My first whole wheat pizza turned out pretty great! Not only does it taste great and add a bit of chewiness, I found the wheat makes the pizza easier to work with.
Just as I’ve said in Bread In Three Hours, there are recipes that get you results fast and there are recipes that take a day or more. It all depends on how much time you’re willing to wait for a really great pizza. I’ve made the No Knead dough before that sits in your fridge for a week. You get dough that’s easy to work with and tastes great. When I made Bread In Three Hours, I added a bit of sugar to speed up the rise time and to add some sweetness. In this Whole Wheat Pizza, I’m using whole wheat to add some flavor and a little chewiness that a slow rise dough would provide. I did overcook this by about five minutes but I like my pizza well done anyway. This pizza was topped with ricotta cheese, olive oil, kalamata olives, roma tomatoes, red onion, and fresh basil.
If this is your first time making pizza at home, I’m going to recommend a few tools for your pizza making tool kit.
Of course you’re going to want a pizza peel. This is the long flat board that you use to transfer the pizza to and from the oven with. Watch out for the size of the paddle. You want to be sure it’s not bigger than your oven and that it’s big enough for the size of the pizza you want to make.
To cook the pizza, I highly recommend a pizza stone. This is the single greatest component that has helped me to make pizza at home. I can’t say not to bother trying to make pizza at home without one, but… you’re on your own buddy. I’ve also read great things about the baking steel. Either of these components need to be preheated in the oven for at least 30 minutes. Place the stone as close to your oven’s heating element and it will cook the dough from the bottom up giving you a nice crispy crust.
The last (or first) thing you’re going to want is a scale. All things bread are measured by weight. As you start reading up on bread and pizza making, you’ll find that water is referenced as a total percent of the weight of the flour. For example, 70% hydration means that you’ll need 105 grams of water for 150 grams of flour.
Whole Wheat Pizza Dough
- 100 g all purpose flour
- 50 g whole wheat flour
- 100 grams warm water
- 2 tsp active dry yeast
- 1 tsp sea salt
- Combine yeast and water in a small bowl and allow to proof for 10 minutes.
- Combine salt and flour in a large mixing bowl.
- Add yeast and water to flour and mix well with your hand until there is no dry flour.
- Allow rest and hydrate for 15 minutes.
- On a lightly floured surface, turn out the dough and knead until smooth for about 10 minutes.
- Clean out the bowl and grease with a teaspoon of olive oil.
- Place the dough in the bowl and cover with plastic wrap. Set in a cool oven for 4 hours.
- Remove bowl and turn oven on to it's highest setting to preheat your stone for 30 minutes.
- On a lightly floured surface form dough with your hands in to a pizza shape. Transfer to a floured pizza peel.
- Place ingredients on pizza dough, give it a quick little shake to make sure it's not stuck to the peel and transfer to your stone.
- Bake for 25-30 minutes.