How to make White Whole Wheat Pizza Dough

November 14, 2007 Jasmine
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Look at that crust on the deep dish round!

Okay so this was my newest pizza adventure. This other site is where I got the new dough recipe from that I made on Monday for Tuesday. It was supposed to sit for 24 hours.

White Whole Wheat Pizza Dough Recipe

White Whole Wheat Pizza Dough

This is a very adapted version of Peter Reinhart’s dough using white whole wheat flour. There are a few corners that I’m in the habit of cutting with this dough, all reflected in the following recipe instructions.

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don’t dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don’t want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

Makes six 6-ounce pizza crusts.

Okay so it was really great! Even better than the last. Isn’t that what I always say? each recipe is better than the last. lol His recipe calls for 3 cups of flour for one big dough ball. I wasn’t sure how much it would make because we like to make 3 and freeze 3. So I made 4 big dough balls. I took two out and figured I would split them in half.

Here is one dough ball:

Now we have the pizza machine, but it can only cook one pizza at a time. So I took one dough ball and cut that in half. Made that pizza(Kass helped with toppings).

I dusted the dough with a little flour and lots of corn meal on the stone.

Here is how that turned out. Yeah I know dd#1 was dropping toppings all over the table.

Then I split the next half in half again cause I just bought 4 new round cake pans. I took two out, melted butter and brushed 2 round pans. That half dough was enough for two of the round pans.

I also have a huge rectangular shaped cookie sheet. I melted butter and brushed that pan as well. I took the last dough and we put that on this pan. I am thinking maybe there would of been enough dough from this for one more cake pan. Cause that pizza came out thicker than the deep dish rounds even! The first dough was enough for one big round and two cake pans.

The brown meat is turkey sausage

This is the side view.

The two round deep dish ones were really good. I am going to use this recipe again next time. The brushed butter was just enough for a crispy crust but not greasy. I liked that crust better than all the other past crust. Isn’t this what I always say? lol I didn’t try the pizza on the pizza maker and the rectangle one looked good too but I already had 3 small slices of the deep dish and was full. That is one thing about the whole wheat. It fills you up faster than white flour.

This is a pic of the pizza from the huge cookie sheet.

Basically we wound up with ALOT of pizza! Like twice as much as we needed and there is still 2 dough balls in the fridge. haha Maybe one dough is enough for one night.

Have you ever made deep dish pizza? What is your favorite kind of crust?

Entry Filed under: baking,italian,pizza,recipes,whole wheat recipe

2 Comments Add your own

  • 1. Kirstin  |  January 29, 2008 at 4:16 pm

    Yum! Those pizza’s look great. I have pizza on our menu for this week, with a whole wheat crust. My fave crust is deep dish, but I also like a crispy thin crust as well..hey, it’s dough and I love bread!

  • 2. jasmine  |  January 29, 2008 at 11:31 pm

    Thanx for stopping by. I love bread too. That is why I have to be careful and count my calories. haha. You should post your ww pizza recipe on your blog soon.

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