100% Whole Wheat Pizza Dough and Tips

⏱ 27 mins 🍽 5 pies, 15-20 serving(s) 🏷 Low Cholesterol

This recipe adapts a classic whole grain pizza dough for a less hydrated, easier-to-handle result. The method involves mixing, resting, and a series of stretch and folds before dividing the dough into five portions. After an overnight rest, the dough balls are shaped, topped, and baked on a hot stone until the crust is perfectly browned. The recipe also includes a useful tip for creating a simple, uncooked tomato sauce.

100% Whole Wheat Pizza Dough and Tips

Ingredients

  • 5 1/2 cups whole wheat flour (24 oz or 680g, I use hard spring wheat flour)
  • 2 tablespoons honey (or 1.5 oz or 43 g sugar)
  • 2 teaspoons salt (0.5 oz or 14 g, less volume if using coarse salt)
  • 1 teaspoon instant yeast (0.11 oz or 3 g)
  • 2 1/8 cups water (17 oz or 482 g, Reinhart uses 2.25 cups or 18 oz or 539 g)
  • 3 tablespoons olive oil (1.5 oz or 43 g)

Method

  1. Combine all the ingredients with a spoon for roughly 1 minute, or use an electric mixer's paddle attachment for the same duration.
  2. Allow the dough to sit for 5 minutes to fully hydrate, ensuring it is covered during this rest.
  3. Knead the dough by hand or with a mixer's dough hook for a period of 5 to 6 minutes.
  4. Lightly oil your work surface and hands, then transfer the dough. Stretch it from the bottom to form a rectangle one third as thick, then fold it like a letter. Repeat with the ends to create a folded package, turn it over, and shape into a smooth ball.
  5. Divide the dough into five equal pieces, each weighing about 8 oz or 227 g, using a dough scraper or knife.
  6. Shape each portion into a ball.
  7. Lightly spray the dough balls with oil and place each one into a plastic sandwich or freezer bag that has also been sprayed inside with oil.
  8. Let the dough rest overnight, or refrigerate for up to 4 days. It can also be frozen for several months.
  9. If frozen, thaw the dough in your refrigerator for one full day before you plan to use it.
  10. On the day of baking, take the required number of bags from the fridge. Remove the dough onto an oiled pan or surface, press gently into discs, spray with oil, and cover with oiled plastic wrap.
  11. Place a pizza stone in your oven and preheat it to 500F, or a slightly higher temperature if your oven allows.
  12. Get your chosen pizza toppings ready.
  13. Using a little flour, shape each disc by letting gravity help and using your knuckles to stretch and rotate it until it reaches 10 to 12 inches. The rim should be thicker, with a thin but not paper-thin centre.
  14. Transfer the shaped base to parchment paper, then add your sauce, cheese, and other toppings.
  15. Slide the pizza onto the hot stone and bake for 7 to 8 minutes at 500°F, until the cheese is bubbly and the crust has browned.
  16. A useful tip: for a simple sauce, use canned whole peeled plum tomatoes. Deseed them, add salt, blend slightly with an immersion blender, and strain some water. A pinch of sugar balances bitterness and improves consistency. do not cook the sauce.

Nutrition (per serving)

Sodium312200 mg

Recipe details

CategoryLow Cholesterol
AuthorRed_Apple_Guy