Whole Wheat Pizza Margherita

Whole wheat pizza crust doesn’t have to taste like cardboard. It really doesn’t. I’ve discovered, made and even posted a few whole wheat pizza crust recipes, but I think this one might be my favorite.

For this pizza I used Peter Reinhart’s recipe for slow rise dough, but making a couple changes. His recipe called for all purpose flour, so I wasn’t sure it was going to work with white whole wheat flour. I tried it using both all purpose and whole wheat, not just to compare, but to make sure we had something edible at the end of the day in case the whole wheat flopped.

Well, there was no flopping, just lots of eating! The non-whole wheat version was maybe a little chewier and lighter, but honestly – I liked the whole wheat pizza better. No cardboard texture or taste to be found.

We topped the pizzas with a variety of yummy things like Italian sausage, mushrooms, olives, red onions, salami, etc., but my favorite was the simplest version with only tomatoes, basil and cheese.

This recipe makes about four 10-inch pizzas.

Note: It’s best to prepare this dough the day before you make the pizza so you’re not rushed with the extra rising time. Also, the flavor is always more enhanced with more fermentation time.

Print Recipe

Whole Wheat Pizza Margherita

Servings: 6

Ingredients

• Dough:
• 5 cups white whole wheat all-purpose flour
• 1 3/4 teaspoons salt or 31/4 teaspoons kosher salt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sugar
• 1 teaspoon instant yeast I used 1 packet Active Dry Yeast
• 1 3/4 cups cool water plus 2 tablespoons
• 1 tablespoon cornmeal for dusting pizza peel
• Topping for 2 pizzas
• 2 large tomatoes or several small
• About 8 ounces fresh mozzarella cheese sliced in 1/4 inch slices
• several fresh basil leaves
• 2 cloves fresh garlic crushed

Instructions

• Instructions
• Note: The directions did not call for it, but I proofed the yeast by dissolving in the water (and instead of using cool water, I used luke warm). I’m sure either way works, but that’s the way I did it.
• With large metal spoon, stir together all the ingredients in a 4 quart bowl of electric stand mixer until combined. Use dough hook and mix on low speed for about 4 minutes, or until flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If dough is too soft and sticky to hold it’s shape, mix in more flour by the tablespoon; if it is too stiff or dry, mix in more water by the tablespoon.
• Note: I added about 3 additional tablespoons.
• To test, gently stretch a small piece until it forms a paper-thin, translucent membrane near the center. If not, mix some more.
• Transfer dough to a floured counter, dust the top with flour to absorb the surface moisture, then fold dough into ball. Place in a bowl that has been brushed with olive oil, and cover with plastic wrap.
• Note: I also cover the top of bowl with a towel.
• Let sit at room temperature for 11/2 hrs, then punch it down, reshape into ball and return to bowl, cover and refrigerate for at least 2 – 12 hours.
• Remove from refrigerator 2 hours before you plan to make the pizzas. The dough will have expanded somewhat. Using wet hands, gently transfer dough to floured counter, trying to degas the dough as little as possible. Using a pastry blade or large sharp knife dipped in water, divide the dough into 4- 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place dough ball on either a pan or floured counter and cover with plastic wrap. Allow to sit at room temperature for 2 hours before making pizza.
• Note: I cheated and made a pizza with one of the dough balls without that last rise, and the taste and texture was very good.
• Place balls you will not use into ziplock plastic bags and either refrigerate (if you will use within 2 days) or freeze for up to 3 months.
• To prepare pizza, place pizza stone in oven and heat oven to 500 degrees F, at least 20 minutes prior to baking pizza.
• Dust dough (and fingers) with flour. On pizza peel dusted with cornmeal press and stretch dough to 10-inch round..
• Lightly drizzle with olive oil and gently rub garlic on surface. Layer cheese on top, then arrange tomatoes and basil.
• Slice pizza from peel onto stone and bake for about 9 minutes, or until crust and cheese begin to brown.
• Sprinkle with Parmigiano cheese, crushed red pepper and additional basil if preferred.
• Enjoy!