Wholemeal and Onion Pizza Dough - National Vegetarian Week

Nothing beats homemade pizza. Thin crisp dough, slathered with rich tomato sauce, topped with melted mozzarella and slightly charred vegetables.

It's such fun to make too.

This is my fail safe pizza dough. I usually make it with strong white flour or wholemeal bread flour, but today I mixed my wholegrain with some onion bread flour I'd picked up at a market. If you want to recreate the flavour and don't have onion bread flour, you could add some crushed dried onions to your flour.

Use this recipe, but choose the flour you want to use. Decide how many pizzas you're making then make double the dough. You'll thank me the day you pull some fresh pizza dough out of the freezer before heading to work in the morning, then come home and quickly whip up the finest pizza.

Of course you may need a helper!

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Wholemeal and Onion Pizza Dough

May 22, 2014

My perfect pizza dough recipe, that can be changed to use whichever flour you like. It makes an easy and delicious thin, crispy pizza base.

Ingredients

250ml lukewarm water
2 tsp dried yeast
1 ½ tsp caster sugar
1 ½ tbsp olive oil, plus extra for greasing
275g onion (bread) flour
200g wholegrain (bread) flour, plus extra for dusting
1 ½ tsp salt
a sprinkling of polenta

Instructions

1. Mix the warm water, yeast and sugar in a small bowl and set aside for 5 minutes until it has started to froth, then stir in the olive oil.2. Sift the flour and salt together into a large bowl. Pour in the yeasty mixture and mix together with your hands until you form a soft dough.3. Pop the dough onto your work surface and knead with the heal of your hand for 5-10 minutes until it is smooth and elastic. Do not flour the work surface as this will dry out the dough.4. Lightly oil a bowl and pop your dough in. Cover with a clean tea towel and leave in a warm place to rise for an hour.5. Lightly dust your work surface with flour, then place your dough on it and give it one good punch to let any air out. Cut the dough into 4 equal pieces. Roll each piece of dough into a ball and pop onto a lined tray, cover with a tea towel and leave to prove in a warm place for 15 minutes.6. Roll out each ball of dough until quite thin. Sprinkle some polenta on your baking tray and place the pizza base on it, then add your sauce, cheese and toppings. 7. Bake in a hot oven for 8-10 minutes until crisp and golden.8. Enjoy!notes: balls of dough can be kept in the fridge for a couple of days or frozen until required

Details

Total time: 120 mins
Yield: 4 portions

For today's veggie recipe of the day, I would like to share with you the winning and the runner up dish from the Betta Living vegetarian recipe competition I announced in April and took part in judging.

Veggie Recipes of the Day