So many pizza dough recipes! This one is a variation of the 100% whole grain pizza dough, still based off of Patricia Wells’ pizza dough. Thanks to Stella Parks and her 100% Whole Wheat Sandwich Bread, I have learned the wonders of autolyse, letting the whole grain flour rest with the water for a while to let it absorb and foster gluten formation. Thus, I’ve changed my mixing method yet again for this dough, adding in the rest. I’ve also scaled back again to the single recipe instead of the double, as I tend just to make dough fresh as needed instead of relying on the freezer. A single batch of dough works much better in the food processor using the autolyse method. When I tried it in a larger quantity it slowed the food processor and the dough got spun up under the blade, making it super annoying to manage. Other than that, the ingredients and proportions are unchanged. I weigh my water now because 1/3 cup liquid measures are hard to come by—so much easier.
I’ve had excellent luck patting this dough into quarter or eighth sheet pans to make pan pizza. The crust is completely different in texture, of course, more bready than crispy, but it also makes a more satisfying work lunch and reheats better than the thin crust stuff.
I have upped the proportions slightly as we were finding ourselves just a little bit hungrier at the end of hte meal than we prefer (growing kids!) and also upped the hydration a tiny bit.
INGREDIENTS
250g hard red wheat berries, ground finely (or storebought whole wheat bread flour)
250g kamut grains, ground finely (or pre-ground kamut flour)
300g room temperature water
1 tsp instant yeast (heaping)
1 tsp sugar (heaping)
1 tsp salt (heaping—I used table salt but you could use any fine salt; if using coarser sea salt you'll need a bit more)
70g water
2 TBSP olive or other oil (28g)
DIRECTIONS
I’ve had excellent luck patting this dough into quarter or eighth sheet pans to make pan pizza. The crust is completely different in texture, of course, more bready than crispy, but it also makes a more satisfying work lunch and reheats better than the thin crust stuff.
I have upped the proportions slightly as we were finding ourselves just a little bit hungrier at the end of hte meal than we prefer (growing kids!) and also upped the hydration a tiny bit.
INGREDIENTS
250g hard red wheat berries, ground finely (or storebought whole wheat bread flour)
250g kamut grains, ground finely (or pre-ground kamut flour)
300g room temperature water
1 tsp instant yeast (heaping)
1 tsp sugar (heaping)
1 tsp salt (heaping—I used table salt but you could use any fine salt; if using coarser sea salt you'll need a bit more)
70g water
2 TBSP olive or other oil (28g)
DIRECTIONS
- Grind the grains into a large bowl and add the 300g of water. Stir to combine and knead a time or two to make sure the water is fully incorporated. Cover and let sit for 2 hours
- After the resting time, break the dough into pieces and add to the food processor with the yeast, sugar and salt. You may want to mix the yeast with a teaspoon of the remaining water just to ensure it dissolves. This dough is less wet than Parks’ so there is more of a risk of undissolved yeast
- Process until dough is silky and you get a windowpane, about 75 seconds. This is not so easy with this dough so use your judgment. I’ve been known to dump it into the stand mixer to ensure proper gluten formation, but this last time I didn’t do that, didn’t get a full windowpane and all was fine
- Drizzle in the remaining 70g water then the oil through the feed tube while pulsing. The dough should start to form a ball. Keep pulsing until the dough is a smooth ball and expect it to be sticky
- Put dough in clean bowl and cover. You can do a room temperature first rise or stick it in the fridge. I usually do room temp for the first rise, punch down and then refrigerate until about an hour before I need it
- Portion out the dough into 3-4oz balls for personal pizzas and proceed with my pizza recipe or your own as desired
Comments