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100 percent whole wheat pizza crust



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chocolatecake




 
 
    
 

Post Tue, Aug 06 2019, 4:28 pm
Does anyone have a recipe for 100 percent whole wheat pizza dough? Thanks
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ez-pass




 
 
    
 

Post Tue, Aug 06 2019, 4:30 pm
Just swap the flour to whole wheat
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yerushamama




 
 
    
 

Post Tue, Aug 06 2019, 6:46 pm
ez-pass wrote:
Just swap the flour to whole wheat


You generally need to reduce the flour a bit - I think it's iTblsp per cup less
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PinkFridge




 
 
    
 

Post Tue, Aug 06 2019, 7:04 pm
Here's one:

https://app.ckbk.com/recipe/pi.....1r002

I'm sending the link while waiting for it to fully load. I'm not sure if the link goes beyond this one page. He describes technique elsewhere - preheat, pizza wheel, etc. I simply followed the recipe till leaving in a warm place for 15 minutes*, which I stretched onto two pizza pans (I think 14" but not 100% sure). I then poured 8 oz. tomato sauce over each and sprinkled with cheese, and baked at 450 about 15-20 minutes. It came out pretty well.

*I rolled it out, then let it sit 15 minutes. Didn't realize my mistake till later.
Also, I used a generous squirt of honey instead of sugar in the proofing.
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chocolatecake




 
 
    
 

Post Tue, Aug 06 2019, 9:25 pm
Can you copy and paste the recipe for me. I cant access the link. Thanks
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Chana Miriam S




 
 
    
 

Post Tue, Aug 06 2019, 9:34 pm
I always used to triple the yeast and work fast. I know it’s funny 😄 me answering this, but I did own a pizza restaurant.
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PinkFridge




 
 
    
 

Post Wed, Aug 07 2019, 10:27 am
chocolatecake wrote:
Can you copy and paste the recipe for me. I cant access the link. Thanks



Pete Evans
Whole-Wheat Pizza Dough

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Preparation info

Difficulty

Medium
Makes

25 oz

Europe
Italy
Naples
Pizza
Basics
Vegan

Appears in
Pizza
Pizza

By Pete Evans

Published 2012

About Recipes

contents

Ingredients

1 cup warm water
2 teaspoons active dry yeast
1¼ teaspoons sugar
1½ tablespoons olive oil
2½ cups + 3 tablespoons whole-wheat flour
1¼ teaspoons salt
Extra flour, for dusting

Method

In a small bowl, mix the warm water, yeast, and sugar together until combined, then leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.

Sift the flour and salt together into a large bowl.

Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough. Turn the dough out onto a work surface and use the heels of your hands to work the dough for 5 minutes until it is smooth and elastic.

Lightly grease the inside of a clean dry bowl with oil and place the dough inside. Place a dish towel over the dough and leave in a warm place to proof for 45 minutes to 1 hour or until double in size.

Dust a clean work surface lightly with flour and tip out the dough. Use your fists to knock the dough back with one good punch to let any air out.

Before you portion the dough into separate balls, refer to the pizza recipe you want to make for correct measures.

Once you’ve separated your dough into portions, and working with one portion at a time, use the palms of your hands to cup the dough and roll it on the work surface in a circular motion to form a perfect ball. Repeat with the remaining dough portions.

Place the dough balls on a lightly greased baking tray, cover, and leave in a warm place for 15 minutes.

© 2012 All rights reserved. Published by Weldon Owen.
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