Adventures in Bread Making: Whole Wheat Pizza Dough


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This pizza dough is adapted from Alton Brown’s.  My first couple tries with it came out so well I couldn’t help but put some whole wheat flour into it.  I put whole wheat flour in pretty much all my baking goodies.  It just gives it such a pleasant rustic taste.  This dough was used to make an Apple Goat Cheese Pizza and Avocado Pizza!

Recipe:

1 tbsp olive oil
1 tbsp sugar
2 tsp salt
1 envelope active dry yeast (or 2 1/4 tsp)
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 +1/4 cups water (110°)

Heat your water to 110° (save the +1/4 cup for later, you may or may not need it).

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Add your sugar and yeast to your water.  I gently stir with my finger, some people just leave it be.

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If all the stars are aligned your yeast should start burping within a few seconds.

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While your yeast is doing its thing add the rest of your ingredients to your mixer.

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Add your flours, salt, and olive oil to your mixer.

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Your yeast should now be happy and ready to go.

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Pour it in your mixer with the rest of your ingredients.

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And start mixing on low.

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When the dough starts separating from the edges, increase your mixer’s speed to what it will allow.  I usually only go up to 3 when mixing dough.  Knead for anywhere from 10-20 minutes.

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Until you get some sexy windowpane action.  Justin hands!

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Pull your dough out of your mixer and just stare at it for a while.

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On a lightly floured surface, form your dough into a tight ball.  Do this by tucking the edges underneath, smoothing the top with your palm.

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Oil it and your mixing bowl and return the dough to your mixing bowl.  I don’t bother cleaning my mixing bowl because, why.

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Let it rise for 1 hour or until doubled in size.

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Turn out onto lightly floured surface and cut in half.

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Gently punch down your dough all over, distributing  any CO2 pockets.

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Fold your flatten dough into a tight ball, similar to how you did before.  Cover with saran wrap or a damp tea towel and let rest for 10-30 minutes.  If you’re not going to use immediately, coat with oil and place in a ziplock bag and refrigerate for up to 1 week.

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6 thoughts on “Adventures in Bread Making: Whole Wheat Pizza Dough

  1. Pingback: Apple Goat Cheese Pizza | Our Studio Kitchen

  2. Thank you so much for this! Tried to make whole wheat pizza dough a couple of times but it never worked out that well. Will definitely try this!

  3. Pingback: Avocado Pizza | Our Studio Kitchen

  4. Pingback: Avocado Pizza | Our Studio Kitchen

  5. Pingback: Apple Goat Cheese Pizza | Our Studio Kitchen

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