Monday, 14 November 2011

No Sugar Added Pizza Dough

Here’s healthier recipe for pizza dough – lower in calorie as there is no additional sugar added.
Make sure that you use low calorie toppings also for a guilt free pizza indulgence :-)


Percentage based on flour weight
Quantity in grams
All purpose flour
Bruggeman Instant Yeast – blue label
Sea Salt
Cold Water
150 to 180
Vegetable Oil
Total Dough Weight
477 – 507 g.

Baking procedure:

Yield : two 12″-inch diameter or three 8″-inch diameter  pizza crust
Mixing Method: Straight dough
Fermentation time: 45-60 minutes until the dough doubles in
Proofing time : 20-30 minutes
Baking : 200 degrees celsius / 20 minutes

1. Mix all dry ingredients.
2a.Using a stand alone bread mixer with the dough hook: mix all the ingredients (dry, oil, and water) use slow speed (#1) for a minute. Then mix to medium speed. Make sure that the dough is not hot (not over 40degrees Celsius)
- Mix the dough until the gluten is developed. To check if gluten is developed, take out a piece of the dough, stretch it out, if a plastic-like appears in the middle, then the gluten is well developed. Just make sure that the dough is not hot or not more than 40degrees Celsius.
2b. Using a bread machine : mix the ingredients in the following order, water, oil (or other melted fat), and then the dry ingredients. Press the “dough only” function. Mix until gluten is developed.
2c. By hand : Make a well in the center of the dry ingredients and gradually pour the water and oil.  Mix with your hands to form a soft dough.  Knead on a floured surface until the dough is smooth and elastic (for 10 minutes)
3.Form the dough into a ball, place in an oiled bowl and cover with plastic. Leave in a warm place and allow to rise and ferment for 45-60 minutes or until the dough  doubled in size.
4. Cut the dough in 2 or 3 equal pieces.
5. Dust a flat surface with flour, roll out and then flatten cut dough with a rolling pin. If you are using a
round pizza platter, form a round flat dough. If rectangular, then for a rectangular flat dough.
6. Place flattened dough on a greased pizza pan, set-aside and proof for at least 20 minutes.
You can par-bake the pizza crust (proceed too number 7) or you may not (proceed to number 8)
7. If you wish to par-bake itPreheat oven and par-bake the pizza at 200 degrees Celsius for 10-12 minutes or until the bread turned light brown

8. Cover with your desired sauce and/or toppings then bake again

Yields two 12″-inch diameter or three 8″-inch diameter  pizza crust, each crust can be sliced into 8. Here’s the estimated Nutritional values for a slice (based on a 12″ diameter) of pizza crust based on the ingredients used.

Calories :   74.12  kcalTotal Fat:  1.16  g.
Cholesterol : 0  mg.Saturated fat :  0.13 g.
Protein :   2 gDietary fiber :  0.22  g.
Sodium :  74.06 g.Carbohydrate :  15 g


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