Whole-Wheat Pizza Dough

still healthy

Jenfluke - September 9, 2007 01:29:11 AM PST

great recipe..used all wheat flour instead of half and half...worked fine.. of course wheat flour is better for you then all purpose bleached crap.. brush some olive oil on the crust before you bake it ..yummy

16 of 17 found this review helpful.

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Good Recipe, Simple Ratio

Bethany - December 2, 2007 03:59:53 PM PST

Well, I made my dough with a combination of homemade Sprouted Spelt flour and Sprouted Red Wheat flour. Homemade is the best idea for these flours as they tend to cost $2-$4 per lb in health-food stores, whereas I can prepare it in a few days and at the cost of 20-30 cents per lb.

If you aren\'t familiar with sprouting, I\'ll just tell you that it significantly increases many nutrients and neutralizes phytic acid and other anti-nutrients contained in unprepared grains. There is a full treatment here: http://www.westonaprice.org/foodfeatures/be_kind.html

The dough came out great. Spelt being low in gluten, I added some vital wheat gluten to improve the texture of the crust; about a tablespoon.

I used Cheddar, Mozzarella, Pepper Jack, and Feta Cheese along with some sliced black olives.

I should have pre-cooked the crust for a few minutes to ensure that it cooked fully. However, it tastes wonderful!!

14 of 15 found this review helpful.

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Good Transition Recipe

WreckLooseIsland - October 3, 2007 01:09:58 PM PST

Good recipe for transitioning off of white flour--which is essentially like eating candy, carbs with no nutritional value.
Once you get used to this recipe, start reducing the white flour and increase the whole-wheat flour.
Also, pizza doesn\'t always have to have cheese on it, try sauce with a variety of vegetables.
Lastly, we all must do our part to put an end to the industrial food complex--buy local, cook from scratch, enjoy your food.

6 of 7 found this review helpful.

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You want healthy?

Gary - October 7, 2007 07:28:48 AM PST

Even better when you grind the flour yourself, just before use. Use a hard red wheat (higher gluten content), or add some gluten to the mix - (about 2 TBSP of total flour, depending on the quality of your wheat).

Pastry flour is usually made with soft white wheat, which has less gluten, but makes for more delicate flavor and texture. Red wheat usually has more gluten and more of the distinctive \'nutty\' taste.

5 of 7 found this review helpful.

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Byron Winchell - August 4, 2009 08:06:51 AM PST

Curious as to what happens w/ 100% whole wheat flour and may have to try it. I\\'ll bet there are rising and texture issues.

One other tip: I\\'ve been baking home made pizza crust using pretty much the above recipe (albeit with all-purpose flour) for some time on pizza bricks. I like to bake the crust first w/o toppings and nudge it into place so that the sides of the dough lap over the sides of the round brick. I also preheat the brick to 425 deg. and turn the oven down to 350 after putting the in crust to bake. The hot brick seems to supply the crispiness, yet a lower overall temp may allow more rising.

After 5 to 7 minutes in the oven, I take the brick out with the dough and place it on the stove top. I then turn (just oven mitts) the crust over on the brick and add the toppings. Then it\\'s back into the oven for about 6 minutes (or watch the cheese melt to your particular taste). This builds in a nice round depression in the crust and great handles to hold the slice, although I eat those too.

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