Pizza Dough
Pizza Dough - This is a hearty pizza dough made with whole-wheat flour, which makes a wonderfully, crispy crust!
Healthy, because
Even smarter
Nutritional values
With this basic recipe, you will get a delicious, smooth pizza dough in no time at all, which you can spread as you like. With a clever topping, pizza is not a fattening food either. How about an aromatic tomato sauce, mushrooms, gorgonzola and olives? Either way, the pizza dough scores points with a high proportion of whole grains, providing an extra portion of intestine-healthy fibre, unsaturated fatty acids, B vitamins and minerals.
For the yeast to work properly, it needs not only heat, but also something sweet. That's why this also applies to savoury doughs: Always add some honey or sugar.
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 291 mg | (7 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 9 ozs Whole wheat flour
- 5 ozs Pastry flour (Type 405, plus more for dusting)
- ½ tsp salt
- ½ cube fresh Yeast
- 1 Tbsp honey
- 2 ½ Tbsps olive oil (plus more for bowl)
Kitchen utensils
Preparation steps
Mound the flour and salt on a clean work surface and make a well in the middle.
Dissolve the yeast into a cup of warm water, then pour the yeast mixture along with the honey into the well.
Working from the center out, mix everything thoroughly. Gradually add 2 tablespoons of olive oil and mix into a loose dough.
Knead the dough vigorously with floured hands until smooth and elastic, about 5 minutes.
Brush a bowl with olive oil.
Put the dough into the bowl and cover with a kitchen towel (or lightly oiled plastic wrap). Let rise in a warm place until dough has doubled in bulk, 30-45 minutes. The dough is now ready for use.
