Wholemeal Pizza Dough


I’ve wanted to make my own pizza dough for ages but haven’t got round to it as of yet. After a long process of trial and error making dough for Hot Cross buns last month, I wanted to ensure making pizza dough didn’t turn into another all-nighter! For this Wholemeal Pizza Dough recipe, I wanted to create a light, fluffy and rustic pizza crust and I took inspiration from authentic Neapolitan recipes – and didn’t that research pay off! The texture of this dough when cooked was just right – crispy on the outside, soft and light on the inside. As with all authentic recipes, you can’t digress from the original ingredients too much – that’s what makes the recipe renowned. Using ‘00’ super fine flour is the ideal flour for pizza dough because it’s finely ground and has lower gluten content, both of which provides the pizza crust with just the right texture and elasticity. Where I got creative here was with the flour measurements.  I wanted to add more fiber to my crust and therefore incorporated Wholemeal flour alongside ‘00’ super fine. I decided to experiment with 250g of each which gave the dough slightly more, but not too much, elasticity. Your eyes may be bigger than your belly when it comes to pizza, but this dough recipe creates a super filling pizza crust which means you won’t overload. This pizza dough will suit thick-crust lovers, but you can roll the dough out thinner than I’ve advised to create a crust that suits you. If you haven’t made pizza crust before, I hope you enjoy having a go yourself.  I’ll be experimenting more with different pizza doughs so keep an eye out.

Prep Time: 3.5 hours| Cooking Time: 30 mins | Serves: 2 x 12” pizza bases (thick crust)

Ingredients final

250g wholemeal bread flour

250g ‘00’ super fine pasta flour

325g water

3g of Allison Easy Bake Yeast

½ teaspoon sea salt

1 tablespoon olive oil

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Method final

  1. Measure out your flours and combine them both in a large mixing bowl.
  2. Once you’ve mixed the flours together, make a small well in the middle.
  3. Measure out your water using a measuring jug and mix the yeast into the water.
  4. Pour the water and yeast into the well.
  5. Using a hand whisk or electric whisk, begin to whisk the water in the middle, gradually incorporating a little of the flour as you go until it forms a custard-like consistency. At this point, add your salt, and continue to whisk until the mix begins to thicken a little more.
  6. Before the dough becomes too thick for the use of a hand/electric whisk, remove any remaining dough mix from the whisk and put your whisk to one side. Incorporate the rest of the flour using a baking spatula and then by hand.
  7. Knead the dough together well whilst it’s still in the bowl ensuring you’ve incorporated as much of the flour as you can.
  8. Dust a clean surface with any remaining flour (or grab some fresh) and drizzle over 1 tablespoon of olive oil.
  9. Begin to knead the dough on the surface for 10-15 minutes, incorporating the oil as you go until it becomes soft, springy and smooth in texture. Don’t be shy about handling the dough, use some ‘elbow grease’ and get stuck in. As well as applying pressure into the dough with your hands repeatedly, you also want to fold the dough in on itself in between, turning it as you go – repeat this over and over. Part of this video provides some useful techniques on how to knead dough. Roll it into a ball and place it back into the bowl and cover with a damp tea towel. Leave the dough to rise for 2 – 2.5 hours until it has doubled in size.
  10. Punch the dough down and push out the air bubbles. Half the dough in two equal pieces.
  11. Knead each piece of dough a little for 5-10 minutes, using similar techniques as above. Then roll each piece into a ball. Dust each dough ball with a little flour and place on a lightly floured baking tray covered with a damp tea towel. Leave them to rest for about 40 minutes so they become soft and elasticated which will make stretching them into two crusts much easier. Take this 40 minutes to prepare you pizza toppings.
  12. Using a lightly floured rolling pin, roll out each ball of dough into a large pizza base on a lightly floured surface, roughly 3-5mm thick, ready for the toppings.