I’ve been searching around lately for a 100% whole wheat pizza dough recipe. Most recipes that purport to be whole wheat dough are in actuality somewhere between 30-50% whole wheat with the remainder being either bread flour or all purpose. Now I’m not going to claim that I don’t like white pizza dough – but in the interests of using whole foods and better nutrition (and the 50 lb sack of whole wheat flour staring at me from a corner of my office) I really wanted to find a workable whole wheat version.
I found what I was looking for on The Nourishing Gourmet. I’m not a complete Sally Fallon convert and don’t exactly follow all of her guidance on never ingesting unsoaked wheat, nuts or seeds, but I do find a lot of useful and intriguing information in Nourishing Traditions -particularly the fermentation recipes. This dough recipe went the full 9 yards in terms of calling for an overnight soaking/fermenting of the wheat flour beforehand. I thought what the hell and went with it, using a few tablespoons of yoghurt to get it started since I didn’t have any whey defrosted (and I wasn’t about to defrost a gallon jug of when for two tablespoons).
The dough came together quite easily the next day and was a very pliable pizza dough. For toppings I used a tablespoon or so of roasted tomato paste and fleshed it out with some tomato sauce (both canned from our garden this summer). Mozzarella and a bit of blue cheese, minced garlic, fennel seasoned ground beef and baby spinach topped it off. The crust was most definitely wheaty – not at all reminiscent of the simple starchy 00 flour pizzas of Naples, but it wasn’t bad. More a flavor to get used to than anything else. And when you top things with cheese and goodies, who can complain?
Local Ingredients – Whole Wheat Flour, beef, fennel, tomato paste, tomato sauce, spinach, garlic.
Non-local Ingredients – mozzarella (didn’t make my own this time), Blue cheese.
7 responses so far ↓
1 annie // Feb 9, 2009 at 5:09 pm
Last week I tried a whole wheat pizza crust for the first time, since all other breads I eat are ww, and I must say I hated it. Bleh! Yours looks great though. I just couln’t get over the texture and flavor. There may be better versions of it though.
2 maya // Feb 9, 2009 at 5:38 pm
Hey Annie, Isn’t that funny? I don’t quite understand how whole wheat bread can taste so drastically different from whole wheat pizza dough – but it sure does! This pizza was ok in the texture category, perhaps a slight amount tougher than white. But there was no mistaking it was whole wheat in the flavor. So strange….you think they are lying to us when the back of the bread bag says 100% whole wheat. Have we been duped?
3 Callista // Feb 10, 2009 at 6:32 am
You just secretly miss the good ol’ days at Pizzalione on MI, don’t you? j
It looks yummy. I’ll have to come taste test next time you’re making it.
4 maya // Feb 10, 2009 at 6:10 pm
Hey Callista – now you just had to go an bring that up eh? You must be right, I’m secretly pining for the good old days making minimum wage and working for a new asshole boss each month! We did have fun despite it all eh? Get yer but out here and I’ll name you the official pizza taster. There might even be a crown in it for you (made of cheese, of course).
5 Mangochild // Feb 11, 2009 at 1:39 am
I found a 100% whole wheat pizza dough recipe a while back and I can’t imagine going back – it has such a different and nutty flavor. I use just a spoon of yogurt and it makes such a difference. What helps as well is using whole wheat gluten as well, a couple of spoons, and some pastry flour instead of all bread flour…..yours looks like it came out well! I can never get mine to look anywhere near round/oval!
6 (not so) Urban Hennery » Blog Archive » Dark Days 08/09 Recap Week #12 // Feb 11, 2009 at 9:06 pm
[…] finding a potential end to her search for a 100% whole wheat pizza dough recipe, Maya made that delicious looking pie. She topped her crust with mozzarella, blue cheese, minced […]
7 1expostulation // Jan 12, 2022 at 3:12 pm
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