Whole grain pizza dough
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 4 pizzas (18 cm diameter)
Complexity: easily
Quantity: 4 pizzas (18 cm diameter)
Nutritional value per serving:
Calories 108, total fat 1 G., saturated fats G., proteins 3 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 108, total fat 1 G., saturated fats G., proteins 3 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
For a healthier option, use whole grain flour as a base, add a splash of honey and a little olive oil and water to form the dough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pizza base
- 1 packet of dry yeast
- 1 and 1/4 cups warm water
- 1.5 cups whole grain flour
- 2 cups premium wheat flour
- 1 tbsp. l. olive oil
- 1 tbsp. honey
- 1/2 tsp salt
Pizza topping options
- Grated mozzarella cheese
- Grated Parmesan cheese
- Ricotta cheese
- Sliced tomatoes
- Onion sliced into rings
- Sliced mushrooms (chanterelles)
- Roasted red bell peppers (peel, seed and chop)
- Sliced pitted Kalamata olives
- Thinly sliced leeks (wash well and remove outer leaves)
- Broccoli florets
- Spinach leaves
We recommend
Recipes with similar ingredients: whole grain flour, premium flour, honey, yeast dough
Cooking the dish according to the recipe:
- Dissolve the yeast in a measuring cup with warm water.
Place whole wheat flour, wheat flour, yeast, olive oil mixed with honey and salt in a food processor.
Pulse all ingredients together. Turn on the food processor and pulse until the dough begins to form a ball. Transfer the dough to a large, greased bowl.
Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes, or until the dough has doubled in size. - Punch down the dough, transfer it to a floured board, and knead it lightly. Divide the dough into 4 equal pieces and roll each into a ball.
Cover the dough balls and refrigerate for at least 2 hours or overnight. Bring the dough to room temperature before shaping. - On a floured surface, roll out and stretch the dough into a circle 18-20 cm in diameter. Place each circle on a wooden pizza peel or in a pizza pan. Top with your favorite toppings.
Preheat oven to 230°C and bake each pizza for 7-8 minutes.
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