Pizza dough is always great fun to make, but it does take a little practice to get it right. If you’ve never made pizza dough before, I suggest you try your hand at this regular pizza dough first. It is a bit easier to knead and shape than whole-wheat dough. Once you’re feeling comfortable with that recipe, then you can tackle making this one.
The challenge with whole-wheat flour is that it’s less pliable than regular flour. It has a tendency to make a stiffer dough that’s harder to shape. So the trick is to keep the dough as moist as you can when you knead it. And although I’d love to be able to make a pizza dough that’s 100% whole-wheat flour, it’s just not possible to make one that’s edible – at least I haven’t managed to do so!
The proportion of whole-wheat flour to regular flour in this recipe yields a wonderfully light crust infused with the nutty flavors of the whole-wheat flour.
It’s time to get to work!
Food & Style Club is Viviane’s new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It’s a cooking class built into every recipe!
No credit card required.
Already a member? Get your recipe here.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.