Homemade Pizza (avoiding folic acid)
- Lyndsey Paprota
- Nov 29, 2024
- 2 min read
Here’s a recipe for a homemade 14-inch pizza that avoids folic acid-enriched flour by using organic or whole-grain flours. Be sure to check labels when buying flour to ensure it’s free of folic acid (some organic flours or specialty brands like spelt, einkorn, or stone-ground wheat are good options)
Yield: 14-inch pizza (serves 2-4)
Ingredients for Dough
2 ¼ cups organic all-purpose flour or spelt flour
1 tsp salt
1 tsp organic cane sugar or honey (optional for flavor)
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm water (110°F)
2 tbsp olive oil
Ingredients for Toppings
½ cup tomato sauce (homemade or store-bought without folic acid)
1 ½ cups shredded mozzarella cheese
1 tsp dried oregano
½ tsp garlic powder
Optional toppings: sliced pepperoni, organic veggies, or fresh basil
Instructions
Make the Dough:
In a small bowl, mix warm water, sugar (if using), and yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until the dough comes together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1-2 hours or until it doubles in size.
Prepare the Pizza Base:
Preheat your oven to 475°F (245°C). Place a pizza stone or inverted baking sheet in the oven to heat.
Roll out the dough on a floured surface into a 14-inch circle. Transfer it to parchment paper for easier handling.
Assemble the Pizza:
Spread tomato sauce evenly over the dough, leaving a ½-inch border for the crust.
Sprinkle mozzarella cheese over the sauce and add your desired toppings.
Bake:
Carefully transfer the parchment paper and pizza onto the hot stone or baking sheet.
Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Serve:
Let the pizza cool for a few minutes before slicing. Enjoy!
