Whole wheat pizza dough

Posted on: May 10, 2013

Have you ever considered preparing a whole wheat pizza dough? Not only does this have a super flavorful taste, it is also beneficial for your health. Whole wheat is nutritionally superior to refined flour. Much richer in protein, minerals, vitamins and antioxidants and lowers the incidence of obesity and a lot of diseases like cancer, diabetes and heart diseases.

Ingredients for the whole wheat pizza dough:

1 tablespoon granulated sugar or local honey
300 ml warm water* (43°C), use a little to dissolve the salt
1 package of fresh yeast
150 gram all-purpose flour*
250 grams whole wheat flour*
1 teaspoon of fine sea salt
6 cl olive oil

Steps to prepare the whole wheat pizza dough:

Dissolve honey in warm water and add yeast.
In a separate bowl, combine flours.
Allow to rest until the yeast foams slightly (approx. 5 minutes).
Combine all of the flour in a bowl.
Pour the yeast mixture and oil.
Knead the mixture, after about 2 minutes add the salt (dissolved in warm water) gradually adding enough of the remaining flour mixture so that the dough is no longer sticky.
Continue kneading until the dough is smooth and elastic (another 4 – 6 minutes with the dough mixer).
Shape the dough into a ball and put in a large slightly oiled bowl, turning the dough to coat it with the oil.
Allow to rise until doubled in size (45 minutes to 1 hour at room temperature).
Punch down the dough and divide into 2 pieces. This will make two 30 cm pizzas.
Shape each portion into a 30 cm circle either by hand or with a rolling pin, stretching out as necessary to achieve a nice and thin dough.
For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
Spread sauce over crust and top with cheese and desired toppings.
Allow to rest in a warm location for 15 minutes.
Bake in a 220°C degree oven until crust is golden, about 20 minutes.
You will be amazed on the difference of the whole wheat pizza dough versus the traditional recipe.

*the water and flour ratio may change due to several considerations, such as storage temperature, humidity, age of flour. Just adjust a little at the time and you will enjoy your whole wheat pizza dough with your family and friends.

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