Wholemeal Pizza DoughSubmitted by: PHRASER
IntroductionMy adaptation of Stephanie Alexander's recipe - but a half quantity (enough for one pizza) My adaptation of Stephanie Alexander's recipe - but a half quantity (enough for one pizza)
100g plain flour
100g wholemeal flour
1/2 tsp salt
2 tsp rice bran oil
2 tsp active dry yeast
1/2-3/4 cup lukewarm water
Add herbs or garlic to the dough if desired. Oregano or rosemary would be nice - you can then bake with a simple topping of olive oil for a nice bread starter.
This nutrtion information is for the untopped dough.
Knead well for 10-15 minutes, until dough is smooth and elastic (or use a dough hook on a stand mixer for 8 minutes).
Put in an oiled bowl and allow to rise, covered, in a warm draught-free place until doubled in size (about 1 and a half hours).
Knock back and allow to rise an additional 30-45 minutes.
Remove from bowl, stretch to shape (about 26cm diameter round pizza, or to your preference) and allow to rest for 5 mintues.
Apply toppings as desired.
Bake topped crust at 220 degrees celcius on a preheated pizza stone for 15 minutes (or 15 minutes on an oiled pan then 5 minutes just on the oven rack to let the base crisp).
Serving Size: Makes one 26cm pizza, serving size is half a pizza
Number of Servings: 2
Recipe submitted by SparkPeople user PHRASER.