I grew up in my families’ Italian restaurants and pizza was always a menu pleaser. I absolutely love pizza, but then again who doesn’t? My favourite kind is a thin crispy base with minimal toppings – I’d choose a Margherta with olives any day.
My pizza dough recipes is as wholefoods based as possible. I prefer to use wholemeal flour. If it’s something you are not used to and want to move towards using wholemeal, mix your white flour and wholemeal to help with the transition. Eventually you’ll enjoy the taste of wholemeal.
There are so many topping options. And for vegans there are loads of cheeses out there to use as an alternative. I even love pizza without cheese. Ever tried hummus as a base rather than sauce and cheese?
- A small bag dried yeast
- 3 1/2 cups wholemeal plain flour (or white flour)
- 2 cups warm water
- Dash olive oil
- Teaspoon salt
- Place the yeast and warm water in a bowl and let sit for 10 minutes.
- In a bowl add the flour and salt.
- Slowly add the water to the flour using your hands, slowly combine the flour and water to make the dough. You want the dough to be firm but elastic at the same time so add a bit more water if you feel it’s too dry. If the dough is a tad wet that’s okay, but you don’t want it to be sticky.
- Let the dough rest in a bowl to prove for at least an hour. The longer the better. Ideally 2 hours.
- Cut the dough into large palm size balls and then roll out with a rolling pin to form a round pizza. Top with favourite sauce and toppings.
- Bake in hot oven for about 15 – 20 minutes.