Friday, May 17, 2013

Pizza Margherita using 100% wholewheat flour

I have a whole packet of wholewheat flour sitting in my fridge and besides using a bit for baking bread, I am looking for other ways to use this healthy flour.  As I surf in the internet, I came across this awesome pizza using 100% wheat flour! A bonus when I read the recipe and it's so easy peasy!
So here's the recipe which I adapted from The Comfort of really is so soft and delicious even though it's all wholewheat flour!

I highly recommend you to bake this pizza if you want something healthier:)

100% Wholewheat Pizza Dough
Adapted from the Comfort of Cooking

2 1/4 teaspoons (one 1/4 ounce package) active dry yeast

1 cup warm water

2 teaspoons sugar, divided

2 1/4 cups whole wheat flour, plus more for dusting

3/4 teaspoons salt

1 Tablespoon extra virgin olive oil


In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
I didn't do this part. I just mix all ingredients except olive oil, into the mixer. When the dough comes together then add the olive oil and continue kneading until a fairly smooth dough is achieved.

Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup) I have to use all the flour.

Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).

Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze for later use, or bake right away. I kept mine for 2 nights before I got the chance to bake this!

To bake, preheat oven to 475 degrees F/245 deg C. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.

For the sauce and toppings:

3 tomatoes boiled till soft and skinned
4 tablespoons tomato sauce
pinch of salt
1/2 tsp paprika
1 tsp of mixed dried herbs
a clove of garlic minced
one bay leaf
Mozzarella cheese, as much as you like
Some basil leaves

Put 2 tablespoons of olive oil into a pot and add garlic to fry till fragrant.  Add skinned tomatoes, tomato sauce, salt, paprika, herbs and bay leaf and cook till it thickens and juice almost dry. Leave aside to cool while you shape the pizza dough.

Want some?:)

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