White Wheat Pizza
August 16, 2009

220C (425F)~240C x 10-15 min.

20cm x 2 pizza
170g white whole wheat flour
4g dry yeast
1/3 tsp salt
20ml olive oil
80ml water, lukewarm
3 tbsp tomato sauce; see"sauce"
50g mozzarella cheese, olive oil, zucchini, thyme tips

Sift the flour on to a work surface , making a well in a center.
Add yeast,olive oil and water. Mix well.
Keep kneading until the consistency is smooth.
Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour.
Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.
Place the pizza stone with a lack in the middle of the oven.
Preheat the oven to 240C degrees.
Spread with the tomato sauce.
Add any toppings as you like (thyme tips, zucchini, and cheese).
Pour over the olive oil.
Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.