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Healthy Whole Wheat Pizza: On Your Baking Steel

Whole Wheat Pizza Margherita

We recently took to our Facebook page to find out what our readers would like to see on our blog. With over a hundred comments, we got a good idea of what you are looking for, one of the more popular answers was a healthy whole wheat pizza dough. We’re on the same page.

There may still be snow on the ground, but believe it or not, summer is just around the corner. Cue the health kicks. So why not create a whole wheat dough, to help stay on the right track while getting ready for the summer season.

There are a lot of schools of thought on a whole wheat pizza crust.  I've messed around with 100% whole wheat dough, and I wouldn't really call it pizza. An all wheat crust will have prevalent nutty flavors but the crust itself will become very dry and hard.

So instead of using 100% whole wheat flour, we will use a ratio of bread and whole wheat flour. I tried out a few different combinations before setting on a 4-1 ratio.  This delivered a very consistent and flavorful pizza crust. Think of it this way, use no more than 20% wheat flour per batch. Jim Lahey's no knead dough recipe typically calls for 500 grams of bread flour, we will reduce that to 400 grams and add 100 grams of whole wheat flour. The dough will be a little less springy but the Baking Steel will help take it up a notch & deliver a crispy, healthy pizza.

King Arthur Flour Whole Wheat
flour, salt, water and yeast
whole wheat pizza dough

Whole Wheat Pizza Dough Recipe

adapted by Jim Lahey's no knead pizza dough

Ingredients:

400 Grams or 3 1/3 cup of bread flour

100 grams or just under 3/4  cup (for precision please use a digital scale) whole wheat flour (we used King Arthur's version)

16 grams or 2 teaspoons of fine sea salt

1 gram active dry yeast

350 Grams or 1 1/2 cups of water

Instructions:

1. Combine your whole wheat flour (100 grams) and bread flour (400 grams) in your mixing bowl.

2. Next, add 1 gram (1/4 teaspoon) of active dry yeast

3. Pour in 16 grams (2 teaspoons) of fine sea salt.

5. Whisk all of the dry ingredients together in your mixing bowl.

6. Pour in 350 grams (1 1/2 cups) of water.

7. Whisk all your dry ingredients together.  Next, slowly add water and mix with a wooden spoon.  Continue to mix until all ingredients are bonded.  Move to a clean bowl and cover with a kitchen towel or plastic wrap. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.

8. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.

9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into  equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

10. Meanwhile, oil some round containers and place each dough ball inside. Refrigerate for up to 5 days. 

You are all done. It really is that simple.

 

caramelized onions and fontina on top of a whole wheat dough

Whole Wheat Pizza Creations

We used our whole wheat pizza dough and made some of favorite pizzas.   

Remember to place your Baking Steel on the top rack and pre-heat for at least 45 minutes.

The first is our self-proclaimed famous arugula pizza.

1. Caramelize onions, slice fontina cheese and bake for 4 minutes and then switch your oven to broil for the remaining 2 minutes.

2. Remove and top with arugula, sea salt and balsamic vinegar.

out of the oven
whole wheat pizza with arugula

 

Our next creation was a traditional Margherita on a Whole Wheat Dough.

Remember to place your Baking Steel on the top rack and pre-heat for at least 45 minutes at 500 F.

The second creation is a traditional Margherita on a whole wheat dough.

1. Stretch out your pizza dough and distribute tomato sauce over the top, leaving  a little room around the border. 

2. Tear or rip whole milk mozzarella, maybe 4 or 5 pieces.  

3. Launch and bake for 4 minutes on convection bake, switch to broil for the remaining 2 minutes.

4. Remove from oven, splash on extra virgin olive oil and fresh basil.

*Another school of thought, bake with only tomato sauce for first 4 minutes, remove and place fresh mozzarella and finish under the broiler. You may notice your cheese will melt almost perfectly when added mid-bake.  Chef's choice.

Slice and Serve,

Andris

whole wheat pizza Magherita
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