I’ve been trying to push whole wheat pizza crust for years. Unfortunately, it seems to me that 100% whole wheat and pizza just don’t really go together. I’ve finally reached a compromise of wheat to white flour in my pizza dough using whole wheat white flour. It maintains a decent amount of fiber and hearty wheat flavor, without tasting like cardboard crust.
Wheat Pizza Dough Prep time: 15 minutes | Rise time: 2 hours | Bake time: 15 min | Makes (1) 10″ pizza
3/4 C whole wheat white flour
1/2 C white flour (bleached or unbleached)
1 tsp olive oil
1/2 tsp salt
1/2 tsp active dry yeast
1/2 C warm water (105 degrees to 115 degrees)
Dissolve yeast in warm water and let stand for 5 minutes. Meanwhile, mix flours and salt in food processor equipped with chopping blade.
Turn food processor on and slowly pour in yeast/water mixture. Continue to mix in food processor until dough comes away from bowl, and then for about 30 additional seconds. These last 30 seconds allow the blade to knead the dough.
Remove dough from food processor and gather all dough into a ball. Place dough ball in a large bowl that has been oiled with the 1/2 tsp olive oil. Turn dough ball to coat and then cover with plastic wrap or a clean dishcloth. Leave in a warm place to rise for about 2 hours. Press it with your finger to see if it’s done; an indent should remain.
Preheat oven to 500 degrees with pizza stone on bottom rack. Holding top edge of dough ball in both hands, carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 10-inch round. Place on parchment paper, or a well floured or corn meal covered pizza peal or upside down cookie sheet. Top with your favorite sauces, toppings, and cheese. Slide onto pizza stone and bake for 10-15 minutes.
Half of crust: 270 calories | 3g fat | 590mg sodium | 55g carbs | 5.5g fiber | 9g protein
Tip: After dough is finished rising, it can be refrigerated for up to 48 hours and tossed out later. I like to make the dough on a Sunday afternoon and then toss it out the following Monday night for a quick easy dinner.
Tip: Don’t have a food processor? No problem. The dough can be hand mixed and kneaded as well. Mix flours and salt with yeast/water mixture until blended and sticky. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself. Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.