Thin Crust Whole Wheat Pizza

Why this recipe works Whole-wheat pizza sounds like a great idea: A nutty, wheaty-tasting crust would be a satisfying and flavorful change of pace from the typical parlor pie. Unfortunately, it’s nearly impossible to come by a whole-wheat dough that develops the same char and chew of traditional thin-crust pizzas; most are dry and dense. We wanted to find a way to make a flavorful whole-wheat crust with the same great texture as our Thin-Crust Pizza. Using whole-wheat flour alone would give us a dense crust, so we incorporated just enough structure building white bread flour. To help strengthen the gluten network, a highly hydrated dough was particularly important for this pie; the whole-wheat flour’s mix of starch, bran, and germ absorbed more water than if we used white flour only. But because our dough was so wet, simply preheating the pizza stone in a 500-degree oven wasn’t enough; we found we needed to heat the stone under the broiler’s high heat so that the crust would brown before the toppings overcooked. After perfecting our thin, crisp, earthy-tasting crust, we realized that the sweet-tart flavors of the sauce and cheese clashed with it. Instead, we topped our crust with three cheeses (including creamy finishing dollops of ricotta), garlicky oil, and basil. This combination of flavors added richness and complexity without competing with the flavor of the crust. Shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it.

MAKES: two 13-inch pizzas

RESTING TIME: 1 hour 10 minutes

RISING TIME: 18 hours

BAKING TIME: 16 minutes

TOTAL TIME: 20¾ hours, plus 5 minutes cooling time

KEY EQUIPMENT: 8-inch skillet, baking stone, pizza peel

INGREDIENTS:

FOR THE DOUGH

• 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 (10 ounces) ice water
• 2 tablespoons extra-virgin olive oil
• 1¾ teaspoons salt

FOR THE GARLIC OIL AND TOPPINGS 

• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• 2 anchovy fillets, rinsed, patted dry, and minced (optional)
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon salt
• 1 cup fresh basil leaves
• 1 ounce Pecorino Romano cheese, grated fine (½ cup)
• 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
• 6 ounces (¾ cup) whole-milk ricotta cheese

INSTRUCTIONS:

1. In a food processor, pulse together whole-wheat flour, bread flour, honey, and yeast until combined, about 5 pulses. With the processor running, slowly add ice water and process until the dough is just combined and there is no dry flour remaining, about 10 seconds. Let the dough rest for 10 minutes.
2. Add oil and salt to the dough in the processor and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, for 45 to 60 seconds. Transfer the dough to a lightly oiled counter and knead it by hand to form a smooth, round ball, for about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 18 hours or up to 2 days.
3. For the garlic oil and toppings, heat oil in an 8-inch skillet over medium-low heat until shimmering. Add garlic, anchovies (if using), pepper, oregano, pepper flakes, and salt. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer the mixture to a bowl and let it cool completely before using.
4. One hour before baking, adjust the oven rack to be 4 inches from the broiler element, place a baking stone on the rack, and preheat the oven to 500 degrees Fahrenheit. Press down on the dough to deflate it, then transfer the dough to a clean counter, divide it in half, and cover the pieces loosely with greased plastic wrap. Pat one piece of dough into a 4-inch round (keeping the other piece covered). Working around the circumference of the dough, fold the edges toward the center until a ball forms.
5. Flip the dough ball seam side down and, using your cupped hands, drag it in small circles on the counter until the dough feels taut and round and all seams are secured on the underside. If the dough sticks to your hands, lightly dust the top of the dough with flour. Repeat this process with the remaining piece of dough. Space the dough balls 3 inches apart, cover them loosely with greased plastic wrap, and let them rest for 1 hour.
6. Heat the broiler for 10 minutes. Meanwhile, generously coat one dough ball with flour and place it on a well-floured counter. Gently flatten it into an 8-inch round using your fingertips, leaving 1 inch of the outer edge slightly thicker than the center. Use your hands to gently stretch the dough into a 12-inch round, working along the edge and giving the disk quarter turns.
7. Transfer the dough to a well-floured pizza peel and stretch it into a 13-inch round. Using the back of a spoon, spread half of the garlic oil in an even layer over the surface of the dough, leaving a ¼-inch border around the edge. Layer ½ cup of basil leaves over the garlic oil. Sprinkle with ¼ cup of Pecorino cheese, followed by 1 cup of mozzarella.
8. Carefully slide the pizza onto the baking stone and return the oven to 500 degrees Fahrenheit. Bake until the crust is well browned and the cheese is bubbly and partially browned, for 8 to 10 minutes, rotating the pizza halfway through baking. Transfer the pizza to a wire rack and dollop half of the ricotta over the surface. Let it cool for 5 minutes before slicing and serving. Heat the broiler for 10 minutes again. Repeat the process with the remaining dough, garlic oil, and toppings, returning the oven to 500 degrees Fahrenheit when each pizza is placed on the stone.

VARIATION:

THIN-CRUST WHOLE-WHEAT PIZZA WITH WINE- BRAISED ONIONS AND BLUE CHEESE

• Bring 1 onion, halved and sliced ⅛ inch thick, 1½ cups water, ¾ cup dry red wine, 3 tablespoons sugar, and ¼ teaspoon salt to simmer in 10-inch skillet over medium heat. Cook, stirring often, until liquid evaporates and onions are crisp-tender, about 30 minutes. Transfer mixture to bowl, stir in 2 teaspoons red wine vinegar, and let cool completely before using. Substitute onion mixture for garlic oil in step 7. Omit Pecorino Romano, mozzarella, ricotta, and basil. Before baking, spread ⅓ cup crème fraîche over surface of each dough round, leaving ¼-inch border around edge. Sprinkle half of onion mixture evenly over each pizza, followed by ½ cup coarsely chopped walnuts and ½ cup crumbled blue cheese. Let each pizza rest for 5 minutes, top each with 2 tablespoons shredded basil, slice, and serve.