whole grain pizza dough with 84 percent hydration

100% Whole Grain Pizza Dough, 84% hydration, lower sugar and oil

Continuing to work with Peter Reinhart’s pizza dough recipes, this time with lower sugar, lower oil, and 84% hydration.

Process notes

  • 258 gm freshly-milled hard white wheat flour (100%)
  • 217 gm filtered water (84%)
  • 1 1/4 tsp salt (2%)
  • 10 gm sugar (4%)
  • 10 gm olive oil (4%)
  • 2/3 tsp yeast (.6%)

Day 1

8:45 p.m.: Mix dough (mix low 1 min, rest 5 min, mix med-low 1 min), and perform 4 stretch & folds with 5-minute intervals.

9:10 p.m.: Divide dough into two 245-gm balls, freezing one and refrigerating the other.

Day 2

5:30 p.m.: Preheat oven to 550° convection and move dough from refrigerator to counter.

6:00 p.m.: Initial shaping of dough. Prepare sauce and toppings. Continue stretching out dough.

6:30 p.m.: Top and bake for 6 min.


This one was topped with a hearty sauce (tomato paste, crushed tomatoes, herbs, garlic, and olive oil), sauteed mushrooms, and mozzarella (low moisture, part skim). I loved each individual component, including the crust, but together they were all a little to heavy for how thinly I stretch the crust.

Adjustments for next time:

  • reduce hydration to 82%
  • stretch the dough out a little smaller so the crust isn’t so thin (unless using very light toppings)