Good Morning! Has anyone had good results by incorporating whole wheat flour for part of the white flour in homemade pizza dough? What proportion would not change the texture and taste drastically but make it healthier? Thanks for your help.

Jacqui,

Wheat gluten is the pure protein in wheat. It is a refined product that is obtained by rinsing all of the starch away from the wheat flour, then drying, and grinding back into a "flour" form. It is also called Vital Wheat Gluten. If you can't find it, then you can leave it out. It isn't absolutely necessary in pizza crust. It does help the dough to be softer, but only slightly. Where to find it, our Safeway has it in the flour aisle. It comes in 16 ounce bags (approx.). One brand to look for is Bob's Red Mill. You may also be able to find it at Whole Foods in their baking aisle and in their bulk flour and grain bins.

thanks lori... it looks great and I'm definitely going to try it... one question though... what is wheat gluten?... and where would I find it?... thanks again!

jacqui

Yes, Jacqui, I use all whole wheat. Let me post the recipe I use for you.

Vickilynn's Tried and True Pizza Dough
from Healthy Foods by Leanne Ely (c) 2001

1 1/2 cups warm water
1 teaspoon honey
1/2 teaspoon sea salt
1 1/2 teaspoons olive oil (I leave this out)
2 cups whole wheat flour
2 teaspoons yeast
2 Tablespoons wheat gluten
additional flour for kneading and rolling out

Mix the first 6 ingredients well. If using a mixer like a Kitchen Aid or Bosch, add enough additional flour until the dough forms a ball and pulls away from the side of the bowl. Knead in the machine about 6 minutes.
If you are making this by hand, add more flour, one cup at a time mixing well after each addition until dough clings together and you can turn out on a floured surface. Knead until dough is smooth and springy about 10-12 minutes. If you have a child with relatively clean hands or a child who can get them that way, this would be a good job for him or her (Hint: put the timer on for this)
Divide dough in half. If your stone does not need to be preheated, roll your dough out on the stone 1 inch wider than the stone. Turn the extra inch over the center to form a crust (Lori's note: I don't do this, I just roll it to the edge of the pizza stone). Prebake in a 450 degree oven for 5 minutes. Do the same thing with the second crust. Then top the cooled crusts (Lori's notes again: I don't usually cool them completely, unless I'm using frozen/thawed crusts) with sauce, toppings and cheese and bake at 450 degrees for about 10-12 minutes or until the crust is brown and the toppings are cooked.
Variations: (lori's notes, I use the garlic and italian seasoning EVERY time) we like adding minced garlic and grated parmesan cheese as the dough is mixing. Try adding dried herbs such as basil or oregano as well.
If you prefer a thicker, breadier crust, let the dough rise on the stone after shaping until puffy then prebake and finish as directed.
No stone? Fear not. Use a cookie sheet and prebake about 5 minutes. Remove from the sheet and let cool two minutes, then put the crust right on the rack of the oven. If crust doesn't seem like it can hold up, prebake a little longer and try again. OR forget about it and make stromboli...

Freezing Instructions: lightly oil the dough ball and place it in a freezer bag. Or partially bake and then freeze them (LOri's notes again: this is what I do).

Lori... do you use only whole wheat flour?... I've thought about this.. but I thought it would make the crust "tough"... do you change any of the other ingredients?

thanks!

jacqui

I make pizza crust with 100% whole wheat, and everyone that I have served it to has loved it, the kids (not mine, but their friends) don't say anything about it being "weird" or "wheaty" or anything like that.

Thank you so much for the recipe and the link. I originally thought that I would use one part whole wheat and 2 parts regular flour. From your recommendations, I can boost the whole wheat portion. FYI, I checked the recipe builder at the WW site and it's value is 8 pts. for the crust based on 4 servings for the dough. That isn't bad compared to takeout pizza values. Thank you again for your help!

I love this recipe -- the crust is so good that you don't need loads of cheese or toppings. My favorite way to make it is with thinly sliced tomatoes, fresh herbs, and just a scattering of mozzerella and little bit of olive oil and garlic.

This doesn't have the whole-wheat flour in it, but here is a link to KD's pizza recipe on FN.

Aha!

The pizza thread! Don't know if that link will work, but I guess I'll find out after I make the post. . . .


D

Great Stephanie! I checked FN and did a search there, but didn't find a pizza recipe. I'm sure it will be wonderfully tasty and more healthy than my recipes. Thanks for the help!

Yes! Our wonderful KD has stepped up to the plate for us in that category. Unfortunately my copy of the recipe is inside my book I loaned to my parents. I'm sure someone will post it for you by the end of the day. Its soooo easy to make. It's like a 5 min. preparation time and then you let it rise and it freezes well also. Keep checking today. You'll get it.