25 September 2014

100% Whole Wheat Pizza Dough

This is the basic pizza dough I make.  It's enough for 2 12x18 pizzas and is based on the recipe from Flatbreads and Flavors. It's not a last-minute recipe so you'll want to start at least three hours ahead, or even in the morning because it's really flexible on that end. You can also put the dough in the fridge after it rises and use it a day or two later.  Let it come to room temperature before working with it.

2 1/4 cups warm water
3/4 tsp yeast
6 cups or so of whole wheat flour
1/2 tablespoon salt
3 tablespoons olive oil

Combine the water and yeast, then add 1.5 cups of flour and mix well.  Add another 1.5 cups and stir 100 times, or for about a minute, in the same direction.  Cover and let rest for 30 minutes to three hours.

Add the salt and oil, the slowly add enough flour and knead to create a soft, not-too-sticky dough.  Shape into a ball and let rise for 3 hours.  If you're not ready to bake it yet, you can punch it down and let it rise again.

Press half the dough into a 12x18 baking dish, top with whatever you like, and bake on a baking stone at 450 for about 10 minutes, or till it's done the way you like it.

3 comments:

  1. I want to try this, but I think you mean add 1.5 cups flour, not water, right? Would you mind double-checking? Thanks for sharing!

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  2. Also, have you ever used chappati flour? I can't get whole wheat flour here except at one grocery store far away, so I use chappati because it seems like it's whole-r than white, but it's not as rough as real whole grain. It makes really excellent tortillas - I guess I can try it with pizza dough!

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  3. Sorry about that. I fixed it.

    Yes, you can use atta/chapati flour. I had something like that in Kyrgyzstan and it was fine.

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