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PIZZA

MADE WITH LONJEVITY FIBERFLOUR

INGREDIENTS

FIBERFLOUR: 500g

WARM WATER: 380g

SALT: 10g

YEAST: 10g

CHEESE: Of your choice

TOPPINGS: Of your choice

Put flour in mixing bowl add yeast, pour warm water over the yeast and let activate for 5 minutes or so, when vigorously fermenting mix and knead for 5-10 minutes or so. Make it easy and use a mixer with dough hook or a bread machine on the dough setting. Additional water or flour can be added to fine tune dough consistency after mixing for a while to bring the dough together off the sides of the mixing bowl. Once the dough has good elastic consistency, not too sticky and combined well it can be formed into your loaf shape of choice or a bread pan and left to proof for 1 to 2 hours, typically a longer proofing time is required than white flour dough.

Pizza and Calzones can be made by dividing dough into 150 g portions formed into well rounded balls and left to proof for a similar time, 1 to 2 hours. This dough will keep refrigerated for a few days but best results are obtained with fresh dough proofed for an hour or so, rolled out thin or to the thickness of your choice and topped with your favorite pizza sauce and toppings; the varieties to experiment with are endless. Bake on a pizza tray in hot oven (200 degrees plus) with fan for 8 minutes (+/- 2), but keep an eye on it and take our before the crust burns.

17
GRAMS OF PROTEIN
14
GRAMS OF FIBRE
8
GRAMS OF CARBS
13
GRAMS OF FAT