Whole wheat pizza

100% Whole Grain Pizza Dough


100% Whole Grain Rustic Bread and Pizza Dough (pizza dough version) from Peter Reinhart’s Artisan Breads Every Day

Process notes


Day 1: 1 hr 20 min
Day 2: 1 hr 30 min
Total elapsed time: 33 1/2 hrs

Baker’s percentages:

  • Flour, 65°: 100% (238 gm hard white wheat)
  • Salt: 2% (3/4 tsp)
  • Instant yeast: .6% (1/3 tsp)
  • Sugar: 6.25% (15 gm)
  • Water, filtered 57°: 79% (179 gm + about 2 tsp more)
  • Olive oil: 6.25% (15 gm)

Day 1

8:55 a.m.: Grind hard white wheat flour, first on medium grind then on fine grind. Don’t sift. Set in freezer to cool off.

9:30 a.m.: Prep ingredients. Mix all ingredients with paddle on low for 1 min. Dough is coarse and slightly sticky. Rest 10 min. Switch to dough hook and start mixing on medium-low. Add a few additional drops of water. After 1 min. 30 sec., the dough just stuck to one area with the hook, so switch back to paddle for 1 min. 30 sec.

10:00 a.m.: Stretch and folds. 4 times, with 5-min. intervals.

10:15 a.m.: Form ball, place in oiled bowl, cover, and refrigerate.

Day 2

5:00 p.m.: Remove dough from refrigerator and place on oiled counter, covered with plastic. Rest for 1 1/2 hours.

5:30 p.m.: Preheat oven to 550° convection, baking stone in place. Prepare sauce — 14-oz can of whole tomatoes, seeds removed and drained, pulsed in food processor until chunks are gone but not totally smooth, then stir in 1 tablespoon olive oil and 1/4 teaspoon salt. Shred approx. 1 cup of whole milk low moisture mozzarella. This is variation of the classic Margherita pizza.

6:10 p.m.: Begin shaping dough on parchment-lined peel. Stretch to 13″ diameter (450 gm) and top with sauce and cheese.

6:20 p.m.: Bake for 7 min., removing parchment after 2 min. Top with basil after removing and slice into 8 medium slices.



Crumb of whole grain pizza

There were some large bubbles in the crust, which I always take as a good sign that the crust is going to be light inside instead of tough and dense. The crust was browned much more on the bottom than my first baking stone pizzas because of the longer preheat. Previously I preheated the oven for more like 30 minutes, but this time it was 50 minutes and the difference was pronounced. I would have liked this pizza a little more if the crust weren’t quite so browned, but it was still a very tasty pizza. It’s so fun having the basil plant that I can harvest fresh leaves from.

Apart from being slightly over-baked, this pizza crust is probably my favorite so far (not counting deep-dish or focaccia styles). It’s very similar Reinhart’s formula for “Country” pizza dough but with a bit more sugar and oil to compensate for the fact that it’s written for 100% whole grain flour instead of just some whole grain flour. The coarse bran wasn’t sifted out of this one and it still turned out beautifully tender and not overly wheat-y tasting.

The dough was a bit firmer than I’d like, so next time I’ll increase the hydration.

When I was deciding on how much dough to make, I wanted to feed 3 people with just one pizza and have no leftover unbaked dough. I ended up with 450 grams of dough and made a 13-inch pizza, getting 8 medium-large slices. It worked out OK, but I think there was too much dough to comfortably fit on the peel/stone, making the dough thicker than I’d like. I did some quick research and found this tip:

If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches.

So to make a 13-inch pizza in the future, I’d like to try backing it off to more like 340 gm of dough, testing out a calculation based on the tip and the fact that I want a thinner rather than thicker pizza:

(Diameter – 1 Inch) x  28gm = Dough Weight

There’s a dough calculator that looks like it’ll be helpful for adjustments to the formula and a recipe.

Adjustments for next time:

  • increase hydration to 81%
  • recalculate ingredient amounts to make thinner crust
  • adjust baking time based on preheat time (longer preheat = reduced bake time)