Below is my go to recipe for home made pizza dough, I use the pizza dough menu on my bread maker.
260g wholemeal flour
1tsp salt
1tsp yeast
1tbsp olive oil
140ml water
this post was submitted on 25 Jun 2023
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Any tips on how to get a decent end result with whole grain? IMO, often comes out dense or dough rips when stretching, compared to using white flour in dough.
I put it in the bread maker on a 45 minute pizza dough program. Then, I roll it out quite thin with a pin roller on a floured surface. I do get the rare rip, but that's easily fixed.
I'm using the recipe I posted for 2 adult pizzas and 2 kids pizzas. About 85g dough for kids, 125g for adults.
Every time a hit.
We would love your question at https://lemmy.ca/c/bread
Typically for 100% whole wheat, to avoid tears you need to give the bran a chance to hydrate so they aren't sharp and pokey.
This is my basic pizza dough recipe modified for WW flour.
EDIT: I made this the other day and it sucked a little. I've made a few modifications and it should be better. Flavor was fantastic, no tearing when rolling/stretching either but I didn't get as much rise as I expected.
545g ww flour
450g very warm water
100g poolish
15g active dry yeast (two packs) or 7g instant yeast (one pack)
(if you don't have a starter you can use 50g flour and 50g water mixed the night before with a small pinch of instant or active dry yeast. 5g would suffice)
30g olive oil
30g honey
15g salt
Option seasoning such as poppy seeds or Italian blend.
1. Blend water, olive oil, honey and both the poolish/overnight ferment and active dry yeast together. Let bloom for a few minutes in a warm location to check if your yeast is happy!
2. Add flour, salt and let rest for atleast 30 mins, this allows the water to hydrate the flour molecules fully and the bran of the WW flour to start to soften. Your mix should be relatively sticky or even soupy at this point.
4. Turn out onto a floured surface and start kneading! It's gonna be a bit messy at first, and the less flour you add the more crisp and delicate your final dough should be. Adding flour will make it easier to knead, but as the gluten is developed in the dough it will stick less too!
5. Once smooth, and supple, return to it's bowl and let rest for 30 mins, it should rise a little bit in this time, but primarily become very very soft and smooth.
6. Use as pizza dough! For best results, bake at 400° or higher.
I hope this helps! If you end up trying it out we would love to see your results over at c/bread!
Tremendous, really appreciate you sharing this in detail! Bookmarked and I'll try this at next opportunity.
Hey! I tried out the recipe and wasn't happy. Made a few modifications to it that should solve thoes issues!
I use this BBC food one. Nothing fancy but flavour developed nicely if you prove it for 2hrs+. Cold proving in the fridge overnight also does wonders to it
https://www.bbcgoodfood.com/recipes/pizza-margherita-4-easy-steps
Edit: scrap that, it calls for bread flour not whole
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