Whole Wheat Pizza Dough
This Whole Wheat Pizza Dough is soft, chewy and crispy and it makes the perfect base for all your favourite pizza toppings.
Servings: 2 pizza bases
Calories: 223kcal
Ingredients
- 185 ml Warm water
- 0.5 teaspoon Dried yeast
- 0.5 teaspoon Sugar
- 0.5 tablespoon Olive oil (extra virgin is best for flavour)
- 0.5 tablespoon Honey
- 200 g Whole wheat flour
- 1 pinch Sea salt
Instructions
- In a jug, mix 185 ml Warm water, 0.5 teaspoon Sugar and 0.5 teaspoon Dried yeast and let it rest for 5 minutes.
- Add 0.5 tablespoon Olive oil, 0.5 tablespoon Honey and 1 pinch Sea salt. Whisk well.
- Put 200 g Whole wheat flour into a large mixing bowl and make a well in the middle.
- Gradually pour the wet mixture into the middle of the well, pulling the flour into the centre with a fork. Continue until the liquid is all in with the flour. Mix well until you have a dough ball.
- Transfer the dough onto a floured surface and knead for 5 minutes.
- Place the dough ball in a lightly oiled bowl. Turn the dough so that it is coated thinly with oil.
- Cover with a damp cloth or plastic wrap and leave in a warm place for around an hour so it can rise (it should double in size).
- Remove the dough and knead again for 5 minutes. Divide the dough into 2 pieces, and either freeze or use immediately.
Notes
- If the yeast doesn't dissolve, your yeast is expired. Start again with active yeast.
- Make sure the water is warm (45°C/115°F max). If it is too hot, it will render the yeast unusable.
- Add a tablespoon of honey to the dough mixture for a really lovely flavour.
- To get a really crispy cooked pizza base, use a ceramic pizza stone.
Nutrition
Serving: 0.5pizza base only | Calories: 223kcal | Carbohydrates: 46g | Protein: 8.5g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 235mg | Fiber: 7g | Sugar: 1g | Calcium: 22mg | Iron: 2.5mg
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