A healthier version of the pizza dough that uses a combination of whole wheat flour and plain flour, more whole wheat than flour.
Ingredients:
2 tsp sugar
1 ¼ cups warm water
1 tbsp active dry yeast
1 cup flour
2 cups whole wheat flour
1 teaspoon salt
1 tbsp olive oil
Method:
- Mix together the yeast, water and sugar in a clean and dry bowl. If you are using dried yeast, sprinkle over the water and sugar solution and mix till dissolved.
- Leave this bowl in a warm place until a froth forms on the top. Then stir in the olive oil.
- Since whole wheat flour is less elastic than plain flour; you must add it in parts.
- Sift and combine 1 ½ cups of the whole wheat flour and 1 cup of plain flour and salt in a large bowl.
- Mix with the yeast mixture and knead well.
- The remaining whole wheat flour can be mixed when the dough is almost ready, to ensure that it is not sticky.
- Thereafter, continue kneading till it forms the same smooth, elastic dough.
- Wrap this dough in a greased plastic sheet and leave in a warm place for at least an hour. The dough should be fermented and swollen to at least twice its size in this duration.
- Take it out of its wrapping, and knock it with your knuckles, again in a kneading motion, to release any air bubbles.
- This new, softer, smoother dough is your basic pizza dough.
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