It was Friday night, and I was feeling (and fighting) the urge to go out for dinner. Instead, I mentioned to my husband that I wanted to make something fun for dinner, secretly hoping he’d say “pizza”. Which he did :)
Normally I make a pizza dough based on Peter Reinhart’s whole wheat recipe. But that version sits in the refrigerator for a day before baking. So I picked out a new recipe that promised to be quick enough for a weeknight meal, adapted it for 100% whole wheat flour, and gave it a whirl.
Adapted from Weeknight Homemade Whole Wheat Pizza Crust from Well Plated by Erin
- used 500 gm freshly-milled hard white wheat flour
- used sugar instead of honey
- omitted the optional wheat gluten
- mixed in stand mixer, and once all of the ingredients were incorporated, mixed for 10 min.
- separated out 125 gm of the flour to mix in as needed and for flouring the counter when shaping the dough
- while the dough was rising, made the sauce
- after the initial 30-minute rise, split the dough and put half in the refrigerator for another day (and had a good laugh when, about an hour later, the dough in the refrigerator had burst out of the plastic wrap and was spreading across the shelf — putting in in a plastic dough container is a better bet)
- turned on the oven with rack in the upper third, then rolled out the dough to fit a parchment-lined 13×18 baking sheet
- at this point, I got distracted adding some new items to my online shop, and so the dough had a nice long rest in the pan of about an hour (and the oven had a long preheat as well)
- baked crust for 5 min. because my pizzas always turn out not-quite-done on the bottom
- topped with sauce and cheese, then baked pizza for 7 min.
Mission accomplished: pizza tonight! I do love how easy this dough is to make. I let the mixer do all of the work even though I was a little nervous about damaging it. I burned out the motor in a Kitchen Aid mixer a few years ago, so using a mixer in this way makes me anxious. But all was well.
The dough baked up soft and tender, not tough, hard, or chewy, which was nice. I do think the dough I typically make has a lot more flavor though, so it’s a trade-off.
For the second half of the dough I’m making a pan-style pizza which I’m super excited about.