Switching over from white to whole wheat flour in your cooking is a big step when it comes to healthy eating, but finding 100% whole wheat recipes can be challenging and a lot of the "whole wheat" recipes out there still use some white flour. In today's video, I share a quick tip for making your favorite recipes 100% whole wheat, and also some strategies to get the whole wheat haters in your life on board. [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]
Yes, you heard me right. But this isn't the typical pizza party you're thinking of with a delivery man knocking on your door and the post-pizza guilt after you've had one-too-many slices. Instead, imagine homemade 100% whole-wheat dough divided into individual portions, a simple sauce, and a toppings bar with something for every palate.
We hosted a "make-your-own" pizza party at my house recently and, needless to say, it was a big hit. We provided the dough, sauce, and mozzarella, along with our own personal toppings and our guests contributed any topping they liked. Whether you're hosting a party like ours or just making this as a fun family dinner, you won't be disappointed with the results.
Whole Wheat Pizza Dough
makes 5 personal pizzas
from Whole Grain Breads by Peter Reinhart
This process involves a delayed fermentation method that takes place over two days. You will start with two doughs, the "soaker" and the "biga." Later, these will be combined to make the final dough.
1 3/4 cups or 227 grams whole wheat flour
1/2 teaspoon or 4 grams salt
3/4 cup plus 2 tablespoons or 198 grams water
1. Mix all ingredients in a bowl by hand until a ball of dough forms and no dry spots remain, about 1 minute.
2. Cover loosely with plastic wrap and leave at room temperature for 12-24 hrs or refrigerate for up to 3 days (remove 2 hours before final mixing).
1 3/4 cups or 227 grams whole wheat flour
1/4 teaspoon or 1 gram instant yeast
3/4 cups plus 2 tablespoons or 198 grams water at room temperature (70 °F)
1. Mix all ingredients together in a bowl by hand until a ball forms. With wet hands, knead the dough in the bowl for 2 minutes, ensuring there are no dry spots and ingredients are mixed well. The dough should feel very tacky. Allow the dough to rest for 5 minutes, then knead with wet hands for an additional 1 minute. The dough will be smooth but still tacky.
2. Transfer dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for 8 hrs-3days.
3. Remove from refrigerator about 2 hours before mixing final dough.
Final Dough Ingredients
7 tablespoons or 56.5 grams whole wheat flour
5/8 teaspoon or 5 grams salt
1 1/2 teaspoons or 5 grams instant yeast
2 1/4 teaspoons or 14 grams honey
3 tablespoons olive oil
Final Dough Directions
1. On a lightly floured surface, use a metal pastry scraper to chop the "soaker" and "biga" into 12 pieces each (sprinkle flour over the pre-doughs to prevent the pieces from sticking back together).
2. Using a stand mixer*, put the dough pieces in the bowl with the flour, salt, yeast, honey, and 2 tablespoons of olive oil. Mix with the paddle attachment on low-speed for 1 minute, or until the ingredients come together into a ball. Switch to the dough hook and mix on medium low-speed for 2 minutes, scraping down the sides as needed, until the dough is completely mixed. Add flour or water as needed until the dough is soft and slightly sticky.
*I prefer the stand mixer, but you can use your hands as well. Simply knead the dough with wet hands for 2 minutes, until all ingredients are evenly distributed.
3. Roll the dough on a lightly floured surface to coat., then knead by hand for 3-4 minutes, until the dough is soft and very tacky, verging on sticky. Form the dough into a ball and let it rest for 5 minutes. Meanwhile, line a sheet pan with parchment paper or silicon mat, then oil it with the remaining 1 tablespoon of olive oil.
4. Knead the dough for 1 minute to develop the gluten. It should be soft, supple, and very tacky, verging on sticky. Divide the dough into 5 equal pieces. Form each piece into a tight ball by flattening into a square, pulling the corners together, and pinching the seams closed (this side is the bottom). Roll the balls in the oil to coat the entire surface of each, then cover the pan loosely with plastic wrap. Allow to rise for 1 hour.
5. Preheat the oven to the highest temperature. If cooking on a pizza stone, allow it to preheat in oven for 1 hour while
the dough is rising. Otherwise, cook the pizzas on the underside of a sheet pan. Shape the pizza dough into your desired shape and then top with sauce and your favorite toppings. For the sauce recipe we used, click here.
6. Slide the topped pizzas onto the stone or baking sheet. Bake for 5-8 minutes.
7. Remove pizza from oven and transfer to cutting board. Allow pizza to rest for 3-5 minutes before slicing. However, if you're like us, you just might not be able to wait that long.
I don't know that I've ever met anyone that doesn't enjoy a good waffle. With their toasty goodness and those cute little indentations that are perfect for holding maple syrup, what's not to love? Also, they can be eaten with tons of yummy toppings including nuts, fresh berries, and sliced bananas. I'm also a fan because you can make a big batch on the weekend and then freeze some for an easy breakfast that simply requires a quick trip to the toaster.
So, what better way to spruce up a classic than with a little sweet potato? This orange veggie is a source of Vitamin A, Vitamin B6, Manganese, and fiber. Plus, when you go the extra step to buy them from a local farmer, the taste is unbelievable.
To make these, simply replace the oil in your favorite whole wheat waffle recipe (for the one I used, click here) with pureed sweet potatoes. I peeled and thinly sliced my sweet potatoes and then steamed them, rather than boiling, to prevent nutrients from leaching into the water. Once they were soft, I just wizzed them up in the blender.
Also, here's a tip. You can replace the oil in just about any baked good with a puree. Ever heard of people using applesauce in their cookies? Well, this is the same idea. Now, you all know I'm not a fat hater, so by no means am I suggesting that all oil should be replaced in this way. But, if you want to play with different flavors or bump up the nutrients in a recipe, now you know the secret!