Whole wheat black olive pizza base recipe

  • Makes 4 pizza bases
  • 20mins to prepare, 2hrs 15mins to knead and rise and 10mins to cook
  • 465 calories / serving
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Make the pizza base by dissolving the dried yeast and salt in 100ml of your lukewarm water and stir well. Let the yeast sit for 5 minutes.

Sift both flours; add the olive oil, sugar and black olives to it, and then the yeast and the rest of the water. Transfer this mixture to a mixer with a dough hook or flat metal blade.

Whizz together for about 5 minutes until the dough is smooth and shiny.

Remove and knead by hand for about 5 minutes. Transfer to a bowl lightly oiled. Cover with cling film and leave for 2 hours to prove.

Knock back the dough. Knead again; roll out on to a lightly floured work surface into rounds of 25cm/10 inch. For a perfect shape, use the lid of a saucepan as a template!

Pre-heat the oven to 220°C/ 425°F/ gas mark 7.

Add your desired topping and bake for 10 minutes. 

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  • Ingredients

  • 7g dried fast action yeast
  • 1tsp salt
  • 300ml warm water
  • 400g whole wheat strong flour
  • 100g strong white flour
  • 1tbsp olive oil
  • 1tsp sugar
  • 50g black olives, roughly chopped
  • Energy 1970kj 465kcal 23%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 88.1g Protein 17.2g Fibre 11.7g


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