Whole Grain Pizza
This amazing version of the all white pizza is delicious and
Servings: 5 servings
- 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!