Creating a delicious and satisfying whole-wheat pizza crust can be challenging due to the tendency of whole-wheat flour to result in dry and dense crusts. However, in this Thin-Crust Whole-Wheat Pizza Dough recipe, we have cracked the code to achieve a crisp and chewy crust while highlighting the delightful nutty and wheaty flavors of whole-wheat flour. By combining the right flours, increasing hydration, and allowing for proper resting and fermentation, we have crafted a dough that rivals traditional pizza crusts. The result is a crust that is not only nutritious but also bursting with flavor and texture. Whether you are a fan of whole-wheat or a pizza enthusiast looking for a healthy alternative, this recipe is bound to become a favorite in your kitchen.
MAKES 1½ POUNDS
INGREDIENTS:
- 1½ cups (8¼ ounces) whole-wheat flour
- 1 cup (5½ ounces) bread flour
- 2 teaspoons honey
- ¾ teaspoon instant or rapid-rise yeast
- 1¼ cups ice water
- 2 tablespoons extra-virgin olive oil
- 1¾ teaspoons salt
INSTRUCTIONS:
- In a food processor, pulse the whole-wheat flour, bread flour, honey, and yeast to combine, which usually takes about 5 pulses. While the processor is running, slowly add ice water and process until the dough is just combined, and no dry flour remains, typically taking around 10 seconds. Allow the dough to rest for 10 minutes.
- Add olive oil and salt to the dough, and process until it forms a satiny, sticky ball that clears the sides of the work bowl. This process usually takes 45 to 60 seconds. Transfer the dough to a lightly oiled counter and knead until it becomes smooth, which typically takes about 1 minute. Shape the dough into a tight ball and place it in a large lightly oiled bowl. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 18 hours or up to 2 days.
TIPS:
- To achieve a balanced whole-wheat flavor, use a combination of 60 percent whole-wheat flour and 40 percent bread flour.
- Increasing the amount of water helps hydrate the hearty whole-wheat flour and strengthens the gluten network. Using ice water during kneading prevents the dough from overheating in the food processor.
- Giving the dough a long rest allows the enzymes in the dough to slightly weaken the gluten strands, making the dough easier to stretch and improving its ability to ferment and develop flavor.
- Preheating the pizza stone under the broiler’s high heat is crucial for obtaining a nicely browned crust, especially with such a highly hydrated dough.
- For the best results, King Arthur brand bread flour is recommended for this recipe, as it works exceptionally well with the whole-wheat flour.
By following these simple steps and tips, you’ll be able to create a delightful Thin-Crust Whole-Wheat Pizza Dough that stands out from traditional whole-wheat crusts. Its wonderful texture, flavor, and nutritional value make it a fantastic choice for homemade pizza nights, where you can unleash your creativity with an array of delicious and wholesome toppings. Enjoy the satisfaction of crafting a healthier and tastier pizza crust that everyone at the table will love.
