Pizza Dough

Ingredients

• 14g / 0.49oz Dried yeast
• 280ml / 9.47fl oz Tepid water
• 1 tbsp Extra virgin olive oil
• 150g / 5.29oz strong
• high-protein Wholemeal pizza flour
• 120g / 4.23oz Besan (chickpea flour)
• 100g / 3.53oz Semolina
• 0.5 tsp Salt

Preparation

1. Combine 14g Dried yeast, 280ml / 9.47fl oz Tepid water, and 1 tbsp Extra virgin olive oil in a jug and set aside for 10 minutes until bubbles appear.
2. Using an electric mixer with a dough hook, combine 150g strong, high-protein Wholemeal pizza flour, 120g Besan (chickpea flour), 100g Semolina, and 0.5 tsp Salt.
3. Slowly add the activated yeast mixture and knead for 5-10 minutes until a sticky ball forms.
4. Sprinkle extra Semolina over the dough, cover with a damp tea towel, and set aside to prove for at least 30 minutes until doubled in size.
5. Preheat the oven to 220°C (428°F). Lightly dust a pizza stone or tray with Semolina.
6. Cut the dough into four balls (or two for larger pizzas), briefly knead, and roll out to a 2mm thickness.
7. Place the base on the pizza stone or tray, add toppings, and bake for 10-15 minutes until golden.