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Whole Wheat Pizza Dough
February 11, 2010
11:25 am
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BuckeyeGirl
N.E. Ohio
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Whole Wheat Pizza Dough

Best dough for thinner crust pizzas, and for calzones!  Stores well in a tightly wrapped bag in the fridge, I do this after the first rise when I decide I’ve got enough pizzas done!!  lol

I bake my pies in a hot oven, at least 400⁰ f

2        cups warm water (110⁰ f or 43c)

2        Tbls olive oil

1        tsp sugar

4        cups whole wheat flour

2        cups all purpose flour (plus more reserved, up to about another ½ cup)

2        envelopes instant yeast (or 14g or 4 ½ tsp)

Mix water, sugar, yeast and proof in a warm spot till foamy, (approximately 15 min).

My method for the next step probably seems odd, but it works for me!  I put 6 cups of the flours into a bowl, drizzle the olive oil into flour and work it around with fingers to distribute the oil well throughout the flour.  Now I combine the dry ingredients with the wet, in whichever direction you prefer.  For me it depends on the bowls I started with. 

Knead the dough very well till elastic and smooth, adding the remaining ½ cup or so of flour as needed.  We wanted the whole wheat but that demands extra kneading to develop the gluten in it.  Shape into a ball, coat lightly with olive oil, cover and set in warm spot to rise for about an hour.  (it probably won’t quite double)

Punch down and cut in half for two medium pies.  I often cut it into quarters or even sixths and roll or pat out into small mini-pizza crusts.  Let the crusts rest about 15 minutes, then top as desired.  This is a very tough and workable dough, that turns out tender, while still crisping up nicely.  We like our pizza crust on the thin side and this is great dough for that. 

It was given to me for use as a dough well suited to rolling out thinly for making a calzone type ‘pocket’ pizza.  It does work for that but I usually make it into at least two smaller regular pizzas or several smaller ones with various toppings on each.  I usually bake the small individual pies in my cast iron frying pans and don’t worry what shape they are, round, oval, triangles, WHATEVER!  I want to try these on my grill but I planned badly when I was shoveling snow this past week, so getting to the grill would be a pain.

Located in N.E. Ohio

February 11, 2010
11:47 am
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Pete
WV
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Have you been reading my mind again, BG??  Just picked up a couple of cheap pizza pans with the intention of making some pizzas for the freezer (using these pans just as flat forms) and was wondering where to find a good whole wheat crust recipe!

Thank you, thank you, thank you!!

Anulos qui animum ostendunt omnes gestemus!

February 11, 2010
6:08 pm
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rileysmom
Rural Montana
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BuckEyeGirl, I LOVE grilled pizza!  Especially BBQ chicken.  Have you used your whole wheat dough for the grill?  My husband and I used to love deep dish pizza (We'd be called Chicago pizza snobs!) but grilled thin, crispy crust pizza is wonderful!

February 11, 2010
6:13 pm
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BuckeyeGirl
N.E. Ohio
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No I haven't tried it yet but this dough is quite sturdy so I think it'd be a perfect one to try.  Too much snow at the moment though! 

Located in N.E. Ohio

February 17, 2010
9:48 pm
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BuckeyeGirl
N.E. Ohio
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OK, I just made a very mediocre pizza crust tonight with this recipe, it was TOO dry and not good at all!  It was a different bag of WW flour, so I'm going to caution ya'll to cut back on the WW flour till you see how it feels in the first kneading.  I knew it felt dry but I thought “It's turned out so well so many times, surely it'll be ok!”  …well, it wasn't!

Beware of new sacks of flour and hot kitchens.

Located in N.E. Ohio

December 13, 2013
11:12 am
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denisestone
Banty
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Okay, I am going to do this here because honestly I have no idea how to post a new topic. Why is this so hard? I am smart but still can’t figure it out!!!

 

I am bringing homemade pizza to a party on Monday evening but I don’t have time to make the dough Monday afternoon (I’ll be at work).
 
Can I make the dough ahead of time (Sunday)?
 
Can I make the entire pizza ahead of time (Sunday)?
 
Denise
December 13, 2013
1:31 pm
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mamajoseph
Kenya
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November 11, 2010
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Denisestone, I just saw your new topic, so you must have figured it out! Good for you; I answered you there.

BEG I make this recipe and note 3 things.

1) For WW pizza dough to “work”, it does need to be pretty wet.

2) If you really want thin crust and WW, it’s better to roll it out than pat it out. It just doesn’t have enough gluten to stretch as well as white flour.

3) Using whey instead of water makes a nice, light, crispy crust.

Okay 4) If you want to do a pizza on the grill, you would do well to pre-bake the crust for about 10 minutes in your oven. Or use a pre-frozen partially baked pizza blank, like I talked about in the other topic posted by Denisestone.

5) Yes, we do make a lot of pizza around here.winkLike every week for about the last 10 years.

I (sorta) have a farm in Africa.

September 14, 2017
2:14 am
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TonnyFillet
Tampa, Florida
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September 12, 2017
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mamajoseph said
Denisestone, I just saw your new topic, so you must have figured it out! Good for you; I answered you there.

BEG I make this recipe and note 3 things.

1) For WW pizza dough to “work”, it does need to be pretty wet.

2) If you really want thin crust and WW, it’s better to roll it out than pat it out. It just doesn’t have enough gluten to stretch as well as white flour.

3) Using whey instead of water makes a nice, light, crispy crust.

Okay 4) If you want to do a pizza on the grill, you would do well to pre-bake the crust for about 10 minutes in your oven. Or use a pre-frozen partially baked pizza blank, like I talked about in the other topic posted by Denisestone.

5) Yes, we do make a lot of pizza around here.winkLike every week for about the last 10 years.  

Hmm, I may have to take note of this for future use. :)

May 29, 2019
7:36 am
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apilinariosilvia
New York
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February 21, 2019
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Nice !!

I want to try this. But i don’t know how to make it.

Please tell me, can we make it in Wood fired oven??

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