Rustic Whole Wheat Dough
Rustic Whole Wheat Dough creates a hearty pizza base with a lightly nutty flavour, crisp exterior, and soft centre. The combination of whole-wheat and all-purpose flour keeps the crust wholesome without making it heavy or dense.
Equipment
- Baking sheet
- Kitchen towel
- Mixing Bowl, Large
- oven
- plastic wrap
- Rolling Pin
Ingredients
- 300 g Whole-Wheat Flour
- 200 g All-Purpose Flour
- 300 ml Warm Water
- 2 tablespoons Extra-Virgin Olive Oil
- 7 g Active Dry Yeast
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt
Instructions
For the Dough
- Pour the warm water into a large mixing bowl.
- Add the granulated sugar and stir until dissolved.
- Sprinkle the active dry yeast over the water.
- Let the yeast mixture stand for 10 minutes until frothy.
- Add the olive oil and kosher salt.
- Gradually stir in the whole-wheat flour and all-purpose flour.
- Continue mixing until a rough dough forms.
- Transfer the dough to a lightly floured work surface.
- Knead for 7 minutes until smooth and elastic.
- Place the dough in a lightly greased mixing bowl.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1½ hours or until doubled in size.
For Shaping and Baking
- Preheat the oven to 425°F (220°C).
- Grease a baking sheet lightly with olive oil.
- Press down the risen dough gently to release excess air.
- Transfer the dough to the prepared baking sheet.
- Roll or stretch the dough evenly to fit the baking sheet.
- Cover loosely and let the shaped dough rest for 15 minutes.
- Bake the untopped pizza base for 15 minutes until lightly golden.
- Remove the baking sheet carefully from the oven.
- Add the desired sauce, cheese, vegetables, and other toppings.
- Return the pizza to the oven.
- Bake for another 7 minutes until the crust is crisp and the toppings are cooked.
- Let the pizza rest briefly before slicing and serving.
Notes & Wine Advice
Serving Suggestions
Top the dough with tomato sauce, mozzarella, mushrooms, bell peppers, onions, spinach, or roasted zucchini. For a completely vegan pizza, use grilled vegetables and dairy-free cheese. Serve it with our Classic Italian Caprese Salad or a simple leafy salad.Recipe Notes
Use warm rather than hot water to activate the yeast. The combination of whole-wheat and all-purpose flour produces a lighter result than using only whole-wheat flour. Avoid adding too much flour while kneading because the dough should remain soft and slightly tacky.Variations
Add dried oregano, basil, rosemary, garlic powder, or chilli flakes to the flour. Replace 50 grams of the all-purpose flour with fine semolina for a slightly crisper base. Sprinkle sesame, sunflower, or pumpkin seeds around the outer crust for additional texture.Storage and Freezing
Refrigerate the covered dough for up to 24 hours after kneading. Let it return towards room temperature before shaping. To freeze it, complete the first rise, press out the excess air, and freeze it in an airtight bag for up to three months.Wine Advice
A medium-bodied Italian Sangiovese complements tomato sauce, herbs, and roasted vegetable toppings. Choose a crisp Pinot Grigio when serving a lighter pizza topped with mozzarella, zucchini, or fresh greens.Nutrition values
Calories: 500 kcal | Carbohydrates: 91 g | Protein: 15 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 490 mg | Sugar: 2 g