Kamil Perry
Whole wheat cheese pizza is a delicious and healthy option for pizza lovers. It is made with whole wheat flour, which is higher in nutrients and fiber than all-purpose flour. The dough can be prepared with basic ingredients such as honey, olive oil, and yeast, and can be used for stuffed crust pizza, calzones, and breadsticks. The pizza can be loaded with vegetables and moderate amounts of cheese to make it a nutritious and satisfying meal. With a soft and chewy crust, this pizza is a perfect option for those who enjoy the hearty goodness of whole wheat.
Characteristics and their Values:
| Characteristics | Values |
|---|---|
| Dough | Whole wheat |
| Dough preparation time | 3 hours |
| Dough preparation method | Mix whole wheat, all-purpose flour, water, honey, salt, and yeast in a bowl |
| Dough preservation | Can be frozen for up to 3 months |
| Crust | Thin or thick |
| Crust preparation | Roll the dough into a ball and then flatten it into a circle |
| Crust baking temperature | 425 degrees F (220 degrees C) |
| Crust baking time | 12-20 minutes |
| Toppings | Cheese, tomato sauce, and other vegetables |
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What You'll Learn
Choosing the right flour
Type of Wheat Flour
Firstly, it's important to note that not all wheat flours are created equal. The two main types of wheat flour used for pizza dough are traditional whole wheat flour and white whole wheat flour. Traditional whole wheat flour will give your pizza a slightly nutty and earthy flavour, while white whole wheat flour has a milder taste. White whole wheat flour is made from a different variety of wheat, resulting in a softer and chewier texture that is closer to classic pizza dough. If you prefer a more distinct wheat flavour and a slightly denser texture, go for traditional whole wheat flour. On the other hand, if you want a milder flavour and a texture that more closely resembles traditional pizza dough, white whole wheat flour is the better option.
Gluten Content
When choosing wheat flour for pizza dough, it's crucial to consider the gluten content. Gluten, a protein found in wheat, is essential for the structure and elasticity of the dough. Whole wheat flour has a lower gluten content than all-purpose flour, which can affect the rise and texture of your pizza crust. If you want a higher rise and a lighter, airier texture, you can opt for a blend of whole wheat flour and all-purpose flour. This combination gives you the best of both worlds, retaining some of the nutty flavour of whole wheat while improving the dough's ability to rise.
Yeast Compatibility
When working with yeast, it's important to note that not all types of wheat flour are compatible. Whole wheat pastry flour, for example, should be avoided when using yeast as it doesn't contain enough gluten for the yeast to work effectively. Look for recipes that specifically call for whole wheat flour and yeast to ensure a successful dough.
Freshness and Quality
Regardless of the type of flour you choose, always ensure that it is fresh and of good quality. Check the expiration date on the package, as using stale flour can affect the taste and performance of your dough. Buying flour from a reputable brand or a local bakery can increase the chances of getting high-quality flour.
Experimentation
Lastly, don't be afraid to experiment with different types of flour to find the one that suits your taste and preferences. You can try blending different types of flour, such as all-purpose and whole wheat, to create a unique blend that works for you. Remember, the key to great pizza dough is often in the flour, so take the time to find the right one for your whole wheat cheese pizza masterpiece!
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Preparing the dough
Firstly, gather your ingredients. For a basic whole wheat pizza dough, you will need:
- Whole wheat flour
- Water (at the right temperature to activate the yeast)
- Honey or sugar
- Olive oil
- Salt
- Yeast (instant or active dry)
You can also add various ingredients to enhance the flavour of your dough, such as garlic, Italian seasoning, or Parmesan cheese.
Next, you will need to mix and knead the dough. Here are the steps:
- Combine the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, salt, and any optional dried herbs or spices you wish to add.
- Activate the yeast: In a separate bowl, combine the warm water, honey or sugar, and yeast. Ensure the water is at the right temperature (between 105-110°F) to activate the yeast properly. You can use a thermometer to check. Let the mixture stand until foamy, which should take about 5-10 minutes.
- Mix the wet and dry ingredients: Once the yeast is activated, add the olive oil to the yeast mixture and slowly mix in the dry ingredients. You can use a stand mixer, an electric mixer, or mix by hand. Mix until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 10 minutes. Add more flour if the dough becomes too sticky, a little at a time, until you achieve the right consistency.
- Let the dough rise: Form the dough into a tight ball and place it in an oiled bowl, turning to coat the surface. Cover the bowl loosely with a towel and let the dough rise in a warm place until it doubles in size, which should take about 30-45 minutes.
Your dough is now ready to be rolled out and shaped into a pizza base!
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Adding cheese and other toppings
Once you've prepared your pizza dough, it's time to add the toppings! For a classic whole wheat cheese pizza, you'll need shredded cheese, preferably mozzarella. You can also add Parmesan for extra flavour. If you want to make your pizza gluten-free and milk-free, opt for gluten-free flour and a plant-based cheese product.
Before adding the cheese, you can brush the dough with olive oil and minced garlic. You can also add a thin layer of pesto for extra flavour. Then, it's time to sprinkle the shredded cheese evenly over the sauce. You can add other toppings at this stage, such as sliced tomatoes, apples, or pepperoni. If you want to add fresh herbs like basil, it's best to sprinkle them on top of the pizza right before serving to avoid wilting.
For a thicker, crispier crust, you can pre-bake the dough for 7-10 minutes before adding the toppings. This is especially useful if you're using a thicker base or want to ensure your crust is fully cooked. After adding the toppings, bake the pizza for 10 to 15 minutes, or until the crust is golden brown.
Finally, remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Enjoy your homemade whole wheat cheese pizza!
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Baking the pizza
Preheat your oven to 450°F (220°C). You can also heat your baking surface or a pizza stone/steel along with the oven for about an hour before baking. This helps to ensure a well-baked bottom crust.
Roll out your dough on a lightly floured surface. If you want a thin crust, divide the dough into two pieces. For a thick crust, keep the dough as one piece. Form the dough into a tight ball, then use a rolling pin to roll it out until it won't stretch any further. Drape the dough over your fists and gently pull the edges outward while rotating the crust. Keep rotating and stretching until the dough reaches about 11-12 inches in diameter.
Place the dough on a piece of parchment paper on a pizza peel or a large baking sheet. Spread your desired sauce, cheese, and toppings. Be careful not to overload the pizza, or the crust won't crisp up nicely.
Bake the pizza for 12-15 minutes, or until the crust is golden and crisp. For a pizza with a thicker crust, you may need to bake for a little longer, about 15-20 minutes.
Remove the pizza from the oven and let it cool for a few minutes before serving. Enjoy your freshly baked, delicious whole wheat cheese pizza!
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Storing the pizza
Storing your whole wheat cheese pizza is a crucial step to ensuring that it stays delicious and safe to eat. Here are some detailed instructions on how to store your pizza:
Storing Pizza Dough
If you have leftover pizza dough, you can store it in the refrigerator for up to 2 weeks. To do this, divide the dough into portions, form them into balls, and lightly coat all sides with olive oil or non-stick spray. Then, wrap each dough ball tightly in plastic wrap or place them in a zip-top bag. Place the wrapped dough balls in an airtight container or on a baking sheet, ensuring there is space between them. You can also freeze dough balls for up to 3 months. When you're ready to use the dough, thaw it overnight in the refrigerator, then let it rest at room temperature for about 30 minutes before shaping and baking.
Storing Cooked Pizza
When storing cooked pizza, it's essential to let it cool to room temperature within 2 hours of baking to inhibit bacterial growth. Then, decide whether you want to refrigerate or freeze your pizza. Refrigeration is a good option if you plan to consume the pizza within 3 to 4 days. Place the pizza slices in an airtight container or wrap them individually in plastic wrap or aluminum foil to prevent drying and preserve flavors. If you want to keep the pizza for longer, freezing is a better option. Wrap the pizza tightly in plastic wrap or aluminum foil to protect it from freezer burn, then place it in a freezer bag. Properly frozen pizza can maintain its quality for 1 to 2 months. When you're ready to enjoy it, defrost the pizza in the fridge for the best results, then reheat it in the oven to restore the crust's crispiness.
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Frequently asked questions
To make whole wheat pizza dough, you will need warm water, honey, yeast, olive oil, salt, and whole wheat flour. Dissolve the honey in the warm water, then add the yeast and let it sit for about 10 minutes. Next, add the olive oil and salt, followed by the flour. Mix until a dough forms, then knead until smooth.
To make the dough rise, cover it with a towel and let it stand in a warm place for about 45 minutes, or until it has doubled in size.
To shape the dough, start by rolling it out on a floured surface. Then, drape it over your fists and gently pull the edges outward while rotating the crust. Continue this process until the dough is about 12 inches in diameter.
Preheat your oven to 425-450 degrees Fahrenheit.
You can use shredded or torn mozzarella cheese, grated Parmesan, or cheddar cheese.
