Whole Wheat Pizza Crust

 

Behold, the ubiquitous pizza crust dough. In our house, at least, it is ever-present, because I am ever making it. Over time, I've been slowly adjusting the way I make my pizza crusts, trying to simplify the process as much as possible and still have a great crust. Pizza by pizza, I've refined my routine, and have arrived at reliable formula that's had a bit of input from everything I've read up to this point. I hope these tips enrich your dough-making experience, too. For starters, I've switched from using active dry yeast to instant dry yeast which eliminates the step of having to mix the yeast separately with warm water. I used to add oil to the dough, but I found when I left it out it wasn't missed. Instead of measuring by volume, I measure by weight, which means I can measure everything in one container by using the zero or tare feature on my digital scale as I add each ingredient. The same container the dough has been mixed in also serves as the proofing container. To develop the gluten a little more quickly during the proofing stage, I use a stretch and fold technique that helps give the dough an airier structure, also done right in the container without needing to remove the dough. For easier pizza topping assembly, I like to pre-bake the crust for a few minutes, too. Pre-baking keeps the finished pizza crust from getting soggy, and also lets me store it for later use if I want. I've also discovered I can re-use parchment paper several times before it begins to crumble, helping cut down on waste and saving money. Lastly, letting the dough rest before shaping allows the gluten to relax so it stretches easily and quickly.

What you will need

225 grams/8 ounces white whole wheat flour

1/2 teaspoon sea salt

1 teaspoon instant yeast

185 grams/6.5 ounces lukewarm water

digital scale

container or bowl with lid

1 15-inch by 15-inch piece of parchment paper

pizza stone

pizza peel

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