Margherita Whole-grain Pizza & Paleo Pizza ~ both Vegetarian

Margherita Whole-grain Pizza & Paleo Pizza ~ both Vegetarian

Margherita Whole-grain Pizza with Black Olive

Margherita Whole-grain Pizza with Black Olive

What is the simplest and most comfortable way to make pizza, I must shout: No kneading!  Yeah, don’t need to knead the dough. Actually, pizza in Italy didn’t have deep pan pizza base, they only have a thin crust. I love this thin crust pizza base, so crunchy and taste good.

Today, I create two different pizza base but with  only have one filling choice. The deep pan one ( not very deep ) is for my family, and I make one thin crust base for myself, it also gluten-free as well. I love this Paleo pizza base, it’s full of flavour. I was quite concerned about the texture of the gluten-free flour before I mixed up the flour mixture, and what they taste like. But the result came out was exceptionally good, I love it personally! It could be my all time favourable pizza since.

The topping only has originally simplest:  homemade  tomato sauce with mozzarella cheese and fresh basil. And I throw few black olives and some home-made oven-dried tomato on top for extra flavour and drizzle some extra-virgin olive oil. Those ingredients always found in our fridge already.

Margherita Whole-grain Pizza with Black Olive

Margherita Whole-grain Pizza with Black Olive

Margherita Whole-grain Pizza & Paleo Pizza ~ both Vegetarian

Ingredient:            ( 2 large size Pizza base or 4 small one )

For the whole-grain pizza base:

  • 400g  Stone ground Bread/strong flour
  • 100g Seed and Grain strong flour
  • 100g Fine Semolina flour
  • 9g Dried active yeast          ( only use 4.5g for instant yeast )
  • 1 tsp Sugar
  • 1 tsp Sea salt
  • 2 tbsp Extra virgin Olive oil
  • 320ml Lukewarm water

Method: 

  1. Take 100ml from the total amount  of the lukewarm water into a mixing bowl, add sugar and yeast in and stir, let it sit on the counter for about 5 to 10 minutes until the yeast activate and ready to use. But you can skip this step if you use the instant yeast, simply add in the flour. 
  2. Sift both of the flours into a next mixing bowl, make a well in the middle, add the sea salt and olive oil and fold in the flour from the side, gradually add the ready yeast mixture into it and mix, then add the remainder of the lukewarm water slowly, save about 15ml of water to ensure the dough is too dry or too wet, try to add all the water into the dough mixture, and start to work.
  3. Sprinkle the flour on the worktop, knead the dough for about 10 to 15 minutes, depends on your skill, until the dough smooth enough and pass the ‘window pane’ test – take a piece of dough and stretch from all the sides, hold it up in front of the window pane, if it can see through, it has passed the test. If people are a professional bread maker, they will know it well.
  4. Sit the dough into a greased large mixing bowl and cover with a piece of cling film, keep in a warm place, proof to double the size for about 1 1/2 hour, it depends on the temperature, so do check your room temperature.
  5. Take the dough out and lock down the air, divide into two equal portions, roll into a ball, sit on the table, cover with a damp towel and rest for about 15 minutes, roll into a large pizza size, sprinkle with water on top and let it start the second proof, it will take for about 1/2 hour or even 45 minutes in a warm spot.
  6. Now, make your toppings, like the tomato sauce with basil. I like to add 1/2 tsp cayenne pepper into the tomato sauce to give it a slightly kick.
  7. Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.
  8. When the pizza base is ready, spread the sauce on top and sprinkle with hand tear mozzarella cheese and drizzle with extra virgin olive oil, lots of sea salt and freshly ground black pepper.
  9. Remove the pizza into the hot oven and bake for about 15 minutes until the cheese melts and start to golden brown.

Note:

  • If you want to make the pizza the day before, you can let the dough finish the first time proofing and lock down the air first, cover with cling film into a bowl, and place in the fridge for the next day to use. Take the dough out the other day and rest the dough in the room temperature for about 15 minutes before rolling out.
  • The topping is quite flexible and creatable, you can play around what you like or what you have or down from scratch.

For the Paleo pizza base:     ( gulten-free )     Serve 1

  • 1/8 cup Tapicoa flour
  • 1/4 cup Semlonia flour
  • 1/4 cup Coconut flour
  • 1/4 cup Almond flour
  • 1 tsp Xanthan gum
  • Sea salt
  • 1/2 tsp dried basil and dried oregano each
  • 1 tbsp extra Virgin Olive oil
  • 1 egg, beaten       ( can use 2 tbsp flaxmeal + 2 tbsp of water, mix well )

Method: 

  1. Mix the dry ingredients together in a mixing bowl.
  2. Beat the egg/ flaxmeal mixture  and olive oil until well combine.
  3. Gradually add the egg mixture into the flour mixture,  use fork to stir and well combine, make everything come together to make a dough. Rest for about 10 minutes.
  4. Roll out into a flat pizza base, top with home-made tomato sauce or use the shop-bought sauce all over the pizza, top with your favourite toppings, spread by hand-tear mozzarella cheese or your favourite grated hard cheese,  and freshly ground salt and black pepper.

Note: 

  • This paleo pizza base is gluten-free, yeast-free, so don’t need the time to do the proofing, but you can make the base advance and chill in the fridge. It is quite handy and save lots of time to knead. 
  • Use dairy-free cheese for vegan friendly.

 

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