{"id":10959,"date":"2013-06-24T21:12:44","date_gmt":"2013-06-25T04:12:44","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10959"},"modified":"2016-10-13T16:12:17","modified_gmt":"2016-10-13T23:12:17","slug":"damn-near-perfect-whole-wheat-pizza","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/damn-near-perfect-whole-wheat-pizza\/","title":{"rendered":"Damn Near Perfect Whole Wheat Pizza"},"content":{"rendered":"

I\u2019ve been, let’s call it what it is, short my entire life. \u00a0On my tallest day, coincidentally, the day I got my driver’s license, I was 5’1. So when you find a pair of pants that fits without needing alterations, you buy three pairs in black and never look back.\u00a0 It\u2019s the same thing with pizza dough. When you find a dough recipe that works, you just keep on with it. For me, that\u2019s been the Food Lab\u2019s NY-style pizza dough<\/a>. But after awhile, you start to need another pair of pants. What I really wanted was a whole wheat crust. So I started tinkering with my tried and true.\u00a0 Tinkering until I got the Food Lab\u2019s NY-style pizza dough to go whole wheat.<\/p>\n

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Well, half whole wheat.<\/p>\n

So big whoop-de-doo, you swapped in whole wheat flour. Oh, no-no-no-no.\u00a0 From past experience, whole wheat doesn’t necessarily work as a 1:1 conversion with every recipe. \u00a0In almost every application, whole wheat flour always takes more liquid, and I got flatbread instead of pizza, even after a few days rise in the fridge.\u00a0 Half whole wheat pastry flour was next on the list. The bag says its good for cookies, muffins, pancakes and pie dough. Note, it doesn\u2019t<\/b> say pizza.\u00a0 What did<\/em><\/strong> work was 50\/50 Bob\u2019s Red Mill\u2019s White Whole Wheat and King Arthur\u2019s Bread Flour.<\/p>\n

\"seeded<\/a><\/p>\n

Ingredients done, now let\u2019s look at the rise. The first pizza was a same day job, with just 2 hours rise on the counter. To keep things simple, it’s just crushed tomatoes, part-skim mozzarella and pepperoni. \u00a0I was in a hurry and frankly, needed something for dinner. I knew it would be flat, flat, flat in texture and in flavor, so to kick it up a bit, I doused the edge in olive oil and sprinkled it with a mix of poppy, sesame and kosher salt (shout out to Abbot\u2019s Pizza in Venice, where I first had \u201cbagel pizza crust.\u201d)<\/p>\n

Using a Baking Steel on broil, in about four minutes, I had gorgeous browning, but this was still flatbread, not pizza and even with seeds, the crust could have used more salt for my tastes. Noted.<\/p>\n

The other three balls of dough were doing their thing in the fridge and so I waited.<\/p>\n

\"whole<\/a><\/p>\n

Day Two, same temperature, same time. A little more bubble formation around the edges, nice browning looking good, but not quite there. \u00a0 This was the pizza I ate two slices of and forgot about the rest on the counter before going to bed. Shame.<\/p>\n

\"whole<\/a><\/p>\n

Day Three — things are looking good. Overall shape is a little kooky because I had it out on the counter for an hour or two longer than planned, so it was very pliable as I flipped it onto the peel.<\/p>\n

\"whole<\/a><\/p>\n

Let’s get a look at what pizza people call the cornichone or crown. On the third day, it was just right. I knew I had my winner. \u00a0By day three, I also needed some green pepper.<\/p>\n

So is it worth the work? Totally. And it’s more waiting than work. The more success you have, the more fun the experimenting is. Having gotten to half whole wheat, I’m about ready to try this 100 percent whole wheat<\/a> I’ve had bookmarked for several months. It’s just the ascorbic acid (vitamin C) that’s been holding me back. The only vitamin C we have around here is orange and chewable. But soon.<\/p>\n

So help me branch out. What’s your go-to pizza dough recipe?<\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Damn Near Perfect Whole Wheat Pizza Dough<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 4 small pizzas<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 4 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t