Pizza Dough

How to Prepare

1. Combine 14g Dried yeast, 280ml / 9.47fl oz Tepid water, and 1 tbsp Extra virgin olive oil in a jug and set aside for 10 minutes until bubbles appear. 2. Using an electric mixer with a dough hook, combine 150g strong, high-protein Wholemeal pizza flour, 120g Besan (chickpea flour), 100g Semolina, and 0.5 tsp Salt. 3. Slowly add the activated yeast mixture and knead for 5-10 minutes until a sticky ball forms. 4. Sprinkle extra Semolina over the dough, cover with a damp tea towel, and set aside to prove for at least 30 minutes until doubled in size. 5. Preheat the oven to 220°C (428°F). Lightly dust a pizza stone or tray with Semolina. 6. Cut the dough into four balls (or two for larger pizzas), briefly knead, and roll out to a 2mm thickness. 7. Place the base on the pizza stone or tray, add toppings, and bake for 10-15 minutes until golden.

Good to Know

Using wholemeal and chickpea flours adds plant protein and fibers, including vitamins, minerals, and phytochemicals. It is harder to roll out due to less gluten, but it provides a nutty taste. Optionally, you can add your choice of toppings.