PREPARATION TIME: 2 hrs, 30 min
BAKING TIME: 20-30 min
TOTAL: 3 hrs
Makes 1 large or 2 medium-sized pizzas
I’ll have to be honest here—I in no way, shape or form, intended to make what is known as a “healthy pizza”. Whole wheat pizza is not in my usual sights.
However, when you’ve got a bunch of college guys over and you need a few pizzas quick, and you have no white flour left in the cupboard, you improvise. The guys were as skeptical as me about the whole “whole wheat pizza” idea, but they were hungry and held hostage at my home.
So we tried it and I have to say: it was delicious. That’s right, I said it. The whole wheat pizza I made with my own manly hands was delicious. I know most guys won’t believe me, but this is honestly good. Scout’s honor (that’s still a thing, right?).
Luckily I received a fantastic pizza stone from my mother-in-law, similar to this great Culinary Couture Pizza Stone from Amazon.
Check out the recipe below, make it one rainy day, and then let me know how much you liked it (you’ll like it, I promise).
What do you need?
For the dough:
- 1 cup warm water (not hot)
- 1.5 teaspoon yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2.5 – 3 cups whole wheat flour
- 1 tablespoon oil
For the topping:
- 3 tablespoons tomato sauce per large pizza
- mozzarella (about 1 cup per large pizza)
- smoked and cured pork loin, sliced
- jalapeños, sliced or rough chopped
- cherry tomatoes, sliced in half
- mushrooms, sliced (optional)
How do you make it?
First of all, we’ll go ahead and make the dough.
Take 1 cup of warm water (not hot), and add the 1.5 tsp of yeast into it. Add 1/2 of the sugar and let it sit for roughly 10 minutes.
While the yeast is getting juicy, pour about 2 cups of whole wheat flour into a large bowl. (I usually add between 2 and 2.5 cups to the bowl and slowly add the rest later.) Mix in the salt and then make a well in the middle.
By this time, your yeast should be all milky-fine, so tip that in the middle. Because this flour is more rough, you’ll have to spend some time mixing it well to get a nice mass.
Tip the mass onto a floured surface and start trying to tame the beast. Eventually you’ll get to the point where it’s ugly and round-looking. Here, I usually let it rest for about 5 minutes to let the science things happen and let the dough become smooth.
Knead it again for a minute or two and shape it into a ball (cut and shape into two balls for medium-sized pizzas). Pour 1 tbsp olive oil into a bowl and toss the dough in there (make sure to cover it with the olive oil). Cover with plastic wrap and a kitchen towel, optimally in a dark and warm place, and let it rise until doubled, about 2 hours.
Unwrap the dough, take out your grandma’s rolling pin and roll that dough as thin as possible. The thinner, for such a coarse flour, the better.
Once you’re done, move it onto a sheet of baking paper (before you put on the toppings, or else accidents will happen). Spoon on the tomato sauce, and then sprinkle on as much or as few ingredients as you like, in whatever quantities. Go crazy. Last, put on the cheese. One of the guest, an Indian guy, helped me roll the edges of the pizza.
Now, for the oven. I let mine go for about 20 minutes after it’s hit 250°C then turn it down to 220°C before I put the pizza in.
Slide a big paddle (or hard-plastic cutting board in our case) under the baking paper. After you’ve prayed that nothing bad happens, slide the pizza (with baking paper) onto the inverted cookie sheet.
The pizza should take about 20-30 minutes to cook at that temperature. When the top begins to brown, it’s ready.
Slice and eat.