Wholemeal pizza dough
Votes: 3
Time: 2 hours 50 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 290, total fat 5 G., saturated fats G., proteins 10 G., carbohydrates 50 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 290, total fat 5 G., saturated fats G., proteins 10 G., carbohydrates 50 G., fiber G., cholesterol mg, sodium mg, sugar G.
We prefer to use white whole-wheat flour. It's not only lighter in color but also milder in flavor than its regular whole-wheat cousin (made from red wheat), which is denser and coarser. Nutritionally, both flours are virtually identical: our pizza has 9 grams of fiber per serving.
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:
- 3/4 cup plus 2 tbsp warm water (38-43°C)
- 1 tsp. honey or agave syrup
- 1 teaspoon active dry yeast
- 2 cups white whole wheat flour, plus a little extra for working with the dough
- Salt
- 1 tbsp. l. olive oil
We recommend
Recipes with similar ingredients: whole grain flour, yeast dough, Agave nectar, honey
Cooking the dish according to the recipe:
- In a measuring cup or small bowl, combine warm water, honey, and yeast. Let stand until a thin layer of foam forms on top, 3-5 minutes. (If this doesn't happen, discard the mixture and try again with fresh yeast.)
- In a medium bowl, combine flour and 1/2 teaspoon salt. Add the foamed yeast and olive oil. Mix with a stiff silicone spatula.
Form the dough into a uniform ball in the center of the bowl. Gather any loose pieces from the edges of the bowl. The dough will be very sticky at this point. Cover the bowl tightly with plastic wrap and let it rise in a warm place for about 2 hours, until the dough has doubled in size. Yield: 450g. - Sprinkle a baking sheet with a little flour. Sprinkle a dry, clean work surface with more flour. Turn the dough out onto the floured surface and knead for a couple of minutes.
The dough should be floured enough so that it's not sticky but still feels moist when pressed. Form the dough into 1, 2, or 4 balls to make large, medium, or small pizzas, respectively. Place the dough balls on the prepared baking sheet.
Cover loosely with plastic wrap or a kitchen towel and let rise for 30 minutes. Then, shape and cook the dough to your liking, or wrap tightly and freeze for up to 1 month. Defrost the dough at room temperature, shape, and cook to your liking.
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