When hub told son about our dinner, he immediately reserved 4 slices. A rather conservative number I should say.
This is the first time I am using wholemeal flour for pizza. I think I need to come up with more wholemeal recipes soon if not, I will have to throw away my bag of wholemeal again.
I am almost there making round pizza. The texture for this dough is crispy. The wholemeal gives it a nice bite. Overall, a rather easy dough to manage.
This recipe belongs to the pile of cut and saved. As I can't recall where I took this from, I can't give due credit. Sorry.
Makes two 9" Pizzas
What you need:
190g plain flour
60 Bread flour
50 Wholemeal flour
6g Instant yeast
4g Sea salt
5g Fine sugar
20g Olive oil
For topping: (whatever to your fancy)
Knead all the ingredients together in a mixer till a smooth and developed dough is formed.
Round the dough, cover and allow it to proof for about 1 hour before punching the dough down and stretching it to fit into a 9" pizza pan.
Spread pizza sauce and top with your favourite toppings.
Proof for another 15mins before baking in a preheated oven at 200C for about 15mins or until cooked.
Joining in the Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey of Little Accidents in the Kitchen.