Whole Wheat Pizza Dough with Freshly Milled Flour
Whole wheat pizza dough with freshly milled flour produces a hearty and delicious pizza crust perfect for all of your favorite toppings.
Servings: 4 pizza crusts
Equipment
Ingredients
- 4 cups soft white whole wheat flour 560 grams
- 1½ cups water 354 grams
- 2 teaspoons salt 10 grams
- 4 tablespoons olive oil 44 grams
- 4½ teaspoons yeast 14 grams
- 2 tablespoons sugar 24 grams
Instructions
- Add flour, water, salt, oil, yeast, and sugar to the bowl of your stand mixer with a dough hook attachment. Mix on low to combine, then increase to medium speed and mix until the dough is smooth and elastic. Freshly milled flour requires longer kneading to develop the gluten. The mixing may take 8 to 10 minutes or more. Use the windowpane test (see notes) to ensure the dough is ready.
- Once the dough passes the windowpane test, cover the bowl with a lid or a clean kitchen towel and let the dough rest for about one hour or until doubled.
- Preheat the oven to 425 degrees Fahrenheit. If using pizza stones, you can place them in the oven to preheat now. After the dough has doubled, use a bench scraper and split it evenly into four pieces.
- Use a rolling pin to roll the four balls of dough into circles about 12 inches wide. Add sauce and your toppings of choice.
- Place the pizzas on pizza pans and bake for 12 to15 minutes or until cooked through and bubbly. The crust should be golden brown.
- Let the pizzas cool for several minutes before slicing. This lets the cheese set so that it doesn't pull away from the crust during slicing. Enjoy!
Notes
To perform the windowpane test, stretch a small amount of dough between your fingers. If it will stretch thin enough to see through without breaking, the gluten is developed enough. If the dough breaks while stretching, it requires more kneading to form the gluten strands.
If your dough is sticky, try wetting your hands or rolling it out between sheets of parchment paper. Adding more flour to the dough may result in a dry crust. Whole wheat flour is more absorbent than white flour, but it absorbs more slowly.
Rising dough in a warm place can speed up the process.
Placing the dough on parchment paper makes it easier to transfer to the pizza pans from your workspace.
Don't overload the sauce or toppings. Too much on top can create a soggy crust.
If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Nutrition
Serving: 1Pizza crust | Calories: 566kcal | Carbohydrates: 94g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1172mg | Potassium: 470mg | Fiber: 14g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 4mg