Whole Wheat Thin Crusted Pizza Dough
This is the one guys! This is the pizza dough that I was looking for! It’s super easy and it uses instant yeast (which you guys can get in the baking aisle of Woodman’s back home!) and it makes a delicious pizza crust that goes well with a whole host of flavors.In addition to Annie’ Eats, I also subscribe to 101 Cookbooks, and their most recent post was this pizza dough. I followed 101 Cookbooks advice and wrapped up the pizza dough in little bags to use in the future. That came in handy last night; see my post on Chicken Meatball Pizza. Yum.
“This is a very adapted version of Peter Reinhart’s dough using white whole wheat flour. There are a few corners that I’m in the habit of cutting with this dough, all reflected in the following recipe instructions.
- 4 1/2 cups King Arthur White Whole Wheat Flour (I didn’t have a full 4 1/2 cups of whole wheat flour- I’ve been baking too much and ran out- so I used one cup of all purpose flour and the results turned out just fine)
- 1 3/4 teaspoons salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil
- 1 3/4 cups water, ice cold
- a few tablespoons chopped herbs (optional)
- Semolina flour or cornmeal for dusting
- Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
- Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
- When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don’t dry out.
- At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
- Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don’t want it to stick to the pan).
- Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.