Healthier Part Whole Wheat Pizza Dough
My family favour white bread over brown and pizza is my kids favourite food (next to pasta) so in a bid to get us eating a little healthier I made our homemade pizza base using half whole wheat flour and the children didn’t even notice i.e. complain.
My husband on the other hand can totally tell the difference so next time I could be making both batches of white and part whole wheat pizza dough to satisfy everyone.
Part-Whole Wheat Pizza Dough
- 175 grams strong whole wheat bread flour
- 175 grams strong white bread flour
- 1 1/2 teaspoon fine sea salt
- 2 teaspoon fast-action dried yeast
- 1 teaspoon sugar
- 2 tablespoon olive oil
- hand-warm water
- Pizza dough: in the bowl of your stand mixer or a large bowl put flours, add salt and stir together with a knife. Add yeast and sugar, stir again. Make a well in center add olive oil and 200ml hand-warm water and stir to form a dough, add more water if needed (it’s better for the dough to be slightly wet rather than dry, you get a better rise). Knead for 7-8 minutes in a stand mixer or 15 minutes by hand. Leave dough to rest in a lightly oiled bowl at room temperature until doubled in size, about 1 hour.
- Knock-back i.e. knead the dough for a minute or two before dividing in 2, leave to rest for 10 minutes while you pre-heat the oven to highest setting (put your pizza pan in to warm up too) and then roll-out, shape and top crusts with your favourite pizza sauce (recipe can be found here) and your favourite toppings.
- Bake for 12-15 minutes