Tasty and useful yeast dough for pizza from whole wheat flour (on dry yeast).
Ingredients
Whole-grain flour – about 200 g
Flour in / with – 50 g
Water (or milk) – 150 ml
Olive oil – 1 tbsp.
Dry active yeast – 1 tsp.
Sugar – 1 tsp.
Salt – 1 pinch
Cooking process
Whole-grain flour is more useful than refined flour types and is great for making pizza dough. The ratio of flour of the highest grade and whole grains can be equal to or some kind of flour more, but some less. I prefer, when the whole-grain is bigger … I can even not add any flour, except whole-wheat flour.
Wholemeal flour of different manufacturers differs in properties, as however, and any flour, even the highest grade, so the amount of liquid can vary. Do not rush to add more and more flour, if the dough seems soft, it is better to even mix it.
Prepare the ingredients in the list:
Mix and stir water, olive oil, salt and sugar.
Add flour and dry active / quick-acting yeast.
Stir the mass.
Then put out the soft elastic dough, place it in a bowl, cover it with a towel and leave to rise in a warm place. And if you have a multivark with a “yogurt” mode or setting a temperature of 30-40 degrees, then you can put the dough in the bowl of the multivark on the rise.
The dough should be crushed 1-2 times during the lifting time. If the dough will not be used immediately, then store it in the refrigerator, but keep in mind that it will continue to rise in the refrigerator!
The dough for pizza from whole wheat flour is ready. Choose a filling for pizza – topping to your liking, any fit!
Bon Appetit!
Pizza dough made from whole wheat flour
Tasty and useful yeast dough for pizza from whole wheat flour (on dry yeast).
Ingredients
Whole-grain flour – about 200 g
Flour in / with – 50 g
Water (or milk) – 150 ml
Olive oil – 1 tbsp.
Dry active yeast – 1 tsp.
Sugar – 1 tsp.
Salt – 1 pinch
Cooking process
Whole-grain flour is more useful than refined flour types and is great for making pizza dough. The ratio of flour of the highest grade and whole grains can be equal to or some kind of flour more, but some less. I prefer, when the whole-grain is bigger … I can even not add any flour, except whole-wheat flour.
Wholemeal flour of different manufacturers differs in properties, as however, and any flour, even the highest grade, so the amount of liquid can vary. Do not rush to add more and more flour, if the dough seems soft, it is better to even mix it.
Prepare the ingredients in the list:
Mix and stir water, olive oil, salt and sugar.
Add flour and dry active / quick-acting yeast.
Stir the mass.
Then put out the soft elastic dough, place it in a bowl, cover it with a towel and leave to rise in a warm place. And if you have a multivark with a “yogurt” mode or setting a temperature of 30-40 degrees, then you can put the dough in the bowl of the multivark on the rise.
The dough should be crushed 1-2 times during the lifting time. If the dough will not be used immediately, then store it in the refrigerator, but keep in mind that it will continue to rise in the refrigerator!
The dough for pizza from whole wheat flour is ready. Choose a filling for pizza – topping to your liking, any fit!
Bon Appetit!