Whole Wheat Pizza Dough

Name: Whole Wheat Pizza Dough
Yield: 1
Ingredients: 300 g wholemeal wheat flour or wholemeal spelt flour, plain; 100 g wheat flour, plain; 250 ml lukewarm water; 10 g fresh yeast (1/4 cube); 2 EL high-quality olive oil; 1 TL sugar; 1 TL salt; 3 EL rolled oats (for the variation); 2 EL flaxseed (for the variation); 50 ml lukewarm water (for the variation)

By Hans Wurst 2 · 1 servings

Ingredients

300 g wholemeal wheat flour or wholemeal spelt flour, plain
100 g wheat flour, plain
250 ml lukewarm water
10 g fresh yeast (1/4 cube)
2 EL high-quality olive oil
1 TL sugar
1 TL salt
3 EL rolled oats (for the variation)
2 EL flaxseed (for the variation)
50 ml lukewarm water (for the variation)

Method

Stir the crumbled yeast with the sugar in the lukewarm water until both are completely dissolved.
Knead the flour, salt and olive oil together with the yeast water in a stand mixer for 10 to 15 minutes, or alternatively knead by hand.
For the variation, knead in the rolled oats, flaxseed and the remaining lukewarm water.
Cover the dough and let it rise for at least 1 hour, or better 1.5 hours or longer, until it has doubled in size.
Divide the dough into 3 to 4 equal balls and let them rest covered for another 30 minutes in a warm place.
Place one dough ball on a generously floured surface with floured hands.
Press the dough flat from the inside outward with the heels of your hands, repeatedly flouring and turning it, until you have a round sheet with a slightly thicker rim.