11 Oct DIY Pizza Dough
October is Pizza Month, but really, who needs an excuse to eat pizza? We love pizza all year round.
I’ve got to confess that I don’t usually make my own pizza dough, but recently tried a recipe posted on the Canola Eat Well site. (Disclosure: they are a client) What I like about the recipe is that it uses a mix of all-purpose and whole wheat flours. And because there’s no guarantee that whole wheat flour in Canada contains the whole grain, I like the addition of wheat germ in the recipe (note: manufacturers are allowed to strip out part of the germ and still call it whole wheat). While traditional dough recipes call for olive oil, canola is a Canadian oil containing heart healthy omega-3 fats.
Making your own dough is yet another opportunity to get kids into the kitchen to build their confidence. This was a fun Friday night activity. My nine year-old loved kneading and shaping his dough. Instead of using a rolling pin, we shaped the pizza by hand, which gave it a lovely rustic look. Both kids commented on how flavourful the crust was. We kept the toppings simple: tomato sauce, mushrooms and cheese.
Because I was feeling adventurous, I experimented with a couple of flavour variations:
I swapped out the whole wheat flour and wheat germ for barley flour and added 2 tsp of za’atar. Because canola has a neutral flavour profile, the subtle nuttiness of the barley flour was able to shine through. Reasons why barley flour rocks: it is a whole grain, we grow tons of barley in Canada, and the fibre in barley helps keep your cholesterol in check.
To give your dough a South Asian vibe, swap in fibre-rich chickpea flour for the whole wheat flour and wheat germ. Add 2 tsp cumin and 1/4 tsp turmeric (note: your dough will be yellow and very sticky; you may need extra all-purpose to make it into a pliable dough).