Beet Dough

This pizza dough gets it’s beautiful colour from beetroot powder. Made in the stand mixer and left to ferment overnight, its a relatively hands off process.

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Servings: 4 portions for 10" personal thin crust pizzas

Ingredients Method Notes

Ingredients

400 g Unbleached All purpose flour
20 g Beetroot powder
2 tsps Instant Yeast
1 1/2 tsps Salt I use kosher, use 3/4 tsp if you’re using fine sea salt
250 mL Water plus a 2 to 3 more tbsps if needed
Olive oil and oil spray for the tray

Method

In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and whisk well to combine.
Sift together the beetroot powder, flour and salt then pour into bowl on top of the water.
Mix on the recommended speed for 10 to 15 minutes till smooth and elastic.
If the dough is dry while it is mixing, add a some more water a tablespoon at a time allowing it to mix well before adding more.
In the meantime, spray a sheet tray or a large flat bottomed tupperware container with oil spray.
When the dough is done, divide the dough into desired amount of portions and round into balls
Place portioned dough onto oiled tray or container and drizzle top with olive oil to prevent it from getting a skin. If using a tray, cover with plastic wrap and place in the fridge, if using a tupperware container, be sure to snap the cover into place so it's closed properly and refrigerate

Notes

Notes:

I always start with adding the water, more so because it cleans the bowl more nicely than adding the flour first. Start with the lesser amount of water and then add a tablespoon at a time if needed, don’t worry if the dough is a little on the slack side as the overnight fermentation will help with this. It should still however, stick to itself and not your fingers when it’s done.

I made 4 portions that were between 160 to 180g and sufficient to make a pizza about 10 inches in diameter with a thin crust.