If you’re a pizza lover looking for a healthier option, you’ve come to the right place! Today, we’re diving into the world of Whole Wheat Pizza Dough—a delicious, nutritious alternative that will win over your taste buds. Stick with us to discover the secrets of this recipe that perfectly balances the joy of pizza with the benefits of whole grains. Let’s embark on this culinary journey!
Ingredients:
- 8 cups (approx. 1 kg) whole wheat flour
- 2.5 cups (600 ml) water at room temperature
- 1.5 tbsp (25g) salt
- 2.5 tsp (10g) active dry yeast (or 30g fresh yeast)
- 3.5 tbsp (50g) extra-virgin olive oil
- 1/2 apple (replaces sugar)
How to Prepare Whole Wheat Pizza Dough:
- Blend the apple with the water in a blender until smooth.
- In a mixing bowl, combine the apple-water mixture with the yeast. Let it rest for 15 to 20 minutes.
- Add one-third of the flour to create a “sponge.” Cover with plastic wrap and let it rest for another 15 minutes.
- Gradually add the remaining flour. Incorporate the salt and olive oil.
- Transfer the dough to a floured surface and knead for 12 to 15 minutes until it reaches a smooth texture.
- Let the dough rest for two hours.
- After resting, the dough is ready to be shaped. Whether for traditional pizzas or creative toppings, this Whole Wheat Pizza Dough is a versatile canvas.
- Divide the dough into portions, shape into balls, and let them ferment in the refrigerator for 18 hours. This step ensures a light texture and intensified flavor.
- Once the process is complete, your dough is ready to be transformed into delicious whole wheat pizzas, providing a unique gastronomic experience.
- Now, roll up your sleeves and enjoy the pleasure of creating and savoring your own homemade whole wheat pizza!
Tip:
Adjust the amount of water as needed, as absorption can vary by flour type.
Prep Time:
Kneading 12-15 minutes + Initial fermentation 2 hours + Fridge fermentation 18 hours = Approximately 20 hours.
Yield:
Makes 8 pizza dough balls (approx. 7.5 oz / 210-215g each), ideal for 14-inch (35 cm) pizzas.
Did you know?
The apple doesn’t just replace sugar; it enhances the fermentation process, resulting in a light and airy dough.
After fermentation, your dough is ready for the oven. With a rustic sauce and mozzarella, you’ll achieve a perfect crisp at 480°F (250°C) in about 13 minutes. Whether for personal enjoyment or commercial use, this Whole Wheat Pizza Dough offers a unique balance of health and flavor. Give this irresistible recipe a try!
Share this delicious dough recipe! See you next time for more whole grain goodness.