 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Low calorie pizza dough suitable to make one large pizza. Serving size calculated per slice for 4 large slices. Ingredients:
1 tsp active dry yeast |
3/4 cup warm water |
3/4 cup wholemeal flour |
1/2 cup rolled oats |
1/2 tbsp extra virgin olive oil |
1/2 tbsp honey |
Directions:
1. Pour the warm water into a large mixing bowl. Add the honey and stir until dissolved.
2. Add the yeast and gently stir the mixture until the yeast is dissolved.
3. Let the mixture sit for 10 minutes to allow the yeast to become active . The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, yeasty aroma.
4. Add the olive oil and stir again to combine the ingredients.
5. Mix the flour and oats together then add half a cup of the mixture to the yeast and whisk in until dissolved.
6. Add the remaining flour and oat mixture and whisk it in until smooth. At this point it should be fairly thick.
7. With your hands, begin to combine the dough until all of the dry flour has moistened into a mass.
8. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.
9. When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.
10. Press the dough out with the balls of both of your hands. Then, fold the mass in half and continue folding it over and over for 10 - 15 minutes.
11. The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.
12. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an oven (turned off). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
13. Take the raised dough mass out of the bowl and cut it in half with a knife.
14. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
15. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath.
16. Roll dough into your desired shape and begin adding toppings.
|
|