A thin-crust pizza variety prepared with whole wheat flour instead of classic white flour, offering higher fiber. Simplified with tomato sauce and mozzarella, this recipe is a practical alternative for those who want a more mindful approach to daily eating.
Dissolve the yeast in warm water and knead into the whole wheat flour with salt and olive oil; add water little by little if needed to get a soft dough.
Cover the kneaded dough and let it rest at room temperature for 30 minutes; this makes the dough easier to roll out.
Roll out the rested dough thin and round on a floured surface.
Spread tomato sauce over the rolled-out dough and distribute the mozzarella and oregano evenly.
Bake in a preheated oven until the edges are browned and the cheese has melted. Note: whole wheat dough can brown faster than white flour dough, so keep an eye on the oven in the final minutes.
Important: Whole wheat flour absorbs more water than white flour; if the dough is dry, add warm water little by little while kneading. Allergen: contains gluten (whole wheat flour) and dairy products (mozzarella).
If you let the dough rest for at least 30 minutes after kneading, the toughness of the whole wheat flour softens, making it easier to roll out thin.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.