Pizza Dough
I grew up in my families’ Italian restaurants and pizza was always a menu pleaser. I absolutely love pizza, but then again who doesn’t? My favourite kind is a thin crispy base with minimal toppings – I’d choose a Margherta with olives any day.
My pizza dough recipes is as wholefoods based as possible. I prefer to use wholemeal flour. If it’s something you are not used to and want to move towards using wholemeal, mix your white flour and wholemeal to help with the transition. Eventually you’ll enjoy the taste of wholemeal.
There are so many topping options. And for vegans there are loads of cheeses out there to use as an alternative. I even love pizza without cheese. Ever tried hummus as a base rather than sauce and cheese?
Pizza Dough
Ingredients
- 3 1/2 cups Wholemeal plain flour white flour
- 2 cups Warm water
- dash Olive oil
- teaspoon Salt
Dried Yeast
Method
- Place the yeast and warm water in a bowl and let sit for 10 minutes.
- In a bowl add the flour and salt.
- Slowly add the water to the flour using your hands, slowly combine the flour and water to make the dough. You want the dough to be firm but elastic at the same time so add a bit more water if you feel it’s too dry. If the dough is a tad wet that’s okay, but you don’t want it to be sticky.
- Let the dough rest in a bowl to prove for at least an hour. The longer the better. Ideally 2 hours.
- Cut the dough into large palm size balls and then roll out with a rolling pin to form a round pizza. Top with favourite sauce and toppings.
- Bake in hot oven for about 15 – 20 minutes.
Frequently Asked Questions
Can I use white flour instead of wholemeal flour for this pizza dough recipe?
Yes, you can use white flour instead of wholemeal flour if you prefer a lighter pizza crust. You can also experiment by using a combination of white and wholemeal flour to find the balance that suits your taste.
How important is the resting time for the pizza dough?
Allowing the pizza dough to rest or prove is important because it helps develop the gluten in the dough, making it easier to work with and giving it a better texture. Resting for at least an hour, or ideally 2 hours, allows the dough to rise slightly and become more elastic.
Can I make the pizza dough in advance and store it for later use?
Absolutely! You can prepare the pizza dough in advance, wrap it in plastic wrap, and store it in the refrigerator for up to a day or in the freezer for several weeks. When you're ready to use it, simply let it come to room temperature before rolling it out.
What temperature should I preheat my oven to for baking the pizza?
Preheat your oven to a high temperature, typically around 475-500°F (245-260°C), for baking pizza. This high heat helps create a crispy crust and cooks the toppings evenly
Can I use a pizza stone for baking the pizza?
Yes, using a pizza stone is a great way to achieve a crispy crust. Preheat the stone in the oven along with your oven to get it very hot, then carefully slide the prepared pizza onto the hot stone using a pizza peel or a flat baking sheet. Bake as directed in your recipe.
What is the purpose of olive oil in the pizza dough recipe?
Olive oil in the pizza dough serves multiple purposes. It adds flavour to the dough, enhances its texture, and helps prevent it from sticking during preparation and baking. It also contributes to the overall richness of the dough.
Can I use toppings other than traditional tomato sauce and cheese?
Absolutely! Pizza is incredibly versatile, and you can get creative with your toppings. Some ideas include using hummus as a base, adding roasted vegetables, fresh greens, caramelized onions, or even fruit like figs or pears. The possibilities are endless, so feel free to customize your pizza to your liking.
