sur pierre<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche sans mati\u00e8re grasse<\/li>\n
  • 1 \u00bd cuill\u00e8re \u00e0 caf\u00e9 de sel casher<\/li>\n
  • 1 tasse d'eau ti\u00e8de<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li>\n
  • 2 cuill\u00e8res \u00e0 caf\u00e9 de levure s\u00e8che<\/li>\n<\/ul>\n

    Composition nutritionnelle : (par portion)<\/strong><\/h3>\n
      \n
    • Prot\u00e9ines :<\/strong> 0.5g<\/li>\n
    • Glucides :<\/strong> 29.0g<\/li>\n
    • Fibre :<\/strong> 4.0g<\/li>\n
    • La graisse :<\/strong> 0.6g<\/li>\n
    • Calories<\/strong> 123<\/li>\n<\/ul>\n

      M\u00e9thode de pr\u00e9paration :<\/strong><\/h3>\n
        \n
      1. Mettez une tasse d'eau ti\u00e8de dans un bol (si l'eau est trop chaude, la levure mourra et si elle est trop froide, elle n'activera pas la levure) et ajoutez le sucre et la levure. Remuez et laissez reposer jusqu'\u00e0 ce que des bulles se forment.<\/li>\n
      2. M\u00e9langer le m\u00e9lange eau\/levure et le reste des ingr\u00e9dients dans un saladier. M\u00e9langer avec un crochet \u00e0 p\u00e2te dans une cuisine (si vous n'avez pas de cuisine, m\u00e9langez \u00e0 la main).<\/li>\n
      3. Lorsque les ingr\u00e9dients sont r\u00e9unis, placer la p\u00e2te sur le comptoir et la p\u00e9trir \u00e0 la main jusqu'\u00e0 ce qu'elle soit lisse et bien combin\u00e9e. Placez la p\u00e2te dans un bol et couvrez-la d'un film plastique ou d'un torchon l\u00e9g\u00e8rement humide. Placez le bol dans un endroit chaud et laissez-le lever pendant 30 \u00e0 40 minutes.<\/li>\n
      4. Peser la p\u00e2te apr\u00e8s qu'elle a lev\u00e9. Prenez le poids total de la p\u00e2te et divisez-le par onze. C'est le poids que doit peser chaque boule de p\u00e2te. Ensuite, pesez onze morceaux de p\u00e2te \u00e9gaux correspondant \u00e0 ce poids. \u00c0 ce stade, les p\u00e2tons que vous n'utiliserez pas sont emball\u00e9s individuellement dans du film plastique, plac\u00e9s dans un sac \u00e0 fermeture \u00e9clair et congel\u00e9s. Vous pouvez les sortir et les d\u00e9congeler \u00e0 tout moment.<\/li>\n
      5. Rouler chaque morceau de p\u00e2te restante en petites boules et les placer sur une plaque \u00e0 p\u00e2tisserie. Couvrez-les sans les serrer avec un film plastique et placez-les dans un endroit chaud pour qu'elles l\u00e8vent pendant 20 \u00e0 30 minutes. Apr\u00e8s une deuxi\u00e8me lev\u00e9e, elles sont pr\u00eates \u00e0 \u00eatre utilis\u00e9es.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

        Si vous avez l'intention de manger de la pizza, vous devez minimiser les d\u00e9g\u00e2ts en faisant le meilleur choix.
        \nEn voici une qui pose les bases.<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-healthy-recipes"],"yoast_head":"\nWhole Wheat Pizza Dough - Billy Beck<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.billybeck.com\/healthy-recipes\/whole-wheat-pizza-dough\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Wheat Pizza Dough - Billy Beck\" \/>\n<meta property=\"og:description\" content=\"If you are going to eat pizza you need to minimize damage by making the better choice. 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