How To make Whole Wheat Pizza Crust
1 pk Dry yeast
1 c Warm water
-(105 to 115 F) 2 1/2 c All-purpose flour
3/4 c Whole wheat flour
2 ts Salt
4 ts Cornmeal (optional)
Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters
How To make Whole Wheat Pizza Crust's Videos
Whole Wheat Pizza | Sally's Baking Recipes
Adapted from my regular pizza dough recipe, this whole wheat pizza dough comes together with 6 simple ingredients. It’s not as light and chewy as traditional pizza crust, but it’s wonderfully soft with a distinct wholesome hearty flavor. This recipe is perfect for yeast beginners who enjoy baking with whole wheat flour.
Get the full recipe:
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#baking #recipes #wholewheatpizzadough
• More of Sally's baking recipes:
The 100% WHOLE WHEAT PIZZA You'll Never Forget
This whole wheat pizza is delicious, light and airy, crunchy with a rustic texture. Generally, I found it very hard to find a decent pizza made with 100% whole wheat flour. Then I discovered this method, and things changed. Now I use this recipe for a classic Roman whole wheat pizza all the time and it never fails to deliver.
Biga:
350 gr Whole Wheat
175 gr Water
1.7 gr Dry Yeast
14 hr rest
Day After:
All the Biga
150 gr Whole Wheat Flour
3 gr Honey
150 gr Water
12.5 Salt
125 gr Water (to add slowly)
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Ultra-stretchy FLOUR I use in almost all my bread/pizzas:
Little Round Flour Sieve:
Ultra Precise Gram Scale:
CAST IRON SKILLET:
Dry Yeast I use in every recipe:
Cheap Pizza PEEL Kit -
Super Cool - Heat Resistance up to 932F Oven Mitts:
Workhorse Dough Mixer:
The Best KNIFE I ever had:
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#wholewheatpizza #romanpizza #highhydrationpizza
100% Whole Wheat Pizza Dough | ThursdayNightPizza.com
Unlike other so-called whole wheat pizza doughs, this one by Thursday Night Pizza's Peggy Paul Casella is made with only whole wheat flour. Plus, it's super flavorful and has a tender, just-chewy-enough texture. For the full recipe, visit
Homemade Pizza Dough - Dished #Shorts
On today's Dished #shorts we're making Homemade Pizza Dough
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Ingredients for making pizza dough:
3/4 cup warm water
2 1/4 tsp active dry yeast
1 tbsp sugar
2 cups all-purpose flour
3/4 tsp salt
Olive oil
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Pizza Recipes : Whole Wheat Pizza Crust Recipe
When making a whole wheat pizza crust, use half whole wheat flour and half all-purpose white flour for the best texture. Prepare a healthier pizza dough with a demonstration from a professional cook in this free video on pizza recipes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
RUSTIC PIZZA using King Arthur Whole Wheat Flour.
This is my recipe for a crispy and rustic pizza using 50% Whole Wheat King Arthur Flour. The high hydration 24 hrs method makes this pizza light and full of fibers, thanks to the whole wheat crust.
Don't forget: always bake the pizzas in the lowest rack of your oven.
Follow the recipe, like or comment if you try it out.
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I offer personalised courses on PIZZA baking. Email me for more info at milezerokitchen@gmail.com Thanks!
For a 30*40 Pizza Pan (to add in this sequence)
For the Poolish:
200 gr All purpose FLOUR
200 gr WATER
0.5 gr DRY YEAST
mix and rest for 18 hrs.
The day after:
130 gr King Arthur WHOLE WHEAT FLOUR
5 gr HONEY
8 gr SALT
60 gr WATER (to add slowly when the dough is already formed)
mix and rest for 24 hrs
Any toppings you prefer.
Bake it for 12 min (250 C or 480 F) with tomato sauce on top, then add toppings and return to oven for another 5 min (or until the mozzarella is fully melted. Not brown, just melted.)
Want to support the channel and be awesome?
Mile Zero Kitchen MERCH:
KITCHEN EQUIPMENT:
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: (use code MILEZERO for 10% OFF all your order)
Ultra-stretchy FLOUR I use in almost all my bread/pizzas:
Little Round Flour Sieve:
Ultra Precise Gram Scale:
CAST IRON SKILLET:
Dry Yeast I use in every recipe:
Cheap Pizza PEEL Kit -
Super Cool - Heat Resistance up to 932F Oven Mitts:
Workhorse Dough Mixer:
The Best KNIFE I ever had:
My Whetstone Sharpening Stone I USE WEEKLY:
ICE CREAM Maker I use in my videos:
Taylor Precision DEEP FRY Thermometer:
FILM EQUIPMENT:
MY CAMERA:
My Lens:
My Tripod with Tilt Head:
Incredible Light for food video/photography:
Field Monitor:
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all.
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#pizzadough #romanpizza #kingarthurflour