At Woody’s Hometown Pizza, we understand the importance of having a delicious, healthy, and easy-to-make pizza dough recipe. And if you’re someone who loves pizza, but is looking for a healthier alternative, our secret ingredients for perfect whole wheat pizza dough every time are exactly what you need!
Whole wheat pizza dough is a healthier option because it’s high in fiber, vitamins, and minerals, compared to traditional refined flour dough. And the best part is that it’s just as delicious, if not more so! Here’s how we make it:
- 2 cups whole wheat flour
- 1 cup warm water
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center of the flour mixture.
- In a separate bowl, dissolve the honey in the warm water. Sprinkle the yeast on top and let it sit for 5 minutes or until it’s foamy.
- Add the olive oil to the yeast mixture and stir to combine.
- Pour the yeast mixture into the well in the flour mixture and stir until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes or until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 30-60 minutes or until it’s doubled in size.
- Punch down the dough and roll it out to your desired thickness.
- Add your favorite toppings and bake at 425°F for 12-15 minutes or until the crust is golden brown.
Now that you know our recipe, let’s dive deeper into why these ingredients are the key to perfect whole wheat pizza dough.
Whole Wheat Flour
Whole wheat flour is a type of flour that is made from the entire wheat kernel, including the bran and germ, whereas refined flour is made from only the endosperm. This means that whole wheat flour contains more fiber, vitamins, and minerals than refined flour. Fiber is important because it helps regulate digestion, aids in weight loss, and can help lower cholesterol levels. Additionally, the fiber in whole wheat flour helps hold the dough together, making it easier to work with.
Warm water is an essential ingredient in pizza dough because it activates the yeast. Yeast is a living organism that needs a warm and moist environment to grow and reproduce. If the water is too cold, the yeast won’t activate, and if it’s too hot, it can kill the yeast. The optimal temperature for yeast activation is between 105°F-115°F. So, be sure to use warm water, but not too hot!
Honey is a natural sweetener that not only adds flavor to the dough, but it also helps feed the yeast. The yeast feeds on the sugar in the honey, which helps it grow and multiply. Honey also adds a subtle sweetness to the dough, which balances out the nuttiness of the whole wheat flour.
Olive oil is a heart-healthy fat that adds flavor and moisture to the dough. It helps make the dough softer and more pliable, which makes it easier to stretch and shape. Additionally, olive oil helps prevent the dough from sticking to the bowl during the rising process. When using olive oil, it’s important to use high-quality extra-virgin olive oil for the best flavor and health benefits.
Salt not only enhances the flavor of the dough, but it also helps regulate the yeast’s growth and fermentation.
Active Dry Yeast
Yeast is what makes the dough rise, giving it a light and airy texture. Active dry yeast is the most common type of yeast used in pizza dough recipes.
Once you have tasted a slice of pizza with perfect whole wheat crust, you’ll never go back to regular pizza dough again. Whole wheat pizza dough adds a healthy and delicious twist to the classic pizza recipe. However, making perfect whole wheat pizza dough can be a challenge for many home cooks.
The secret to making perfect whole wheat pizza dough is using the right ingredients and techniques. In this article, we’ll share with you our tried-and-tested recipe for making the best whole wheat pizza dough every time.
Choosing the Right Flour
The key ingredient in any pizza dough is flour. When making whole wheat pizza dough, it’s important to choose the right type of flour. Not all whole wheat flours are the same. Some are coarser, while others are finer. For pizza dough, it’s best to use a fine whole wheat flour.
Whole wheat flour contains less gluten than all-purpose flour. Gluten is a protein that gives the dough its elasticity and allows it to rise. Without enough gluten, the dough will be dense and won’t rise properly. To make up for the lower gluten content in whole wheat flour, it’s a good idea to add vital wheat gluten to the dough. Vital wheat gluten is a high-protein flour that can be added to whole wheat flour to improve the gluten content.
Using the Right Water Temperature
The temperature of the water you use in your pizza dough recipe can also make a big difference in the final result. The ideal water temperature for making pizza dough is between 100-110°F. Water that is too hot can kill the yeast, while water that is too cold will not activate the yeast properly. Make sure to use a thermometer to measure the water temperature accurately.
Kneading the Dough
Kneading is an important step in making perfect pizza dough. Kneading helps to develop the gluten in the dough, which gives it its stretchy texture. It also helps to distribute the yeast evenly throughout the dough. To knead the dough, place it on a floured surface and fold it over on itself several times, then push it down with the heel of your hand and repeat. Knead the dough for at least 10 minutes until it becomes smooth and elastic.
Letting the Dough Rest
After kneading the dough, it’s important to let it rest for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to work with. Cover the dough with a clean towel or plastic wrap and let it rest in a warm, draft-free place.
Rolling Out the Dough
When it comes to rolling out the dough, you want to be gentle and avoid tearing the dough. Start by flattening the dough with your hands and then use a rolling pin to roll it out into a thin, even crust. If the dough starts to shrink back, let it rest for a few minutes and then try again.
Baking the Pizza
When baking your whole wheat pizza, it’s important to preheat the oven to the highest temperature possible. This will help to create a crispy crust. If you have a pizza stone, preheat it in the oven for at least 30 minutes before baking the pizza. Bake the pizza for 8-10 minutes or until the crust is golden brown and the cheese is melted and bubbly.
With the right ingredients and techniques, making perfect whole wheat pizza dough is easy. Remember to choose the right flour, add vital wheat gluten, use the right water temperature, knead the dough, let it rest, and roll it out gently. By following these tips, you can create a healthy and delicious pizza that everyone will love.