Saturday, 20 July 2013

Wholemeal Pizza Dough

250g wholemeal bread flour
1tsp salt
1 x 7g yeast sachets
1tsp sugar
2tsp olive oil
150ml lukewarm water

Sieve the flour on to work surface and make a well in the middle. Mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Gradually mix the together to form a dough. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out

Either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about one 14 inch pizza.

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