We prefer to use white whole grain flour. She is not only lighter, but also softer in taste than its regular whole grain cousin (from red wheat), more dense and coarse. what Regarding nutritional value, then both flours are almost the same: in our pizza 9 gr. coarse fiber per serving. Nutritional Value of One servings: (total 4) Calories 290, total fat 5 g., saturated fat g., proteins 10 g, carbohydrates 50 g, fiber, mg cholesterol, sodium мг., сахар г. 
Time: 2 час. 50min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. plus 2 tbsp. l warm water (38-43 ° C)
- 1 tsp honey or agave syrup
- 1 tsp active dry yeast
- 2 tbsp. whole wheat flour plus some more to work with the test
- Salt
- 1 tbsp. l olive oil
Recipes with similar ingredients: whole grain flour, dough yeast, agave nectar, honey
Recipe preparation:
- In a measuring cup or small bowl, mix warm water, honey and yeast. Let stand until a small layer is formed on top foam, 3-5 minutes (If this does not happen, discard the mixture and try again with new yeast.)
- In a medium-sized bowl, mix the flour and 1/2 tsp. salt. Add foamed yeast and olive oil. Shuffle solid silicone spatula. Form a uniform ball in the center from the dough bowls. Collect all pieces of dough from the edges of the bowl. At this stage the dough will be very sticky. Cover the bowl tightly with cling film and put in a warm place for about 2 hours, until the dough increases in volume twice. Exit: 450 gr.
- Sprinkle a little flour on a baking sheet. Big sprinkle a dry and clean work surface with flour. Put the dough on a floured surface and knead a couple of minutes. The dough should absorb so much flour so that it is not sticky, but that’s it still remained wet when pressed. Form from test 1, 2 or 4 bowl to get pizza big, medium or small size accordingly. Put the balls from the dough onto the prepared a baking sheet. Cover lightly with cling film or kitchen wrap with a towel and set for proofing for 30 minutes. Then the dough can shape and cook to your liking or wrap well and store in the freezer for up to 1 month. Defrost the dough at room temperature, shape and cook to your liking.
