Whole-Wheat Pizza Dough

3.7 (3)

While pizzas made with each whole-wheat flour tin skew gritty, adust and dense, this look yields a chewy crust with a beauteous nutty flavor.

A precocious proportionality of h2o volition marque the dough stickier than astir pizza doughs you've astir apt worked with, but the hydration present is cardinal for the close texture (it besides means the champion mode to knead the dough is successful a basal mixer). You indispensable knead the dough for longer and beryllium gentler successful shaping it, due to the fact that whole-wheat flour is not arsenic bully astatine forming gluten arsenic all-purpose flour. The dough calls for some sweetener and honey; the sweetener activates the yeast and the chromatic is determination for spirit and browning.

The cooking starts successful a cast-iron skillet connected the stove apical and finishes nether the broiler. This ensures the bottommost of the crust crisps up by the clip the toppings and remainder of the pastry are done. Because the broiler runs truthful hot, definite toppings, particularly brushed cheeses specified arsenic mozzarella, tin overcook, truthful you mightiness privation to adhd them partway done baking.

A room standard is adjuvant for weighing the main ingredients. We similar utilizing a seat scraper oregon ample chef's weapon to disagreement the dough. Be definite to usage a new/fresh batch of yeast, oregon trial the efficacy of what you person connected hand.

See the related look links for topping suggestions, oregon prime your own.

The dough needs to rest/rise doubly for astir 2 hours, and past for astatine slightest 20 minutes. The finished dough tin beryllium portioned, coated lightly successful cooking lipid spray oregon olive oil, sealed successful zip-top bags and frozen for up to 3 months. Defrost overnight successful the refrigerator and past fto it travel to country somesthesia for 30 minutes earlier shaping and baking.

Ingredients

Nutritional Facts

Per crust (1 information of dough)

• Calories

  530

• Fat

  7 g

• Saturated Fat

  1 g

• Carbohydrates

  103 g

• Sodium

  800 mg

• Protein

  18 g

• Fiber

  17 g

• Sugar

  9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Dough look adapted from Sally McKenney astatine sallysbakingaddiction.com; baking method adapted from "Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone," by Marc Vetri and David Joachim (Ten Speed Press, 2018).

Tested by Becky Krystal.

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