A few weeks ago I posted about the trouble I had with 100% whole wheat pizza crust. I’ve been tweaking the recipe since then, so I think it’s time for an update. The summary is that the most recent recipe works pretty well… as long as I don’t let the dough get over-proofed. Decent structure, crumb, and taste. The big innovation isn’t too surprising: Adding vital wheat gluten to strengthen the dough.
The recipe for two NY-style pizzas: 562 grams home-milled white whole wheat flour, 370+ grams water, 120 grams ripe sourdough starter, 28 grams vital wheat gluten, 19 grams olive oil, 11 grams salt, and 6 grams sugar. Optional: Half a teaspoon each of onion and garlic powder. Knead, divide, 72 hour proof in the fridge, bring to room temp, shape, top, and bake (preheated to 550°F then switched to broil, baked 5 minutes on steel).
Pictured here: Kale, potato, red onion, and fennel seed.
This looks fantastic, kudos for including exact measurements for others ❤️
Unfortunately 100% wheat would make my esophagus attempt to kill me, 0% next please! 😅
Hah, okay. So you’re allergic to whole wheat but not to white? Wild. I didn’t even know that was possible!
They are bitching about the wheat in a pizza crust.
It’s like a vegan complaining that they wouldn’t be able to eat a steak that someone posted.
I’m not bitching I’m joking.
I fucking love pizza.
I developed a wheat allergy in my 30s, now all the tasty shit tries to kill me by closing up my esophagus. It’s not a choice, it’s super annoying and really inconvenient, you quickly learn that everything that’s convenient or delicious contains some kind of wheat.
You can just use some weird combinations of other flours instead like rice flour, but it’s a pain in the ass to make and get right, and won’t taste the same. I’m on a mission to find a wheat free pizza that tastes as close as possible to a real one.
Well I hope you find or create what you’re looking for.
Oh, gotcha. Now I’m looking forward to the photos of cauliflower crust…
Can I ask why the sugar? I have nothing against it in doughs, just curious.
My understanding is it’s usually there for a few reasons: Increase yeast/starter activity and aide browning of the crust. Additionally, with 100% whole wheat in particular, it can balance out the bitterness of the wheat a bit.