Whole wheat pizza baby!

So here is my first attempt at making homemade pizza using whole wheat flour. I actually doubled this recipe, one version with all whole wheat flour and the other with a mix of 1 c. white and 3/4 c. whole wheat. Obviously the mixed flours version was fluffier but I’d say I liked them both. Not a huge difference by any means. I will try white whole wheat next (after I do a little research on the health disadvantages of the white, if any, and the processing that takes place to get it white). For this pizza I stopped by the local Italian deli Cugino’s (best garlic knots in the world, period.). They make their own mozzarella fresh everyday and let me tell you, its bomb! Nothing better. I’m lucky any made it on to the pizza with little Z around (and me). Fresh basil also rules my life so there’s pretty much no way this pie wouldn’t be good. We ended up making two of the four pies. I think I’ll use one of the remaining two dough balls for an attempt at whole wheat garlic knots tonight. Experiments with the second dough ball will be rolling half of it into a super thin crust and the other half into a thicker smaller pie. Bracketing baby!

UPDATE: So tonight I did attempt garlic knots with the dough and well, not so great. Luckily I couldn’t fit all the knots in the oven at once so, the ones that were waiting I just smooshed together, garlic and all and formed into a thick little pizza. I used Trader Joe’s organic marinara for the sauce and fresh shredded parmesan cheese. The kicker was some Polly-O ricotta from NYC that I got at Cugino’s. AMAZING! I rolled a few balls of it and dotted the pizza (after I pulled it out of the oven). This pie actually tasted better than the last. What appeared to be soggy at first turned out to just be soft and yummy. The ricotta balls took it to another planet, devoured it!

Whole Wheat Pizza

Makes 2 pizzas.

1-1/4 c. hot water (110 degrees) not boiling though

1/2 t. sea salt
1/2 t. turbinado sugar, blended into a fine powder
1 packet of active yeast (about a tablespoon)
1-3/4 c. whole wheat flour, you can use whatever flour or mix of flours you wish.
1/2 t. sea salt
1/2 t. turbinado sugar
1 T. olive oil
1 t. olive oil
tomato sauce seasoned how you like, sea salt, freshly ground black pepper and herbs etc.
fresh mozzarella cheese
fresh basil, as much as you wish
any other toppings you like but less is more in my opinion


Heat 1-1/4 c. water in microwave in 10 sec. intervals and check with thermometer getting it to about 120 degrees. Add salt and sugar and stir to dissolve (it will hopefully be around 115 to 110 degrees now perfect for adding the yeast). Add yeast and stir to dissolve. Cover with a towel and set aside for 10 minutes. Foam head should form in this time. If it doesn’t the yeast is dead and you need to start again.

While yeast is doing its thing combine flour salt and sugar. When yeast is finished add it to the bowl with flour mixture and 1 T. olive oil. Mix with fork, then with hands, kneed until it forms into a nice consistency, not dry and not sticky. Add more flour or water to get the right smoothness. Place dough ball into a bowl and let it rise for 15 min to 1 hour.

While dough is rising, set pizza stone on lowest rack in oven and preheat (broil) to as hot as your oven will go (500 degrees or more) for 1/2 hour. A very hot oven and stone are key. You want your pizza to cook fast right!

When dough has risen, divide it into two smaller balls. You now have enough dough for two pizzas! Form dough ball into a round shape with your hands at first to get the general shape of pizza. Then move on to using a rolling pin to spread dough out thinner (you decide how thick or thin you would like your pizza at this point, the thinner the crispier).

Spread a little flour on a flat (no edge) cookie sheet and then sprinkle some corn meal to prevent pizza from sticking to our ghetto peel. Transfer dough to “peel”.

Now spread about 1 t. olive oil over crust, not all the way to edge but close. Spread sauce and add toppings of your choice.

Here’s the fun part. Standing over oven shade “peel” hard but soft to just loosen (break free) the pie from the peel but not so hard you shake it right off the “peel”. Open oven and place back edge of pie on back of stone and slide out the “peel”. Close quickly. Pizza should cook in about 5 to 10 minutes. Watch closely after 5 minutes because in 45 seconds your pizza could from perfect to over cooked.

Rip up a bunch of fresh basil and place on top. Crack some fresh black pepper over top too if you wish.

Let pie rest for a minute before cutting!

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