Time 105 mins
Difficulty Medium

Taystee Wheat Pizza

This dynamic, easy to prepare pizza dough will bring the ambience and taste of Italy into your home.  Start preparing the dough at least an hour or more before you would like to prepare your pizzas for baking as the dough needs to rest and rise before the time.
  • 220g (1¼ cups) Jungle Taystee Wheat
  • 185g (1¼ cups) bread flour
  • 2.5ml (½ tsp) salt
  • 2.5ml (½ tsp) sugar
  • 10ml (2 tsp) instant yeast
  • 250ml warm water (i.e., 100ml boiling water plus 150ml cold water)
  • 15ml (1TB) canola or sunflower or olive oil
  • About 125ml (½ cup) extra bread flour for kneading


  • Tomato Passata (Pizza tomato sauce) 
  • Mozzarella cheese, grated
  • Various toppings of your choice such as thin slices of salami, chorizo, camembert or brie, feta cheese, bacon, pineapple, ham, mushrooms, anchovies, olives, herbs, seasoning, etc.


  • 1 x 410g tin of tomato puree
  • 5ml (1tsp) dried oreganum
  • 5ml (1tsp) freshly crushed garlic
  • 5ml (1tsp) lemon juice
  • 2.5ml (½tsp) sugar
  • 2.5ml (½tsp) salt


  1. In a large bowl, mix the Jungle Taystee Wheat, bread flour, salt, sugar and instant yeast.
  2. Mix these dry ingredients well together and remove ½ cup of the mixture and set it aside to add later.
  3. Add the oil to the warm water and stir. (The water must be warm but not hot).
  4. Using a broad knife for easy blending, slowly add the warm water to the dry ingredients in the large bowl, cutting in and mixing in from the sides until the dough is nicely blended.
  5. Next, slowly add the balance of the dry ingredients to the dough and continue cutting in and mixing until well blended.
  6. Sprinkle a tablespoon of bread flour on a flat, clean surface and place the ball of dough on the surface and begin kneading the dough, folding it from the sides to the middle.  Dust your dough with a little bread flour if it is very sticky.  Continue kneading and folding the dough from the sides over to the middle for another 2 minutes or so.
  7. Place the kneaded dough into a clean, deep bowl and seal the top with cling wrap.  Place a clean towel over the bowl so that the dough remains warm and can nicely rest and rise.
  8. After an hour, put your oven on 220°C and begin preparing your pizza dough.
  9. Sprinkle a little bread flour onto a clean surface and once again knead the dough and add a little sprinkling of flour, if necessary.  
  10. Divide the dough into 4 equal parts or into whatever size you wish, and roll it out as thin as you can into a round shape.  
  11. Fold over a centimetre or two around the edges to create a neat border around your toppings.
  12. To speed up the cooking time, pre heat your baking trays in the oven so that they are nice and hot for your pizza bases.
  13. Spray the hot baking trays with Spray and Cook and then place the pizza bases on the baking trays.
  14. Spread your pizzas with your favourite tomato pizza sauce, grated mozzarella and choices of thin slices of salami, chorizo, camembert or brie, feta cheese, bacon, pineapple, ham, mushrooms, anchovies, olives, herbs, seasoning, etc.
  15. Set your timer on and bake the pizzas on the lower shelf for about 8 to 10 minutes until the cheese is bubbling and the edges of the pizzas begin to brown slightly. 
    If you haven’t preheated your trays, your pizzas might take a little longer.
  1. Mix altogether in the tin.
  2. Spoon out the amount of pizza sauce you require for your pizzas and freeze the balance of the tomato pizza sauce in little air tight containers.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product