Wholemeal Pizza Dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
100g plain flour100g wholemeal flour1/2 tsp salt2 tsp rice bran oil2 tsp active dry yeast1/2-3/4 cup lukewarm water
Combine all ingredients, adding water as required for consistency.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 377.3
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 608.9 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 4.5 g
- Protein: 11.0 g
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