Easy Mostly Whole Wheat Pizza Dough

Almost All Whole Wheat Pizza

Easy Mostly Whole Wheat Pizza

 

Easy Mostly Whole Wheat Pizza Dough

My grandmother had one of those little boxes with all of her favorite recipes that she collected over time from her friends, neighbors, and relatives. Today I have special recipe that you’ll want to save and perhaps pass on to your friends and family. It’s one of those recipes that everyone loves because it’s so easy to make, and tasty to eat.

You may remember my recent post for no-knead whole wheat bread, which was based on Jim Lahey’s recipe and technique. Today, Niki at SaltandPepperSF has chosen Mark Bittman’s recipe for No-Work Mostly Whole Wheat Pizza Dough for the Food Matters Project. Bittman’s recipe is also based on Jim Lahey’s dough recipe. There’s nothing much to it. Just put the ingredients in a mixing bowl, mix them together well, and set the bowl off to the side for 8 to 14 hours. What makes the dough special is high water to flour ratio, and the complex flavor it develops as from sitting so long. You can find the Mark’s original recipe on her website. I have modified it to make a larger batch of dough so it will be enough for two large pizzas, 12-inches each.

Use any toppings you like on the pizza. My own pizza creation, is Tex-Mex. It calls for a combination for soyrizo (Trader Joes), jack cheese, corn, green chilies, black olives. Whatever ingredients you choose, you’ll have fun with it. I think that’s why people love pizza so much. Click on this link for the Tex-Mex toppings.

 

Yield: 2, 12-inch pizzas

Prep Time: 8 to 14 hours, mostly unattended

Baking Time: 25-30 minutes

Ingredients:

2-1/2 cups whole wheat flour

1-1/2 cups bread flour

1/2 teaspoon, plus 1/8 teaspoon yeast

1-1/2 teaspoons salt

Olive oil as needed

 

Procedure:

1. Combine the flours, yeast, and salt in a large mixing bowl. Stir in 2 cups, and 1-1/2 tablespoons of cool water. The dough should be relatively sticky and wet, like biscuit batter. If not, add more water.

2. Scrape down the sides of the bowl, cover, and pit it in a warm spot. Let the dough sit from 8 to 14 hours. (The longer it ferments, the more complex the flavor and the more tender the crumb.)

3. When you’re ready, heat the oven to 425°. Generously oil a baking, pizza pan, or ovenproof skillet. Dust your hands with a little flour, and fold the dough over in the below a few times. It will be sticky, but resist the urge to use more flour. Use a light and gentle touch to extend the pizza dough into the pan. Do not roll the dough or you will deflate it, and be careful not to tear a hole in it. Gently lift and extend the dough until it extends to the corners of the pan, or pans.

4. Brush or drizzle the top of the pizza or pizzas with 2 tablespoons of olive oil. Cover with plastic and let it rest about 40 minutes.

5. Place your toppings on the dough and bake about 15 to 20 minutes. If you are using cheese, put that on in the last 10 minutes of baking.

 

This recipe is also posted on the Pennywise Platter.

 

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