Getting baked with Tracy: Crispy wholewheat pizza

 Getting baked with Tracy is a weekly feature on SFL. Unless otherwise stated, all words and pictures are by Tracy.

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I am having one of my health kicks again and miss my favourite food – Pizza! The smell of a hot crispy pizza base adorned with a tangy tomato sauce, juicy nibbles and melted cheese is hard for most to refuse. So I searched for a whole wheat pizza dough recipe and found this beauty on Allrecipes.com. If my waist line allowed, I would eat this heavenly food always.

This pizza dough recipe is really easy to prepare, but be warned it is not a quick process. It is best to leave this recipe for the weekend or prepare the dough the night before; if you are like me and turn into a monster when you are hungry. 

Equipment

Large mixing bowl

Measuring jug

Cutting board

Rolling pin

Pizza pan or baking sheet

Ingredients

1 teaspoon white sugar

1½ cups warm water (45 ̊C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1½ cups all-purpose flour

 Tracy apologises for the quality of the photos. Her camera has broken.

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For the pizza dough

Dissolve sugar in the warm water in a large bowl. Sprinkle yeast over the top of the water and allow it to stand for 10 minutes. The yeast should start to froth.

Stir in the olive oil and salt, followed by whole wheat flour and 1 cup of all-purpose flour until the dough forms a moist ball. Flour a cutting board with the remainder of the all-purpose flour. Tip dough on floured surface and knead for 10 minutes until all the flour has been incorporated. Oil a bowl with some olive oil and place dough inside. Allow the dough to rise for an hour. It should double in size.

Tip dough out onto a lightly floured cutting board. For a thin crust, cut the dough into two pieces. For a thick crust, leave the dough as is. Form a tight ball and then allow to rise for 45 minutes. Dough should again double in size.

Preheat the oven to 220 ̊C. Roll out the dough using a rolling pin until it cannot stretch any further. Place on a baking sheet or a pizza pan. Stretch the dough out to the shape of your pan. Top the pizza with whatever your heart desires. I stuck to my healthy ways and topped mine with a tomato sauce (a reduced can of tomatoes, Italian if possible) thinly sliced precooked baby marrow, pitted Calamata olives and feta.

Bake for 16 to 20 minutes, depending on the thickness of the dough, until the pizza dough is golden and crispy around the edges and your cheese is melted. 

Et voila! Enjoy the pizza people!

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PS: Let us know if you have tried any of the recipes in the series or send as your recipes if there is something you would like us to try!