Adapted a pizza dough recipe I had to incorporate whole wheat flour … with good results. This is tried and successful every bake so far.
Perfect Pizza Dough, 38% Stoneground Whole Wheat
Makes one pizza (4 to 8 slices, great meal and leftovers for one or dinner for 2)
- 5 oz. all purpose flour
- 3 oz. stoneground whole wheat flour
- 2g gluten powder
- 1 tsp instant yeast (I used SAF gold)
- 6 oz. water (7 oz. if you omit the starter below)
- 1 heaping tablespoon leftover sourdough starter (optional)
- 1/4 tsp salt (if your pizza ingredients aren’t salty you could double this)
Combine the dry ingredients.
Warm the water (microwave about 20 seconds to around 90º to 115ºF). Add the sourdough starter to the warmed water and gently stir (can omit and replace with an ounce of water)
Combine the water and starter with the dry ingredients and mix until a soft dough forms.
Let the dough autolyze covered for 30 minutes.
Knead briefly. Note:I use about a tablespoon of good extra virgin olive oil to knead this dough, particularly when I also add sourdough starter, as it seems to make the dough stickier – and oil just makes it easier to work without adding more flour to the dough. You just want to work the dough until it’s slightly smooth and stretchy. A couple minutes should do it.
Leave 40 minutes to rise covered.
Prepare a baking sheet (half sheet) either lightly greased and sprinkled with cornmeal or with a piece of parchment. (I prefer the parchment as it makes the bottom less greasy and baking sheet easier to clean, and I also sprinkle a little cornmeal for the extra crunch)
Place dough on baking sheet (on parchment) Roll or stretch out dough to desired thinness/size. Prick dough with a fork on interior at inch intervals.
Leave to rise again – an hour or hour and a half – while oven preheats to 475ºF
Prepare desired toppings and place on dough as it sits to rise.
(my pizza toppings in the photo are one thinly-sliced halved large portabella mushroom over olive oil and garlic that was spread over the dough, with smoked paprika, chili powder and cayenne sprinkled over the mushrooms before adding about 2-4 ounces in total of various cheeses (Parmesan, Asiago, Romano, Mozzarella and Fontina) broken into tiny bits and scattered over. I also sprinkled about an ounce or so of Cotija cheese over the top.
Bake 15 minutes at 475ºF – may need a little longer if using a wetter sauce, so that the bottom of the crust bakes crisp – until the cheese is bubbly and browned.
Rust (truly) Never Sleeps 