What Makes Artisan-style Pizza Different?
Many things make artisan pizza different from your average pizza dough. For one thing, the dough is given a slow, cool rise. This method creates proper development in your gluten. It also enhances the flavor and texture of the dough. This results in the chewier crust you are looking for.
The inspiration for this recipe came from my friend Sara. She recommended a book to me by Peter Reinhart, an artisan-style breadmaking master, called Perfect Pan Pizza.
- Unbleached bread flour
- Whole wheat flour- There are a variety of flours you can use that I will discuss below
- Instant yeast
- Olive oil
Whole Wheat Flour Options
For this recipe, I used a spelt flour. This is my nod to the Italian heritage of pizza-making. Spelt flour is a very common flour found in Italy.
Spelt is not the only flour you can use that will work well in this recipe. I have used rye flour before, einkorn, red, and white.
You are looking for a high-protein flour to use in this recipe, so avoid low-protein flours like soft winter wheat. Gluten-free flours do not work well in this recipe either.
The Dough Is Everything
if you start with bad dough, your pizza just won't be as good. That's why it's important to give the dough in your pizza-making process the attention it deserves.
This style of dough making, as noted above, will create a flavorful dough that is chewy and delicious. People who eat this dough never know there is whole wheat flour at all.
- Add your flours, salt, water, and a little yeast to the bowl. Mix for 30 seconds.
- Add the olive oil, and mix for another 30 seconds.
- Let the dough rest for 5 minutes.
- Mix the dough for another 30-60 seconds.
- Put the dough on an olive oil-covered surface.
- Stretch and fold the dough for several seconds, cover, and let it rest for around 5 minutes.
- Repeat this process. Stretch, pull, cover, and let rest 3 more times.
- Place the dough in an oiled bowl, cover, and refrigerate for 12-72 hours.
- Do not skip the slow cool rise, this is an important part of the process.
- On the day of baking, remove your dough from the refrigerator, and allow it to come to room temperature.
- Divide the dough into 4-6 pieces.
- Take one of the pieces and dimple it with your fingers, moving outward until it is the size you want.
- Repeat this step with the other pieces of dough.
- Preheat oven to 450-500 degrees.
- I used parchment, so I placed my dough on the parchment paper.
- Create your pizza. When you have it how you like, brush the crust in olive oil.
- Slide it into the oven and bake until golden brown.
- Sit back and enjoy!
Baking Awesome Pizza in your Home Oven
There are several ways to create really great pizza dough in your home oven. Let me teach you how.
- First off, start with a very hot oven. I bake mine on 450-500 convection. If you have a convection oven, use it!
- You can either purchase a baking steel, which is a great way to hold and spread the heat evenly in your oven, or you can flip a baking sheet upside down as I do in my oven.
- These two things combined give a hot, instant heat as soon as your pizza enters the oven.
- I used to make my pizzas on a floured surface, gently moving them to my peel and carefully sliding them into the oven. Last year, however, I discovered that I could make the pizza on a piece of parchment paper, slide the parchment onto the peel, and put it into the oven. This is my recommendation now, it is so much easier to do.
- Make sure and brush your outside dough with olive oil. This gives a nice beautiful blistered crust on the outside.
- Make sure to bake it until it is golden brown. This will lend itself to the chewy texture you are looking for.
There are some great topping options out there. For cheese, you could stick with a classic mozzarella, or you could use parmesan, feta, or even goat cheese!
Some meat options include pepperoni, canadian bacon, prosciutto, bacon, sausage, etc.
Great veggie toppings include onions, bell peppers, banana peppers, jalapeno peppers, different kinds of squash, potatoes, asparagus, and anything else you can think of!
For an artisan-style pizza, the cool rise is essential. This is what will give the dough the proper development it needs. It also lends to a good yeasty flavor and chewy texture.
No problem! Just make sure you heat your oven to at least 500 degrees before you put the pizza in.
You can always place your pizza on the back of a sheet pan and slide them into the oven. This method is a little more bulky, but works just fine.
This artisan-style pizza dough holds well for up to 72 hours. Just make sure it stays covered and in a cold refrigerator.
If you're looking for other Italian recipes, check these out!
- Handmade orecchiette pasta
- Handmade whole wheat pasta
- Italian vegetable salad
- Laminated oregano pasta
- Laminated pasta with edible flowers
- Sausage and ravioli soup
- Green goddess pasta salad
Whole Grain Pizza
- bowl, spoon, sheet pans
- 3 ½ cups unbleached bread flour
- 1 cup whole wheat flour You can use a variety of flours here- red winter, white winter, rye, einkorn or spelt like I did.
- 1 ½ teaspoons salt
- 1 ¼ teaspoon instant yeast
- 2 cups cool water plus 2 tablespoons
- 2 tablespoons olive oil plus 1 teaspoon plus extra for oiling surface
- In a stand mixer with paddle attachment or large mixing bowl, add flours, salt, yeast and water. Mix for 30 seconds. Add 2 tablespoons plus 1 teaspoon olive oil. Mix for another 30 seconds. Let the dough rest for 5 minutes. Increase speed to medium for another 30-60 seconds to make a smooth sticky dough. Rub the surface with about 1 teaspoon olive oil. Place the dough on the oil slick. Stretch and fold the dough for several seconds. Cover dough and allow to rest for 5 minutes. Repeat this process- stretch pull, cover and rest another 3 times. Next, Place the dough in an oiled bowl , cover and place in fridge. Give it a cool rise for 12-72 hours.Several hours before baking,remove dough from fridge. Divide dough and begin dimpling. What this means is place the dough on an oil slick surface. Divide in 4-6 pieces. Start with your first piece and dimple with your fingers, gently pushing the dough out. Move through the next 3 pieces, doing the same process. Start back with the first one and dimple out even further. Continue this process until the dough is the thickness and size you want. Now, about 30 minutes before the dough is ready to bake, preheat oven to 450 degrees convection. Place a sheet pan upside down in oven as well. If you are using parchment, carefully move your dough to parchment. Top pizza as desired. Carefully move pizza to sheet pan in oven, as shown in photo on post. Bake until the pizza is deep golden brown. Remove carefully.Now, sit back and enjoy. You deserve it!
Gorgeous and such good advice!!!
Thank you so much Brooke!