Pizza has become a once-a-week staple at VMHQ, and with good reason.
1. Breadmaker does all the work.
2. We all eat it (fussies included)
3. It takes hardly any time, and has VEGETABLES (I even make the girls’ tomato sauce a hidden veggie one)
We are also very fortunate to live in basically what is the Deli capital of Australia, so are swimming in authentic Italianness to top our pies with. And also inauthentic pineapple on top of all that.
If you aren’t into wholemeal/wholewheat you can leave it out and sub regular flour for it, but I promise you can’t even taste it. It’s by far the best wholemeal pizza dough recipe I’ve ever tried (which is now why it’s the only one we make). I also pre-bake the bases for about 10-15 mins each which then means the bottom of the pizza is ready at the same time as the top!
I promise it doesn’t taste wholemealy at ALL. Just DELICIOUS.
- 1 1/3 cup warm water
- 1 packet dried yeast (7g)
- 1 cup wholemeal flour
- 2.5 cups plain flour
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 pinch sea salt
- Add water and yeast together and leave for 10 minutes. I do this in the bowl of the breadmaker, but you can do it in a regular bowl.
- Mix in flours, honey, oil, and salt. Leave to rise (or set the dough cycle on the breadmaker) for at least an hour.
- Roll out on a floured bench – I get two large pizzas and a mini one for the kids out of this amount of dough.
Adapted from here.
Keywords: wholemeal pizza, wholemeal pizza dough, wholewheat pizza, whole wheat pizza