Wholemeal Pizza Dough. Think of pizza as the best solution for eating leftovers: throw everything in your fridge atop a pizza base, bake and voila! Leftovers will never be the same. If you don't believe me, make this pizza dough and add your leftover pasta bolognese.
You can freeze the dough by simply wrapping the dough ball in plastic wrap, then wax paper and storing in a large freezer bag. This is quite possibly the best pizza dough recipe I've ever seen! So easy and great for our fmaily of pizza lovers. You can have Wholemeal Pizza Dough using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Wholemeal Pizza Dough
- Prepare 1 kg of wholemeal flour.
- Prepare 700 ml of water.
- You need 50 grams of fresh yeast.
- It’s 1 1/2 tbsp of sugar.
- It’s 2 tsp of salt.
- Prepare 1 tbsp of olive oil.
I even tried freezing the individual pizza shells between layers of parchment paper WITHOUT freezing them seperately first, and it worked just fine.be careful when unpeeling the paper from the frozen shells, but this does save one more step for you busy cooks! Recipe adapted from The Fauxmartha's no-rise pizza crust and Cook's Country's quick grilled pizza dough. *Tomato note: Please use tomatoes that come in a BPA-free can (Muir Glen) or tetra pack (San Marzano). BPA is bad stuff. **Toppings shown here: You'll need one medium bell pepper per pizza (I used ½ red and ½ orange). Slice the pepper into long, then strips.
Wholemeal Pizza Dough step by step
- Dissolve yeast in the water.
- Mix the flour with the rest of the ingredients.
- Add the water with the yeast.
- Knead during 5 minutes.
- Let the dough rest during 30 minutes.
- Separate the dough in buns and extend them into oiled pan.
- Bake the pizza 6 minutes in a 220°C preheated oven.
- Freeze the pizzas or put the topping you like and bake them 8 minutes more.
- Enjoy!.
Alternatively, for a thin and crispy pizza, you can top it and bake it straight away after you have rolled it out. For pizza topping ideas see Clean Eating Wholemeal Pizza. This recipe gives a soft textured pizza base crust and one which is crisp from outside after getting baked. More time means more flavor and a more extensible dough. To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste.
