This recipe makes 1 thick-crust pizza dough. Just scatter your favorite toppings over the prepared dough before baking and bake at 425 degrees F (220 degrees C) until toppings are cooked to your liking, about 20 minutes.
Combine 1 cup flour, wheat bran, yeast, salt, and sugar in a bowl. Add water and 1 teaspoon oil. Mix until combined. Add the remaining 1 cup flour; mix until a rough ball is formed. Coat your hands with flour and toss a small handful into the bowl to prevent sticking. Knead the dough until firm but smooth, about 8 minutes.
Preheat oven to 125 degrees F (52 degrees C).
Form dough into a ball. Coat dough and sides of the bowl with the remaining oil. Cover bowl with a clean, damp dish cloth; place in the warm oven until dough is doubled in size, about 45 minutes.
Remove bowl from oven. Knead dough briefly. Roll into a ball; let rest for 10 minutes.
Increase oven temperature to 425 degrees F (220 degrees C). Grease a pizza pan.
Punch dough down; turn onto a floured surface. Roll out to the size of your pizza pan using a rolling pin. Transfer dough to the pan.
Bake in the preheated oven until crust is golden brown, about 20 minutes.
Per Serving: 355 calories; protein 9g; carbohydrates 59.9g; fat 9.5g; sodium 585.6mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.