Sunflower Pizza Margherita

Once you get the hang of making one simple dough with Planetarians flour, and become familiar with the dough texture, proofing and elasticity, you can branch out and play around by adding toppings of your choice to pizzas and flatbreads!

pizza1.jpg

(makes 2 8” pizzas)


Flour 260g all purpose flour

60g sun meal

Water 180 ml

Salt 0.75 tsp

Sugar 1 tbsp

Olive oil 3 tbsp

Yeast 6 g

Straight dough method

Straight dough method

transfer dough to a clean bowl and allow to rise, covered, for 1 hour

Dough at beginning of bulk proof

Dough at beginning of bulk proof

When dough has doubled in size, it is ready to shape

Dough proofed & doubled in size

Dough proofed & doubled in size

Roll dough into tight round balls, all allow to rest, covered for 30 minutes.

Shaped dough balls :)

Shaped dough balls :)

When dough is ready to use, stretch by hand into a thin flat round and lay on a cornmeal lined baking tray. Top with olive oil and garlic, then toppings of your choice. Bake at 500F for 15-20minutes.

anna fitting