Description
Make your own clean eating Honey Wholemeal Pizza Dough at home with this recipe. Its so easy to make and can be frozen too!
Ingredients
- 300ml / 10oz warm water
- 2 tsp dried active yeast
- 4 tbsp olive oil
- 1 tbsp honey (vegans can use maple syrup, agave syrup, etc)
- 500g / 4 cups wholemeal bread flour
- 1 tsp salt
Instructions
- In a jug add the yeast to the warm water. Make sure it is warm tepid water. If it is too hot it will kill the yeast. Leave it for 5 minutes, stirring occasionally until it has all dissolved. In a large bowl mix the flour and salt together.
- Once the yeast has fully dissolved into the water add the olive oil and honey and give it a good stir. Add this to the flour and salt and mix well until everything has combined together. If the dough feels too dry then add some water, a little at a time.
- Turn the dough out onto a floured surface and knead until it becomes smooth and spongy. If you can manage 10 minutes, great. If not 5 minutes is ok too!
- Place the dough back into the mixing bowl and cover with cling film or plastic wrap. Put the bowl somewhere warm like an airing cupboard or underneath a radiator. Personally my favourite place is the oven. I heat it up really hot, then turn the oven off and open the door. I put the bowl on a stool by the open oven door for about 10 minutes. When the oven has cooled down quite a bit I then put the bowl in the oven and close the door.
- Leave the dough to rise for 60 – 90 minutes. It should double in size and be springy to touch.
- At this point the dough can either be and frozen or made into pizzas straight away.
- To freeze the dough, let it cool to room temperature, then place it in a ziplock bag with all the air pushed out. It will keep in the freezer for about 2 months and can be defrosted at room temperature.
- To make pizzas straight away, roll the dough out to your desired size and thickness, cover with your favourite toppings and bake at 200c / 390f. Cooking time will depend on the size of your pizza but will be anywhere from 12 – 25 minutes.
Notes
This recipe makes enough dough for 4 large pizzas with a medium sized crust