Name: Wholemeal Pizza Dough
Prep time: 45 min
Ingredients: 3 teaspoons dry yeast; 3 teaspoons sugar; 3 teaspoons salt; 1 tablespoon olive oil; 260ml water; 500g whole meal flour

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Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required
Freeze: 8 weeks, double wrapped in plastic wrap

Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required
Freeze: 8 weeks, double wrapped in plastic wrap

Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required
Freeze: 8 weeks, double wrapped in plastic wrap