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Whole Wheat Pizza Dough

18 years ago

I have to change our diet and can no longer use any refined sugar or flour. I wanted to make pizza using whole wheat flour. I found a recipe someplace online and it came out terrible. Does anyone have a whole wheat pizza dough recipe they can share? Thanks...

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Comments (15)

lindac
18 years ago
Just buy "White whole wheat" it's made with a flour that has a lighter color and which can be ground finer.
Then use your regular recipe substuting the whole wheat flour.
Linda C
grainlady_ks
18 years ago
I agree with Linda C - use white whole wheat flour in your favorite pizza dough recipe. I mill my own, but King Arthur Flour carries an excellent white whole wheat flour.

White wheat has all the attributes of red wheat, except for the bran color. White whole wheat flour is less acidic, sweeter and milder tasting than red wheat varieties.

I also use agave nectar (a natural, low-glycemic, honey-like sweetener) instead of sugar in all my breads.

-Grainlady
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Pizza Hut isn't really what I meant by a decent pizza place. It's basically fast food and doesn't have the kind of wonderful flavor a good pizza dough has, even if they'd sell you dough. Certainly not worth 45 min. drive. My pizza recipe is based on this one: http://www.food.com/recipe/100-whole-wheat-pizza-dough-and-pizza-tips-436030 I've made it as stated and it makes good pizza. The changes I've made for myself are to suit my wheat and my tastes. I don't know if this has enough guts (i.e., well developed gluten that isn't cut by the bran content) to stand up to direct grilling (i.e., on a grate or grate pan), though you could certainly make it on a solid pizza pan on the grill. It runs sticky, so oiling the pan is a good idea. It's best to use a high protein whole wheat flour, like King Arthur hard (soft is for cakes). You could sub in some bread flour, like in Lars's recipe or add some vital wheat gluten to up the gluten as well. My version uses home milled flour (finest setting on electric flour mill appliance). You can buy both hard white whole wheat flour and hard red whole wheat flour, but you could use all of either. Use the very freshest flour you can get if you don't mill your own or you'll need more sweetening, like the honey in the linked recipe. I do the combination for flavor. All red is too sharp and overwhelms the toppings. All white whole wheat isn't tasty enough. 100% Whole Wheat Pizza Mill flour: 204 grams hard white wheat 135 grams hard red wheat Add to mixer bowl with: 22 grams barley malt powder (diastatic or middle of the road, not sweetener only) Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) 7 grams dry salt (any kind) (heaping tsp.) scant 2 grams active dry yeast (heaping 1/2 tsp.) 241 grams water 22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish Dough Whisk or flat wooden spoon and let rest for about five minutes. Knead in mixer with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions (don't use a sharp knife on silicone mats--use a bench scraper or the back of a knife). This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours (i.e., put in fridge for a slow rise). Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 475°-500° F. Shape the dough into a round, using gravity, as usual, or press to the sides with your fingers, but don't overwork--too much handling cuts the whole wheat gluten and spoils the rise. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. N.B. -- In my experience, this dough is at its best 2 days after being made. 24 hrs. is minimum and okay. Two days is spot on. Three days is fine. Four days and the yeast might be exhausted, or nearly, so you'll have more of a thin crust/flatbread, but it's still good. If you're going to keep the dough longer than that, put it in the freezer right after making it up, and defrost overnight in the refrigerator. It will only keep, unbaked, a month or two in the freezer before the yeast gives up. A better way to keep it would be to bake all of the dough on the second day, either as pizzas or untopped (for untopped, dock the dough so it won't puff up--poke all over with a big fork if you don't have a docker). Pull them from the oven before they brown completely. Maybe 7 minutes. Put them on baking parchment or waxed paper wrapped cardboard, and wrap for freezing.
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kathleen_li
18 years ago
Christine, I am in NY too, and I am able to buy frozen whole wheat pizza dough in the supermarket. It comes in a ball, and is carried by most markets here on L.I. Made by Wenner Bread Products, Bayport, NY. I keep it on hand in case I don't have time to make dough.
claire_de_luna
18 years ago
I have a great recipe for crust that I often substitute white whole wheat flour into, as I'm trying to get more whole grains into our diet as well. I was privileged to have Ann be the first one to review it (She is the ''very good cook I know''.) It incorporates her recipe for sauce, which is just delightful...summery and fresh tasting.

It looks more complicated than it actually is. I just wanted the recipe to have fool-proof instructions, so I could continue to make pizza the same way more than once!

Here is a link that might be useful: Claire de Luna's pizza
slowlane
18 years ago
Christineny, I always use pure whole wheat for my pizza crusts (and pretty much everything else). The trick is to take your time and let the dough rest; then re-test to see if it needs more liquid.
rhome410
18 years ago
Are you buying your whole wheat flour at the grocery store? I've really found it worth it to grind my own... I always use Montana Hard White Wheat. I always thought most store bought whole wheat flour was like sawdust in baked goods, but with the home-ground hard white, the dough rises nice and light for bread (and pizza crust) without mixing in white flour. I sometimes mix in spelt when I grind, and add cracked multigrain combinations to the dough...It's better to vary and/or mix your grains than depend wholly on wheat. Best wishes on your new lifestyle.
christineny
Original Author
18 years ago
Thanks everyone for your comments and suggestions. I tried again last night to make whole wheat dough. It did somewhat rise but it stuck to the pan. Next time I will try parchment paper.

rhome410 - I am very interested in your idea of making my own. Can you tell me exactly how you do it? I would really appreciate it.
rhome410
18 years ago
I have an electric grain mill and I buy the wheat berries in 50 lb bags. I have a WhisperMill, which isn't available any more. If I was buying a new one today, I'm pretty sure I'd get the Nutrimill. It's an investment (meaning they're not cheap), but we think it's been well worth it and would do it again. Freshly ground flour helps makes amazing bread...and with all the nutrients and fiber still there.

When I make a huge batch of bread, I end up using a full batch of flour (8 c. wheat ground into 12 c flour... at least that's what it says, I can't say I've ever measured the flour to verify the end measurement). If I'm doing pizza or something smaller than the bread, I freeze the remaining flour so I don't have to grind each time I want a couple of cups.

I'm not sure what else to tell you, but if you have more questions, I'd be happy to answer....Here or email through 'my page.' The email system doesn't always work here, so if you don't hear back within the day, post here again instead.
grainlady_ks
18 years ago
If you are into sourdough, this is a simple recipe (for more information, see link below). I use an old-fashioned form of starter called "Everlasting Yeast", but it works essentially like other starters. I make an overnight sponge and in the morning I mix:

1-1/2 c. starter
1 T. oil
1 t. salt
1-1/2 c. freshly-milled whole wheat flour

If I'm going to use it immediately, I knead the dough for a few minutes, then let it rest (covered) for 1/2 an hour, form and pre-bake the crusts. If I use it in the evening, I toss the dough in a plastic bag and retard the dough in the refrigerator all day. Take it out about an hour before I need to form the pie/s. You can bake this panned, or on a stone - your choice.

I'm with rhome410 - there's nothing like using freshly-milled flour. I think commercial whole wheat flour tastes like "old dirt" (she mentioned "sawdust") compared to freshly-milled. Most of the commercial whole wheat flour products (with a few exceptions) are nothing more than white flour with some of the bran raked back into it. By law, in many places, the wheat germ has to be removed from whole wheat flour so that it has a longer shelf life because the germ oil goes rancid very rapidly. Only by milling your own grain will you ever experience the best of the nutrition and fiber available in the wheat. Once wheat is milled, the nutrition quickly begins to degrade, the germ oil quickly goes rancid, and you'll NEVER experience anything like freshly-milled flour if you use commercially milled whole wheat flour.

I also like Montana Wheat Prairie Gold Wheat (Hard Spring White Wheat). I've been able to get it at Wal-Mart recently, $5 for 25-pounds (regularly $11), so I've stocked up hundreds of pounds (I also mill many other grains/seeds/beans - not just wheat). Wheat keeps well for very long periods of time. You can get approximately 90 one-pound loaves of whole wheat bread from a bushel (60-pounds) of wheat (source: Kansas Wheat Commission).

I also have an old Whisper Mill (now they are made under the name Wonder Mill), and if I had to replace my Whisper Mill, I'd get a Nutri Mill, as well.

-Grainlady

Here is a link that might be useful: Sourdough Home
rhome410
18 years ago
Thanks, Grainlady, for correcting the name of the wheat. I knew when I was writing that it didn't sound right. Darn...Our WalMart doesn't have groceries, so I have to drive over an hour to get my Montana Prairie Gold at a grocery store that carries more specialty items and will special order the bags for me. But it's not that often, so not too much of a sacrifice.
christineny
Original Author
18 years ago
Thanks grainlady and rhome410. This is all so confusing to me. I will consider buying a nutrimill. I have always just baked with unbleached white flour. My DH just had brain surgery for a tumor. I need to keep him off of flour and sugar. I have no idea what I should be giving him so I switched to wheat.

Any links where I can read about milling my own flour?

Thanks..
christineny
Original Author
18 years ago
Thanks grainlady and rhome410. This is all so confusing to me. I will consider buying a nutrimill. I have always just baked with unbleached white flour. My DH just had brain surgery for a tumor. I need to keep him off of flour and sugar. I have no idea what I should be giving him so I switched to wheat.

Any links where I can read about milling my own flour?

Thanks..
rhome410
18 years ago
http://www.pleasanthillgrain.com/ has the Nutrimill and lots of info about using it and what it does. Milling your own flour is pretty simple, even though it seems like it might be overwhelming when you first consider it. It's basically buy a mill and some grain, read the directions for your mill, and grind your own flour in a matter of a few minutes. I know you'll want to investigate mills and grains, though, so I did a search on Yahoo for 'milling your own flour.' The link below is for the one that I think would address what you're asking.

Maybe check your library for books, too.

Here is a link that might be useful: Info on milling flour
christineny
Original Author
18 years ago
Thanks rhome! I will look into different options today. Do you have to add gluten to make the dough rise?

I used to bake a lot. My kids and DH really enjoyed my baking. I can no longer bake and my kids are having a really hard time. I did make some whole wheat muffins but the flour from the grocery store does have a very heavy taste. Since this way of cooking is a life change for me, I have no problem buying a mill. Thanks for all your help and advice!!
rhome410
18 years ago
I don't always add gluten to bread, and never do to pizza dough. I'm not sure I notice any difference on the bread with or without it. The 1 thing I feel passionate about is the type of wheat I use. I also certainly prefer to use SAF Instant yeast, but I've used others in a pinch.

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