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While pizzas made with whole wheat flour can be warped, dry and thick, this recipe produces a chewy crust with a wonderful nutty flavor.
Plenty of water will make the dough stickier than most pizza bases you've probably worked with, but hydration is the key to getting the right texture here (it also means that the best way to knead the dough is with a stand mixer). You need to knead the dough longer and form it more gently, because whole wheat flour is not as good at forming gluten as all-purpose flour. The dough requires sugar and honey; the sugar activates the yeast and the honey is used for flavoring and browning.
Cooking begins in a cast iron skillet on the hob and ends under the broiler. This will keep the bottom of the cake crispy when the ingredients and the rest of the cake are ready. Because the broiler gets so hot, some ingredients, especially soft cheeses like mozzarella, can overcook, so you may want to add them halfway through cooking.
A kitchen scale is useful for weighing the main ingredients. We like to use a table scraper or a large chef's knife to divide the dough. Be sure to use a new or fresh batch of yeast or test the effectiveness of what you have on hand.
Check out the related recipe links for topping suggestions or choose your own.
The dough needs to rest/rise twice for about 2 hours and then for at least 20 minutes. The finished dough can be portioned, lightly brushed with cooking spray or olive oil, sealed in resealable bags and frozen for up to 3 months. Thaw overnight in the fridge, then allow to come to room temperature for 30 minutes before shaping and baking.
Cake recipe adapted from Sally McKenney from sallysbakingaddiction.com; baking method adapted from"Mastering Pizza: The Art and Practice of Making Handmade Pizza, Focaccia, and Calzone"by Marc Vetri and David Joachim (Ten Speed Press, 2018).
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Ingredients
measureServings: 6-12
- 1 teaspoon of sugar
- 1 tablespoon of instant yeast
- 1 1/2 cups (354 grams) warm water (105 to 115 degrees)
- 1 tablespoon olive oil plus more for greasing and brushing
- 1 tablespoon of honey
- 1 teaspoon of salt
- About 3 cups (407 grams) whole wheat flour, plus more for dusting
- 1 teaspoon to 2 teaspoons grated Parmigiano-Reggiano cheese (optional)
Addresses
Paso 1
Combine sugar, yeast, warm water, a tablespoon of oil, honey and salt in a stand mixer fitted with a dough hook. Blend on low speed for 30 seconds. Add everything but 1/3 cup whole wheat flour; mix on low speed until the dough starts to come together.
Paso 2
Increase speed to medium-low; Continue mixing for about 5 minutes. If your dough looks very wet and almost runny, add a little of the reserved 1/3 cup of flour, a tablespoon or two at a time. Continue to mix, adding more flour as needed, until the dough begins to gather around the dough hook and looks bouncy as it pulls away from the sides of the bowl; this may take up to 15 minutes. It will not form a ball or separate completely from the bowl. The dough may look very wet, but it will be fine.
Paso 3
To check if the dough is ready, slide a small piece of dough with your fingertips. If it breaks immediately after stretching, keep kneading. If it feels stretchy and pulls away from the rest of the dough in a stretchy, almost transparent layer, the gluten has formed enough.
Etap 4
Lightly oil a separate mixing bowl. Shape the wet, sticky dough as best you can into a ball, then transfer to a bowl, turning the dough around to coat it on all sides. Cover the bowl tightly with cling film and leave the dough to rise in a warm place for about 2 hours or until doubled in size. (A closed microwave where you just heated some water for a minute or two works fine.)
Paso 5
About 90 minutes after rising, place the rack 4 to 6 inches from the oven grill element; Preheat oven to 500 degrees or whatever temperature you set. The oven must be preheated for at least 30 minutes.
Paso 6
Line a baking tray with baking paper and then sprinkle generously with flour.
Paso 7
Gently deflate the dough to release trapped air. Divide the dough into three pieces of about 250 g each. Roll each portion into a ball, then place on a baking sheet. Cover loosely with lightly oiled plastic wrap and let the dough rest for at least 20 minutes to 1 hour.
Paso 8
(After this break, you can freeze portions of the cake for up to 3 months.)
Paso 9
Sprinkle the work surface generously with flour. Move the ball of dough there and sprinkle the top of the dough with more flour. (If you plan to use all the dough pieces at once, keep them covered.) Using your fingertips, start flattening the dough in circles. Continue to gently roll out the dough until you have a circle about 10 inches in diameter, turning frequently and flouring the worktop or dough as needed to keep anything from sticking.
Paso 10
If you have an electric oven, open the oven door for 10 seconds (this will allow heat to escape to make sure the grill actually turns on even though the oven has reached full temperature) then turn the grill on (high if it does). ). this is an option). Prepare pizza toppings that you can take with you nearby.
Paso 11
Heat a 12-inch cast iron skillet on the stove over medium heat for 3 to 5 minutes. Carefully transfer the batter to the pan by smoothing it out with your hands or by moving and shaking the pan (use a folded towel or oven mitt as it will be very hot). Let the dough start to cook and dry on the bottom (a minute or less - you'll see it looks less moist and starts to swell).
(Video) Easy Tawa Pizza | तवा पिज्जा रेसिपी | Pizza at home without oven without yeast | Chef Ranveer BrarPaso 12
Add your extras, leaving a 1/2 to 3/4 inch border around the edge. Brush the edges of the dough with oil, then sprinkle with Parmigiano-Reggiano, if using. Give the dough an extra 30 seconds to 1 minute to cook; this will help ensure that the bottom of the crust is crispy.
Paso 13
Use oven mitts to move the pan to the oven. Grill the pizza for 3 to 5 minutes, turning it front to back halfway through, until the crust looks puffy and golden. Do not go. A little charring of the crust or toppings is fine, but even a few seconds too long will burn the pizza. Remove the baking sheet from the oven, then use tongs to transfer the pizza to a metal rack to cool for a few minutes. Transfer the pizza to the cutting board. Cut into slices and serve immediately.
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Nutritional value table
For the crust (1 portion of dough)
calorie
530
carbohydrates
103 grams
Gordo
7g
Fiber
17 grams
Protein
18 grams
(Video) HOW TO MAKE THE BEST WHOLE WHEAT PIZZA DOUGH + PIZZA 🍕 RECIPE! #pizzadoughSaturated fat
1 gram
Sodium
800 milligrams
Sugar
9 grams
This analysis is an evaluation based on the available ingredients and this formulation. It should not replace the advice of a nutritionist or nutritionist.
Cake recipe adapted from Sally McKenney from sallysbakingaddiction.com; baking method adapted from"Mastering Pizza: The Art and Practice of Making Handmade Pizza, Focaccia, and Calzone"by Marc Vetri and David Joachim (Ten Speed Press, 2018).
tested byBecky Crystal
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FAQs
Whole wheat pizza dough? ›
Whole wheat pizza dough is made up of whole wheat flour, a grain that is more complex and contains more fiber and therefore, is ultimately healthier for you.
Is whole wheat pizza dough healthier? ›Whole wheat pizza dough is made up of whole wheat flour, a grain that is more complex and contains more fiber and therefore, is ultimately healthier for you.
What is the best wheat for pizza dough? ›For Crispy and Chewy Pizza Crust, Use 00 Flour
The major difference is it's typically made with durum wheat, while bread flour and all-purpose flour are made with red winter wheat, and the gluten in these varieties of wheat act differently.
White bread, white dinner rolls, and pizza crust will all look, taste, and rise somewhat differently if you swap out 100% of their white flour for whole wheat. Optimum substitution percentage: Start by substituting 25% and if you're satisfied with the result, increase the amount gradually from there.
What does whole wheat pizza dough taste like? ›It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food. This dough doesn't have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though.
What is the healthiest pizza dough? ›Per serving, cauliflower crust is lower in everything—calories, carbs, protein, fat, fiber and sodium—with the biggest difference being calories, carbs and protein.
What's the difference between whole wheat pizza dough and regular pizza dough? ›The main difference between Whole Wheat Pizza Dough and Regular Pizza Dough is that the whole wheat version uses a combination of whole wheat flour and bread flour whereas the regular pizza dough simply uses bread flour.
Does whole-wheat flour need more yeast? ›Fermentation. All other things being equal, a dough made with whole wheat flour will ferment faster than one made of white flour. The reason for this is simple: whole wheat flour contains more nutrients for the yeast to feed on than white flour.
What is the healthiest flour for pizza? ›Whole Wheat Flour
This high-protein whole grain flour is perfect for both novice and advanced bakers and creates a consistent, high-rising pizza crust.
I've had pizza made with 100 percent whole-wheat flour, and while it was a little more squat, a little chewier, and much heartier than a classic pizza, the flavor was great. Personally, I like to split the difference.
Does Pillsbury make whole wheat pizza dough? ›
Pillsbury Artisan Pizza Crust is a delicious whole-wheat dough! Use it to unleash your creative cooking skills and make your own personal pizza creation.
Why is New York pizza dough better? ›New York has been known to have “soft water” which may have some influence on the quality of bread, bagels, and you guessed it: pizza! The majority of the city's water comes from the Catskill or Delaware watersheds, where it is then transferred to the Hillview Reservoir for chemical treatment and pH balance.
What wheat does Pillsbury pizza dough use? ›Whole Wheat Flour Bleached, Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Vital Wheat Gluten.
Does Papa John's use wheat flour? ›Original Crust
Unbleached enriched wheat flour, water, sugar, soybean oil, salt, yeast.
As long as you're choosing a pizza crust that you actually enjoy eating, and that has protein and fiber, it should be a good option. Some diabetes-friendly pizza crust options include: Whole wheat.
What type of flour do chefs use for pizza dough? ›Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.
What is the most unhealthy thing in pizza? ›Most dieticians point to the cheese as being the unhealthiest part of a pizza. This is because cheese has a high fat and salt content, which isn't healthy in large amounts.
Which pizza crust has the least carbs? ›Thin crust pizza has few carbs than regular pizza crust. They have about 5-10 grams of fewer carbs per slice.
Is there any proof that pizza is healthy? ›Pizza can help you absorb the antioxidant Lycopene. Lycopene is found in tomatoes, which are used to make the base sauce for pizzas. Lycopene helps to lower blood pressure and bring down high cholesterol. It's also more easily absorbed from cooked tomatoes as opposed to fresh tomatoes.
How does whole-wheat flour affect pizza dough? ›While pizzas made with all whole-wheat flour can skew gritty, dry and dense, this recipe yields a chewy crust with a lovely nutty flavor.
Does deep-dish pizza use a different dough? ›
Conversely, a deep-dish pizza dough is almost a dough-pastry hybrid, with a high fat-to-flour ratio, which comes from the inclusion of corn oil or butter. This works well for two main reasons: First, fat gives the dough a stronger structure, meaning that the dough can be used to make the sides of the pizza.
Is cauliflower pizza crust healthier? ›Though cauliflower crust isn't inherently healthier than traditional crust, it tends to be higher in protein and fiber — though it's also higher in fat and cholesterol. Depending on your dietary restrictions, you can simply choose whichever pizza crust you enjoy most.
Are there any disadvantages to whole wheat flour? ›High digestibility may cause an unhealthy spike in blood sugar after a meal and have harmful effects on health, especially for people with diabetes. Similar to white rice and potatoes, both white and whole wheat rank high on the glycemic index (GI), making them unsuitable for people with diabetes ( 2 , 3).
Why is my whole wheat dough not rising? ›You've added too much sugar to the dough.
Any loaf where the weight of the sugar is 10% or more of the flour weight* is going to rise sloooowly. Add too much sugar, and your bread will stop rising entirely.
The most known brands of flour in Italy are certainly La Caputo (Antimo Caputo Pizzeria 00 Flour) and Le 5 Stagioni. They have at their disposal many varieties of flour for pizza. These flours differ one from each other according to the strength -W- and other technical characteristics.
What flour does Domino's use? ›Most of our pizza dough recipes include enriched flour, yeast, oil, and a small amount of salt. We use those ingredients in the recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts. The Thin Crust pizza dough uses regular flour, with wheat and malted barley.
Why is Costco pizza so delicious? ›Costco's trusty “pizza machine” helps make each pie the same, so you can always count on the right ratio of sauce and toppings and the right texture of the crust. It's pretty cool — and you can even watch it in action. First, they give the pizza dough enough time to rise before pressing it into pies.
What pizza chain makes whole wheat pizza? ›Order Wheat pizza base online from Dominos
Are you that fitness freak who craves whole wheat options wherever you go or a mother who wants the best for her kids, then the wheat pizza base from Domino's is a must try.
You can't truly recreate a pizzeria's oven at home
According to Inside Science, using a wood-fired brick oven is what's best for pizza. Restaurants use these ovens because the key to a well-rounded savory tomato pie is for both the toppings and the dough on the bottom to finish cooking simultaneously.
Now, thanks to Papa John's, we can do so while benefiting from the goodness of whole grain. Beginning May 26, Papa John's will become the first national pizza chain to add a 100 percent whole-wheat crust to its menu.
Does Pizza Hut have whole wheat crust? ›
All of our crusts are made with 51% white whole wheat flour, resulting in lunch that tastes great and meets USDA guidelines. OR CONTACT YOUR LOCAL PIZZA HUT. Pizza Hut is the ultimate choice for pizza, both worldwide and also right in your hometown.
How long does whole wheat pizza dough last in the fridge? ›Properly stored, homemade pizza dough will last up to five days in the fridge or up to three months in the freezer. However, the best storage time will depend on the amount of yeast in the dough.
Why is Italian pizza dough so good? ›The combination of tomatoes, spices, and cheese on the dough gives it a unique flavour that sets it apart from other types of pizzas around the world.
Why is Brooklyn pizza so good? ›A Crust You Can Fold!
The ratio of sauce to crust to toppings is much more balanced. The crust is spread out thin but is still soft enough to sink your teeth into. Compared to regular pizza, the slices also tend to be larger; traditionally, the diameter of such a pie is about 18 inches.
It uses a bread based dough that has a high gluten content for their crust, most of their competitors use a traditional dough that is lower in gluten. The gluten content of a dough is what makes it able to stretch out when being slapped out, and gives it a soft chewy bread like texture when baked.
Is wheat pizza crust good? ›Wheat flour to the rescue
For example, most wheat crusts include several beneficial ingredients rich in fiber, zinc, magnesium, potassium, protein and much more. Whole wheat pizza can also help you feel fuller more quickly. That means you're more satisfied with fewer slices of pizza.
Product Details
This Pillsbury Flour is made from wheat flour for a delicious taste. This whole wheat flour is unbleached flour, ideal for making bread and pizza crust. You can also use all-purpose flour for pancakes, muffins, waffles and whole wheat bread.
Pillsbury Chakki Fresh Gold Atta is made from 100% sharbati whole wheat.
Which dough is healthier? ›Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.
How many calories are in whole wheat pizza dough? ›| Amount per serving | ||
|---|---|---|
| Calories | 225 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 0.5g | 0% | |
What is a substitute for flour in pizza dough? ›
Replace 15% of the regular white flour in the batch with yellow, white or blue masa flour. Be sure to use masa flour and not cornmeal, which will not give the same flavor. However, cornmeal can also be used in dough as a partial replacement for flour; again, 15% of the total flour is a good starting point.
Does whole wheat flour spike insulin? ›Whole grains have higher amounts of fiber, phytochemicals, and nutrients and can help to regulate blood sugar. One study found that eating high-fiber whole grains or pseudocereals benefited insulin sensitivity and reduced blood glucose response after meals.
Can diabetics eat 100% whole wheat? ›The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread.
Does 100% whole wheat bread raise blood sugar? ›In general, this study showed that consuming 180 g/d wholegrain wheat bread for 3 months can control blood sugar levels, and reduce glycosylated hemoglobin, glycosylated hemoglobin, triglycerides, total cholesterol, and LDL-c, and increase HDL-c levels.
Is wheat flour the same as whole wheat flour? ›Whole wheat flour vs wheat flour: Key differences
Whole wheat flour is obtained by grinding the entire wheat kernel. Nothing is removed from the wheat and the final product thus obtained has a grainy texture with all the nutrients intact. It is relatively healthier as compared to regular wheat flour.
Sourdough bread also has a lower glycemic index than white bread, making it a better choice for people with diabetes.
Is sourdough bread better for diabetics? ›Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.
What are the benefits of whole wheat pizza? ›And pizza crust made with whole-wheat flour (including whole white wheat flour) is healthier than regular white crust, as it offers whole grains and fiber and is digested more slowly than refined grains. If you are vegetarian, peanut butter can be a convenient way to add protein and heart-healthy fats to your diet.
How many carbs are in a whole wheat pizza crust? ›Nutrition: One slice of crust only provides approximately: 146 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 37 mcg folate, 2 mg iron and 219 mg sodium.
Is wheat Thin crust pizza healthy? ›Thin Crust Pizza is Technically Healthier
Technically speaking, thin-crust pizza is healthier than thick-crust pizza! The thinner a pizza crust is, the fewer calories and carbohydrates it contains. Thin crust pizza also has less salt, less sodium, and less saturated fat.