[familyblackout]

DH and I have been trying for awhile to make a good hand-tossable whole wheat pizza, but for the life of us we never get it right! (Heck at this point I'd just take a good whole wheat pizza crust, tossable or not!)
My only stipulation is that it be all whole wheat flour. (or at least no white flour!) I am open to using wheat gluten.
Also, while I'm here, I've read that you can buy "quarry stone" (some kind of unglazed tile?) from the hardware stone and use it for a pizza stone, but I tried that once and it didn't work out too well. Anyone here know about this and can point me in the right direction on what to look for?
And, finally, anyone have any good pizza sauce recipes?
Thank you.

 

[425lisamarie]

Well, I make a Neopolitan style pizza dough that is very extensible, slack, and can be hand tossed paper thin to bake on a stone. I do use white flour in it but I've done whole wheat before with gluten added. I've found two tricks to develop flavor and a good slack dough is use ICE cold water, and retard the dough balls in the fridge over night before using. You have to kneed it a LONG time and keep the dough tacky, as in long enough to have a truly elastic dough so you can stretch a piece and almost see through it

 

[mamadelbosque]

I make pizza at least a couple times a month, and my dough is whole wheat. Its really simple though not hand-tossable... I just press it into my pizza pan. I think it tastes pretty good and its SUPER simple:

3 cups WW flour
1 cup HOT water
1 TBSP yeast

Mix everything together, then roll into a ball and rub with olive oil, put in the oven at 200* for 20 minutes. Pull out and press into GREASED pizza pans, top and bake at 425* for 15-20 minutes (depending on how many toppings you have

 

[jacki1234]

I would love an all wheat pizza crust too. I noticed one person said ice water and another said hot water? Why the diff? Or do they both do the same thing? I make pizza, but its with white flour and would love to make it healthier.

 

[425lisamarie]

Ice water develops a flavor from the wheat, and the retarding in the fridge develops a deeper flavor and relaxes the dough. I'm speaking from professional education here....

 

[mamadelbosque]

Hot water and 200* oven are quick and, IMO the crust turns out pretty tasty. Honestly, I'm just not that good at planning ahead to let dough sit in my fridge all day... pizza is one of those things for me thats usually like 'uh...I have no other ideas for dinner tonight... everybody likes pizza, right?'. The hot water gets the yeast going quick like, at least, thats my assumption.

 

[425lisamarie]

Yep and you're right, I was just speaking from the best TASTE you can get out of flour and dough, and that is to do as the professional bakers and use a slow approach. I didn't say it is the only way to make it, but when you're dealing with WW dough, everything you can do to make it the best it can be helps. Though I'm probably just more fussy than most

 

[bonbon mama]

I don't toss my dough, I stretch and poke and pick it up and wave it back and forth though...

Anyways, I have been having good experiences with freshly ground 100% whole wheat dough lately and these are my current "rules"

1. regular recipe with about 3-4 T olive oil for a 3-4 cup flour recipe
2. combine all ingredients except 1 cup of the flour and leave it for 10 minutes
3. mix on medium in the mixer for about 10 minutes
4. add the flour but just enough so that it stays sticky and barely handleable and switch to the dough hook and let it knead for about 6 minutes

I use cheap pizza stones from a big box store (I think they are from Bed, Bath, and Beyond) and throw my shaped dough on the stone until it starts to brown, bring it out, flip it and top it and bake it until the toppings brown.

The longer the rise, the better the flavor, I agree.