Healthier Pizza Dough
Apart from laziness, and lack of ingredients, nothing should stop you from making your own pizza. This recipe, taken from the excellent Bosh! Healthy Vegan book offers a healthier alternative than a classic dough recipe as it uses a 50/50 mix of white and wholemeal flour. The white flour gives you the texture and flavour of a classic pizza base, but the wholemeal flour makes it higher in fibre with a lower GI index.
4 servings (2 large pizza bases)
- 250g strong white bread flour, plus extra for dusting
- 250g wholemeal flour
- 1tsp fine salt
- 325ml lukewarm water
- 3.5g fast-action dried yeast
- 1 tbsp caster sugar
- vegetable oil or olive oil for greasing
- Combine the flours and salt in a bowl. Make a well in the centre of the mixture.
- Put the lukewarm water, yeast and sugar in a jug., mix well and leave to stand for about 5 minutes, until it’s frothing, then pour into the well in the dry flour mixture. Stir with a fork, in a circular movement, to bring the flour in from the inner edge of the well and mix it into the water. Continue to mix, bringing in all the flour until the dough comes together. If there are still parts of the flour not combining add a little splash of water to help the dough come together.
- Tip the dough out on a clean, flour-dusted surface. Knead it by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes until you have a springy dough.
- Lightly grease a bowl with oil. Place the dough in the bowl, cover with oiled cling film and leave in a warm place to rise for about 1 hour, or until it doubles in size. I find the airing cupboard a good place. This is the first prove and your dough is now ready to make into a delicious pizza.