100% Whole Grain Pizza Dough, 86% hydration

With this pizza dough recipe, I wanted something between the 100% Whole Grain Rustic Bread and Pizza Dough from Peter Reinhart’s Artisan Breads Every Day (too sweet) and Reinhart’s Classic Naples-style Pizza Dough (too tough).

Process notes

  • 258 gm freshly-milled hard white wheat flour (100%)
  • 222 gm filtered water (86%)
  • 1 1/4 tsp salt (2%)
  • 10 gm sugar (4%)
  • 10 gm olive oil (4%)
  • 2/3 tsp yeast (.6%)

Day 1

7:20 p.m.: Mix dough, and perform 4 stretch & folds with 5-minute intervals.

8:00 p.m.: Divide dough into two balls, freezing one and refrigerating the other.

Day 3

5:00 p.m.: Move refrigerated dough to counter. Rest at room temp for 1 hr 15 min.

5:30 p.m.: Preheat oven to 550° convection with baking stone on bottom rack.

6:15 p.m.: Shape dough and prepare toppings.

6:30 p.m.: Bake for 4-5 min.


The flavor is awesome, just what I was hoping for. It’s tender but not as sweet as previous versions. I didn’t bake it quite long enough, so the bottom was rather floppy. And I forgot to give the dough time to rise after shaping it, so the crust didn’t have those large holes we like.

Adjustments for next time:

  • reduce hydration to 84%
  • shape dough 30 min before baking
  • bake a minute or two longer