Whole wheat pizza dough

Ingredients for 3 servings:

• 250 g wheat flour
• 250 g whole wheat flour
• 300 ml water, lukewarm
• 1 cube of yeast
• 1 tbsp salt
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Juicy, wholesome

Mix the flours. Dissolve the yeast in lukewarm water. Add the mixture to the flour mixture, along with the salt and olive oil. Stir the dough vigorously with a dough hook until it no longer sticks to the bowl. Cover the dough with a cloth and let it rise for about 45 minutes to 1 hour. Then knead everything briefly again and roll it out onto a baking sheet. Prick holes with a fork. Rub the base with tomato sauce and top with topping as desired. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) using top/bottom heat. Place the tray at the very bottom of the oven and bake the pizza for about 25-30 minutes. Be careful that the cheese doesn’t overbrown; cover with aluminum foil if necessary until the end of the cooking time. The base can be rolled out thickly, depending on your preference. I only used 3/4 of the dough and froze the rest. We don’t like the dough too thick.