Semi-wholemeal pizza base (video)

Video recipe

Semi-wholemeal pizza base recipe
I used a 40 x 30 cm baking tray for this recipe, which gave a base around 1 cm thick.

• 500 g semi-wholemeal soft wheat flour
• 250 ml lukewarm water, with a level teaspoon of salt dissolved in it
• a tablespoon of olive oil
• half a cube of fresh baker’s yeast (around 15 g)

Put the flour in a stand mixer (or on the work surface if kneading by hand), then add all the other ingredients, breaking up the yeast first. If using a mixer, fit the dough hook.

Knead until the dough is elastic, smooth and well combined.

Our flour makes a less elastic dough, so doughs made without eggs may be difficult to roll out with a rolling pin. We recommend gently pressing the dough out with your fingertips.
For the same reason, I recommend putting the dough in the tray before proving.

Once the dough covers the whole tray, cover it and leave to prove for at least 2 hours.
After proving, add your choice of toppings. Bake in a hot oven for 15 minutes, although the time may vary depending on the oven and toppings.

Before baking:

After baking: