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Wholemeal Pizza Dough



4 portion(s)

  • 150 g Whole Spelt Grain
  • 210 g plain flour
  • 200 g lukewarm water
  • 20 g fresh yeast
  • 1 teaspoon salt
  • 30 g olive oil
  • Extra Plain Flour, Optional
  • Sauce and toppings, As desired
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Grind the whole spelt grain 40 seconds/speed 9 (LOUD - send small people out of the kitchen!)

    Add the flour, water, yeast (crumbled), salt and olive oil. Lock the lid and Dough mode knead for 1:30.

    Turn the dough out onto a silicon mat and divide into portions. Cover with the mat and allow to rise for twenty minutes or half an hour. I find preheating the oven to 200 degrees helps with this tmrc_emoticons.-)

    Roll bases out, using extra flour if needed (temperature and humidity seems to effect its stickiness).

    Top with sauce, toppings and cheese as desired and bake at 200 degrees C until the cheese is brown and bubbly - about ten minutes.

  2. Baking
  3. I don't have a pizza stone - I lay the bases on sheets of baking paper, and preheat an oven tray while the oven is preheating. Then I slide the sheet of baking paper onto the hot tray and it gives a lovely crispy bottom to the pizza. I tried baking them on a silicone sheet once - blah. Damp pizza base.

  4. Toppings
  5. I make sauce for my husband and I using two tablespoons of Ajvar (a paste made of roasted capsicums and eggplant) and a teaspoon of basil pesto.

    We love

    olives and salami

    leftover chicken, shaved zucchini and olives

    sweet chili sauce with prawns, red capsicum and snow peas

  6. Portions
  7. The recipe makes just over 600g dough, which I usually portion into 200g each for me and my husband, 100g each for our two kids. That said it has also catered to three adults and three kids - just rolled thinner.


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