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Pizza di Grano Arso made with burnt grain flour and Italian cheeses
Authentic Puglian pizza featuring a unique dark crust and fresh toppings

Pizza di Grano Arso

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The story of 'Grano Arso' (burnt wheat) speaks to the ingenuity of Puglian peasants: after the harvest, they would gather the scorched grains left over from stubble burning and grind them into flour. Today, this flour is a delicacy: it lends a nutty, smoky, coffee-like aroma to the dough. Since its gluten content is low, it is always mixed with white flour.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 1 hr 38 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Southern Italian (Puglia)

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the two types of flour together. Crumble the yeast into the tepid water, then pour it into the flour along with the oil. Start kneading.

Tip: The gluten structure in the toasted flour is damaged, which is why white flour is needed for the dough to come together (gluten network).
2 ✓

When it has come together, add the salt and knead for 10-15 minutes until elastic and smooth. Leave to prove for 1 hour.

Tip: Salt tightens the gluten, so only add it at the end.
3 ✓

Preheat the oven to 220-250°C. Roll the risen dough out to the size of the baking tray.

Tip: Flour the surface, as this dough can be a little stickier.
4 ✓

Spread with tomato sauce and scatter with cheese. Bake in the hot oven for approx. 15-18 minutes.

Tip: Due to the dark flour, it is harder to see when it is baked; watch for the cheese melting and the crispness of the edges.
5 ✓

Serve with fresh basil.

Tip: The aromatic herb goes well with the smoky taste of the dough.

Recipe FAQ

Where can I get Grano Arso flour?
In specialist Italian delis. If unavailable, toast some wholemeal flour in a dry frying pan until dark brown (be careful not to burn it completely!), and mix it with white flour.

Ingredients

  • 150 g Grano Arso flour (or toasted wholemeal flour)
  • 350 g White pizza flour (Type '00' or strong white bread flour)
  • 300 ml Tepid water
  • 2 tbsp Olive oil
  • 15 g Fresh yeast
  • 10 g Salt
  • 200 ml Tomato sauce
  • 200 g Mozzarella cheese
  • 1 bunch Fresh basil