Whole Wheat Pizza Dough / Pizza Integrale
Whole wheat pizza? How good can it be? Very good when you make this dough using white whole wheat flour which is milled from a strain of white rather than red wheat. Adding wheat gluten to the dough also enhances the rise.
Makes 2 15-inch pizzas
- 2 teaspoons dried yeast
- 1 1/2 cups warm water (100-115F)
- 2 tablespoons honey
- 3 cups plus 2 tablespoons King Arthur white whole wheat flour
- 1 tablespoon wheat gluten
- 2 teaspoons salt
- 2 tablespoons Filippo Berio extra-virgin olive oil
- 2 tablespoons sesame seeds
- Pour the yeast in the water in a small bowl and stir in the honey. Pour the yeast mixture into a large bowl, stand mixer, or bowl of a food processor and dissolve the yeast. Let it stand for a few minutes and then stir it with a spoon so it is well mixed. Stir in 1 cup of the flour, cover the bowl and let it stand for 30 minutes. The mixture will be very soupy.
- Mix 2 cups of the remaining flour in a bowl with the wheat gluten and salt. Add it to the yeast mixture with the olive oil and sesame seeds, and mix with your hands or in a food processor or stand mixer until the dough moves away from the sides of the bowl and a ball forms. If the dough is too sticky add the remaining 2 tablespoons of flour a little at a time.
- Transfer the dough to a work surface and knead it for about 5 minutes. Place it in a bowl, cover the bowl tightly with plastic wrap and allow the dough to rise at least 2 hours or until it is doubled in size.
- Use the dough to make the two pizzas indicated, use it for a loaf of bread or make small dinner rolls from it.
- Enough dough for 2 pizzas