Whole Wheat Pizza (Update)

Jump to Recipe

 

Hello everyone! If you've been having trouble making this pizza recipe, you're probably not alone. Kneading is very important for pizza dough, but the previous version made a sticky dough that I found difficult to work with. Additionally, too much water in the dough makes it harder to gauge cooking time in an oven. 

I've slightly decreased water content and slightly increased oil content, and the pizza I made last night with the updated recipe was one of the best I've ever made.

 

Equipment

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

Wet Ingredients

• 1 1/8 cup warm water (near 100-110 °F)
• 1/8 cup equals 2 tablespoons
• 2 tablespoon olive or vegetable oil
• 1 tablespoon sugar
• Use the full amount for a fast rise, less for a slower rise. 
• 2½ teaspoons active dry yeast
• 1 1/2 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

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 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 (no more than 2 tablespoons). Continue kneading for 2-5 minutes, and no more than 10 minutes (there's just no more added benefit; diminishing returns).
• If the dough is still too sticky after adding 2 tbsp flour, do not add any more flour. Add oil instead, starting with around 1 tbsp. 
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 depending on how much sugar you added and the temperature of your kitchen. Be careful, though, as pizza dough can be overproofed; I learned this the hard way. 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 450 °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.
• If the oven is hotter than 450 °F, the pizza may not cook all the way through before it starts to burn. If you really want to try cooking pizza at high temperatures, use a thinner crust and fewer toppings.
• You can also flatten the dough directly in the baking sheet, hand-stretching it to size. I haven't found a significant difference in the two methods besides not having to clean a rolling pin after use.
  
6. Drizzle the bottom of the baking sheet with a very thin layer of oil, or use baking paper without any 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.
• If using a standard oven, I find that transferring the baking sheet to the very bottom of the oven for the last 2 minutes makes the crust hold together more. It takes on a golden-brown color instead of a dull beige.
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!