by Scott Bell
Yesterday we made a pair of 100% whole-wheat pizzas. It turned out to be tricky to find such a recipe, so I did what you should never do in baking (but what I do all the time in regular cooking) and winged it.
Dough for 2 12″ cast-iron pizzas:
- 2 1/2c whole-wheat flour
- 1 1/2c warm water
- 1 packet instant yeast (2 1/4tsp)
- 1tsp salt
- (optional) 2tbsp chia seeds
Mix all ingredients in a mixing bowl until just combined, then leave covered for 10-15 minutes to give the dough a head start. Knead for a good long time (turns out gluten is trickier to develop in whole-wheat dough) on a floured board, then return to the covered bowl to rise for about 1-1.5h or so, until doubled. I used a tightly-fitting plastic cover that came with my mixing bowl, but a damp tea-towel is the tradition here. Halve the dough and roll out to form your pizza crust. There’s no way you would get away with tossing this 100% whole-wheat dough, sadly.
I pre-heated our oven and 12″ cast-iron pan to 500f, then placed the dough followed by toppings directly into the pan. One pizza was a simple tomato sauce, onion, and mushroom (always cook veggies before using as a pizza topping), and the other was basil puree with fresh tomatoes.
Basil and macadamia nut puree:
- 50g of fresh basil
- 1/2c raw macadamia nuts
- ~1/2c non-dairy milk or water (just enough to get the mixture to blend)
- 3-4 cloves of garlic, peeled
Bake for 10mins or until the crust reaches your desired level of crispiness. Season with salt, pepper, and chili flakes.