Thursday 25 July 2013

Baking Taitai's Healthy Pizza Dough Recipe

My family loves pizza and it is fun making pizza at home especially when you have kids around who are very excited to sprinkle their favourite toppings on the pizza dough. The pizza dough compared to the bread dough is easier to make and and handle as it only requires one stage of proofing. Being a health conscious me, I came up with my own healthy pizza dough recipe as follow and hope you will like it.

Baking Taitai's Healthy Pizza Dough Recipe 
(Breadmaker and hand kneading method)

(makes four 8" pizza dough)

180ml water
15g organic raw sugar
2 tablespoon pure olive oil
10g milk powder 
1 teaspoon salt
300g bread flour
50g wholemeal flour
1 teaspoon instant yeast


By breadmaker:
1. Put all ingredients according to the above sequence into bread pan and select to dough cycle.
2. Prepare two non stick pizza pan by greasing with olive oil.
3. Remove dough from bread pan when cycle is complete. Put the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gently kneading.
4. Divide dough into 4 equal portions, roll into a ball and use a rolling pin to flatten it to about 3mm thickness. Prepare 2 pizza doughs at a time.
5. Prick the prepared dough with a fork so that the dough does not puff up when baking.
6. Preheat oven to 200 degC and bake for about 10-15mins.
7. Remove from oven and repeat the preparation for the remaining two doughs. 
8. Spread pizza sauce over the baked dough. Arrange a layer of shredded mozzarella cheese, followed by preferred toppings. Sprinkle the top all over with shredded mozzarella cheese.
9. Return to oven and baked at 200 degC for another 10-15 mins or until the  the cheese has melted or browned. Serve warm and enjoy!  

By hand kneading:
1. Mix all the dry ingredients together before making a well in the centre and add in the water and olive oil. Using your hands, gradually work the ingredients together to form a soft dough.
2. Turn dough out onto a lightly floured work surface and knead for 10 mins until the dough becomes smooth and elastic. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size. Follow steps 3 to 9 above.

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