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Whole Wheat Pizza Dough Question

Celtic Wolf
Celtic Wolf Posts: 9,773
edited November -0001 in EggHead Forum
Has anybody come up with a good recipe for whole wheat pizza dough?
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Comments

  • Gandy Dancer
    Gandy Dancer Posts: 273
    Here is one I like.

    1 package active dry yeast (about 2 1/4 teaspoons)
    1/3 cup warm water (100° to 110°)
    1/2 cup whole wheat flour (about 2 1/2 ounces)
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    1 tablespoon vital wheat gluten
    1 teaspoon evoo
    1/2 teaspoon kosher salt
    Cooking spray

    1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, Add flours, wheat gluten, oil and
    kosher salt; stir until a soft dough forms.
    2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size,
    3. Preheat oven to 450°.
    4. Punch dough down. Roll dugh out.
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  • Retired RailRoader
    Retired RailRoader Posts: 980
    Celtic, here is a whole wheat dough that I make. It produces a thin dough and best of all it was approved for the South Beach Diet Stage 2.

    Prep time: 5 minutes
    Start to finish: 15 minutes
    To make ahead: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.
    Degree of difficulty: moderate

    Ingredients
    1 3/4 cup whole-wheat flour
    1 package quick-rising yeast, such as Fleischmann's RapidRise
    3/4 teaspoon salt
    1/4 teaspoon sugar
    1/2-2/3 cup hot water (120-130°F)
    2 teaspoons olive oil To make:
    1. Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
    2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
    Everyday is Saturday and tomorrow is always Sunday.
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  • Fidel
    Fidel Posts: 10,172
    Just about any recipe will work, just substitute a portion of whole wheat flour for high-gluten flour. The more gluten you get into it the better it will stretch. If you plan to roll it then you can use all whole wheat flour, but allow for some rise time after you roll it or you will get a flat dense crust. I also like to use honey or molasses in place of granulated sugar in most recipes.

    You will probably need to use a bit (Tbsp or so) more liquid - either water or EVOO - to get it to come together.

    The important thing is to not knead this dough more than enough to just get it to come together. If you knead it then the bran in the whole wheat flour will cut the gluten chains and you will not get much rise and it can be almost impossible to stretch.
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  • mkc
    mkc Posts: 544
    Joe from desertculinary.blogspot.com likes this one from Eating Well:

    Whole Wheat Pizza Dough (Adapted from Eating Well)

    1 cup whole wheat flour
    1 cup all purpose flour
    2 1/4 teaspoons instant yeast
    1 teaspoon salt
    1/2 teaspoon sugar
    3/4 cup warm water
    1 tablespoon olive oil

    Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

    Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.

    *If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.

    If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.

    3/4 cup whole wheat flour
    3/4 cup all purpose flour
    2 1/4 teaspoons instant yeast
    3/4 teaspoon salt
    1/4 teaspoon sugar
    1/2 cup warm water (may need slightly more)
    2 teaspoons olive oil


    The one Gandy Dancer posted which has the vital gluten in it will have better structure (because of the gluten). Whole grains make it more difficult for bread doughs to rise and gluten is often added to counteract this effect.
    Egging in Crossville, TN
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