Whole Wheat Pizza

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I've rolled a lot of pizza dough this summer, experimenting with different types of flour and whatnot. This recipe has emerged as the winner for best taste, ease of rolling and transferring to a pizza stone. It's secret ingredient is one tablespoon of a high gluten flour. Gluten is the protein in flour that is kneaded to give bread structure, so it's easy to understand why high gluten flours are used in bread baking to ensure puffy loaves of bread. It makes rolling out the dough easier for a thin crust, which makes for a crisp snap when eating.

Whole Wheat Pizza Dough
Makes two 11-inch pizzas

  • 2 tsp yeast
  • ½ tsp sugar
  • 1 cup warm water (100 - 110 degrees F)
  • 1 tablespoon extra virgin olive oil
  • 2 and ¾ cups whole wheat flour
  • 1 tablespoon Bob's Red Mill Vital Wheat gluten flour
  • 1 and ¼ tsp salt
  1. Dissolve yeast and sugar in water in a small bowl and set aside.
  2. In a large bowl (mine is a vintage 4.5 quart Pyrex I got for my birthday --- thanks honey!) combine flours and salt.
  3. By now, the yeast should be foaming. (If not, the yeast is probably dead, so start over. This is why you do this separately, to ensure the yeast is alive & well. They are the workhorses of this recipe. If they're not alive, you don't have a pizza dough.)
  4. Add olive oil to the proofed yeast mixture.
  5. Pour it into the flour mixture and mix with a strong wooden spoon until it comes together.
  6. Roll up your sleeves and start kneading! With my giant Pyrex bowl, its smooth sides rival any marble countertops, so I'm able to do the kneading right in the bowl. Knead until the dough is smooth & elastic.
  7. Lightly oil the dough and bowl, cover tightly with plastic, and place in the sun until the imprint of two fingers poked into the dough remain (approx 1 hour). If you're going to bake your pizza right away, then start preheating your pizza stone at 450 degrees (it requires about one hour to preheat.)
  8. Lightly knead the dough again to in redistribute the yeast, and divide into two balls. The dough can be frozen at this point in plastic bags. On the day of baking, thaw in the refrigerator before rolling out.
  9. Roll out dough into thickness desired.
  10. After the pizza stone is preheated through, carefully sprinkle cornmeal onto it to prevent the pizza from sticking (the stone is very, very hot.) Move crust to the stone by folding half of it over a rolling pin and laying it out on the stone (trust me, it'll take a few times before you master the technique.)
  11. Add your toppings --- I love any kind of mushrooms, minced garlic, and a quattro formaggio mix of cheeses.
  12. Bake for 13 minutes. Serve immediately.

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