whole wheat pizza dough

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Whole wheat flour behaves a little differently than AP flour. Not better or worse, just different. There are a couple of recipes here: one for the pizza dough, the other for a tangy raw tomato sauce.

Whole wheat pizza dough (makes 3 pizzas)
500 gm whole wheat flour
375 gm warm water (75% in baker’s percentage)
2 tbsp of olive oil
1 tbsp of active dry yeast
12 gm of salt

Nothing too fancy, throw it into the stand mixer with a dough hook and mix it until it forms a ball and clears away from the bowl, about 4 minutes depending on the type of mixer you use.
Lightly oil a bowl and put the dough in. While you’re doing this, turn your oven on to the lowest temperature it will hold. My oven is electric, and it will display the temperature as it increases to whatever you set. Turn the oven off when it reaches 150 and put the dough in. You’ll be ready to go in about 1 1/2 to 2 hours.
As soon as the dough swells a bit, it’s ready. I made the dough at 4, and we had pizzas at about 6:15.

Tangy tomato sauce
1 28 oz can whole, peeled tomatoes
2 tbsp of olive oil
1 tbsp of fish sauce (yes, I know)
salt to taste

Blend it until pureed. Use it as a pizza sauce, serve with pasta, lentils, chickpeas, heat it and dilute by 1/2 for tomato soup, etc.

Marinara pizza with anchovies, caramelized onions, and arugula

Use more or less anchovies depending on what you like.
Thinly slice 1 medium onion and cook over low-medium heat (just high enough to hear a little sizzle) until well-browned.
Use the above sauce, mince 2-3 anchovies and spread evenly along with the onions.  Cook like you would a regular pizza.

In a bowl, toss arugula with a little red wine vinegar, salt, and a small sprinkle of olive oil. Top the pizza with arugula salad, grate a little fresh parm if you like.  If the calories in pizza come from the toppings, this is pretty bare bones.

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One thought on “whole wheat pizza dough

  1. I haven’t made any pies entirely with whole wheat flour, but occasionally mix in some whole wheat to soften the dough a bit. I’ve found that the whole wheat works best in the usual 500 to 550 degree range of the kitchen oven rather than at the scorching temps from the “egg” or wood-fired oven.

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