Whole Wheat Pizza

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Ah, pizza! Do you dream of those thin, crispy New York slices? Or maybe you crave the deep-dish goodness of Chicago? Perhaps a taste of authentic Naples is what your taste buds desire, or maybe it's the familiar favorite from the warehouse store food court. But here's the thing: while we all love pizza in its glorious variety, that heavy feeling after indulging can put a damper on things, especially when your favorite spot no longer allows veggie customization (the horror!).

Fear not, fellow pizza enthusiasts! The answer lies in taking control. By making your own pizza at home, you get to call the shots on what goes in it. And the best part? This recipe features a 100% whole wheat crust that's both light and flavorful, making it a healthier and more satisfying option. Plus, it's incredibly versatile – you can load it up with your favorite toppings and create your own pizza masterpiece.

The beauty of this recipe is that it's fuss-free. No fancy equipment needed! Just your trusty oven and a baking sheet are all it takes to whip up this delicious base. Of course, if you have a pizza stone or steel, feel free to use that for an extra-crispy crust.

But what's the secret weapon in this recipe? Believe it or not, it's lemon juice! This unexpected ingredient works wonders on the dough. The acidity helps to soften the gluten, making it more elastic and easier to stretch without tearing. Plus, the vitamin C in the lemon juice acts as a food source for the yeast, giving it a little extra boost for a perfect rise. So, ditch the heavy takeout and embrace the joy of homemade pizza with this light and delicious whole wheat crust recipe!

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Rolling pin
• Baking sheet(s), aluminum or other metal

Wet Ingredients

• 1¼ cup warm water (near 100-110 °F)
• 1¼  tablespoon olive oil
• 1 tablespoon honey or sugar
• 2½ teaspoons active dry yeast
• 1.5 tablespoon lemon juice

Dry Ingredients

• 2 3⁄4 cups whole wheat flour (regular or white), ± ~1/8 cup depending on humidity
• 1 teaspoon fine salt
• [Optional] 2 tablespoons cup grated hard cheese (Parmesan or similar)
• Ensure the cheese does not contain any yeast-inhibiting preservatives like potassium sorbate

Directions

1. In a medium-sized bowl, dissolve the yeast in the warm water and stir. There may be clumps, but these will break down in a few minutes. Add remaining wet ingredients: olive oil and one of either honey or sugar. Let sit for 2-4 minutes, stirring occasionally, to fully dissolve yeast. Add lemon juice shortly before proceeding to Step 2.
2. Add dry ingredients (whole wheat flour, Parmesan cheese, and salt) to the same bowl. Mix until the dough begins adhering to itself, just approaching a cohesive mass.
3. Knead dough and add any detached pieces back into the center of the dough mass. By this point, the dough should be just slightly sticky, but not entirely smooth. If it is severely sticking to hands, add a little bit more flour. Continue kneading for 2-5 minutes, and no more than 10 minutes (there's just no more added benefit; diminishing returns).
4. Drizzle a thin coating of oil to the same bowl from above and place the kneaded dough back in the bowl. Cover with a cloth, plastic wrap, or similar, and let the dough rise in a warm place for between 1-2 hours (I prefer closer to 2 hours). This step is very important as you don't want a dense and hard pizza crust, and it makes it much easier to work with the dough later.
5. Preheat oven to 500 °F. Flatten and roll out the dough on a lightly floured surface using a rolling pin; I use some of the same whole wheat flour to prevent the dough from sticking or tearing. Aim for even thickness and a shape that looks like it just fits the interior surface of the baking sheet with no protrusion.
6. Drizzle the bottom of the baking sheet with a very thin layer of oil. Carefully transfer the dough to the baking sheet. Pinch closed any holes and roll inward any protrusions to prevent the crust from burning in the oven.
7. Add desired sauce, toppings, and cheese in an even layer.
8. Bake for between 12-14 minutes, depending on the amount of toppings. Cheese should be golden colored and almost, but not quite browning.
9. Remove the baking sheet from the oven with an oven mitt and let the pizza cool for about five minutes, about enough time to set a table. Enjoy!