Whole Wheat Pizza Dough
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 185 ml Warm water
- 0.5 tsp Dried yeast
- 0.5 tsp Sugar
- 0.5 tablespoons Olive oil ((extra virgin is best for flavour))
- 0.5 tablespoons Honey
- 200 g Whole wheat flour
- 1 pinch Fine sea salt
Method
- In a jug, mix 185 ml Warm water, 0.5 tsp Sugar and 0.5 tsp Dried yeast and let it rest for 5 minutes.
- Add 0.5 tbsp Olive oil, 0.5 tbsp 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.