Whole-Grain Pizza Dough
A denser, nutty-flavored crust that’s satisfyingly filling. White flour keeps the dough elastic.
- Time
- 1 h 25 min
- Serving
- 567 kcal
- Ingredients
- ≈ $0.00
- Protein
- 17 g
Ingredients
- 1 Whole-wheat flour 70 g
- 2 Wheat flour 70 g
- 3 Dry yeast 2 g
- 4 Salt 2 g
- 5 Olive oil 8 ml
- 6 Honey 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dissolve the honey and yeast in 90 ml warm water, let sit for 5 minutes.
Add both flours, salt, and oil, then knead the dough for 7–8 minutes.
Cover and let rise in a warm spot for 1 hour, until doubled in size.
Preheat oven to 240 °C (465 °F) with a pizza stone or tray inside.
Stretch the dough into a crust, add toppings, and bake for 9–12 minutes until golden-edged.
Tips
- Why it works
- Dissolve the yeast in warm water, so hot liquid doesn't kill it. If the water is above 40 °C, the yeast won't activate.
- Substitutions
- Replace the olive oil with 8 g of sunflower oil, or the honey with 5 g of sugar, but the dough will be less soft.
- Common mistakes
- Dough not rising? Check the water temperature. If it's cold, the yeast won't work.
- Storing and reheating
- Keep in the fridge for 2 days, wrapped in cling film. Thaw at room temperature for 30 minutes before stretching.
- Serve with
- Serve with a light cucumber and vinegar salad or as a side to mushroom stew.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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