Thin-Crust Pizza with 02 Spent Grain Flour
Skill level: Intermediate
Preparation time: 3 hours (including rise and bake time)
Amount: 2 pizzas
Ingredients
Here's how
- Mix the Spent Grain Flour and wheat flour together.
- Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture.
- Let it stand for 30-45 minutes or until it starts to bubble.
- Add oil and salt to the bubbling yeast mixture and then add the remaining flour mixture, stirring a little at a time.
- When the dough is pliable and doesn't stick to the table and fingers, don't add any more flour. There may be a little flour left over, set it aside and use it when rolling out the dough.
- When the dough becomes too firm to stir, turn it out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- Place the dough in a bowl greased with olive oil and leave to rise, covered with a slightly damp tea towel, on the kitchen counter for 1½ hours (or until it has doubled in size).
- After rising, divide the dough into two equal pieces and gently shape them into pizza bases.
- Add your favourite toppings, for example: Tomato sauce, mozzarella, and fresh basil, ricotta, thinly sliced potatoes, kalamata olives, anchovies, and fresh thyme.
- Bake the pizzas at 230 °C for 10-15 minutes.
Nutritional content
Energy (kJ) 1188Energy (kcal) 284
Fat (g) 8,3
- of which saturates (g) 1,1
Carbohydrate (g) 45,0
- of which sugars (g) 0,3
Dietary fibre (g) 5,6
Protein (g) 7,5
Salt (g) 0,3
