Pizza dough can seem daunting to make if it is your first time, I know- I have been there. You have many worries related to the rise and kneading among many other questions. But I want to assure you that you too can make a pizza that not only you but your family and friends will enjoy. I will share with you how to make this ‘whole grain’ pizza dough and what to expect while kneading and waiting for it to rise.
In Comes the Pizza Dough Rebel
Pizza has managed to infiltrate almost every food culture worldwide. In some countries, it has been left untouched and deemed almost sinful to experiment with toppings. While in others, they have done just that.
Played around with this and that topping leaving you confused, as the waiter rolls their eyes and taps their feet anxiously waiting for you to get on with it and just choose something already! And some have even gone as far as to tweak the foundation of the recipe itself, yes the pizza dough. THIS is what I have done and sinfully continue to do.
Not because I tend to lean more toward the rebellious side. Wait, is there an acceptable amount of rebelliousness or can we just call it being true to one’s self? Oh well, call it what you may. I took my mom’s advice when a little over 20 years ago she caught me watching Food Network and I sighed from watching all these foods I couldn’t but wanted to make. And she said: “watch, be inspired but make your own”.
Of course, there are some classic recipes that I think we should try to pass on to the next generation. But there is no progress without change. Are you with me?
There is nothing wrong with dough made purely from white flour, absolutely none. But there is more flavor to be had with dough made from a sprinkle of whole grain and rye. And if you’re feeling overly experimental then a dash or spelt or perhaps a little crunch from fine semolina will liven things up!
There is nothing wrong with a purely white flour dough, absolutely none. But there is more flavour to be had with dough made from a sprinkle of wholegrain and rye. Click To TweetHow to Make Pizza Dough in 5 Simple Steps
1. FLOUR AND WATER
Measure and mix the flour into a bowl, and set aside. Stir the active yeast and sugar into lukewarm water. (If you choose to use instant yeast, you do not need to mix it with water. Stir salt into the water and add the instant yeast plus sugar directly to the flour.)
What to expect: After roughly 5 minutes, you should see bubbles and froth forming at the top. This is a sign that the yeast is activated.
2. MIX
Make a well in the middle of the flour, and sprinkle the salt on the outer ring. And pour the ‘yeast mixture’ into the ‘well’.
Stir the yeast mixture into 1/4 of the flour to form a thick wet dough. Leave to stand for 5 minutes.
What to expect: After 5 minutes, bubbles will have formed on the surface and the wet dough will have risen slightly.
Form a shaggy dough by incorporating the wet mixture into the rest of the flour. You do not have to knead the dough during this stage. Leave to autolyze (rest) covered with cling film for 15-20 minutes. Use cling film and not a kitchen cloth to avoid the dough forming a crust.
What to expect: The dough will have risen. And at first touch, it will not be as sticky as it was before the autolyze.
3. KNEAD
Tip the dough onto a lightly floured surface and knead for 10-15 minutes. Use 1 tbsp of olive oil on your hands (each 5-minute interval). Make sure the dough springs back when pressed, then cover with cling film in a lightly oiled clean bowl to slowly rise in a draught-free warm place.
What to expect: The dough will be quite sticky, but avoid adding more flour. Use olive oil instead but do not go overboard. By this, I mean no more than 4 tbsp for the whole kneading process.
How do I knead a sticky dough without a mixer? Kneading this dough may get a little frustrating, but don’t worry the results will be worth the effort. It would be helpful to use a bench scraper. The technique I found to be easier for this dough was the slap and fold (grab the whole dough in your hand, smack it onto the counter, and pull it into a stretch using your fingertips. Then fold the dough onto itself. Pick up the dough again and repeat the process a few more times.
Alternatively, I like the ‘burrow’ method. Pretend the dough is dirt and you’re trying to burrow through it like a dog. Hold the dough using both fingertips, pinch, and pull up into a stretch. Then put it back onto the counter and smear the dough onto the counter toward you as you pull it back up and back onto the counter. Use the scraper to roll it back into a ball, add some oil to your hands, and repeat.
If using a mixer: The process will be a little easier with regard to managing the stickiness. Instead of 15 minutes, the dough should be ready in 10 minutes. Instead of adding the oil in 5-minute intervals, you can add the 3 tbsp all at once.
4. RISE
Cover the dough using cling film and leave to rise in a draught-free warm place.
What to expect: You should expect to see some rise and air pockets forming on the side of the bowl within 30 minutes.
5. PORTION
After 2 hours, the dough should have risen quite a bit. Portion it into equal weights and roll each one into a tight dough ball. Leave to rise covered in cling film for another 2 -3 hours. After which it should be ready to use.
Dare to tweak the boring white flour pizza dough with this recipe Click To TweetHow to Use This Recipe for 24 Hour Proof Pizza Dough
Do you want to plan ahead and gain even more flavor?
1. Follow the above steps until the kneading is done. However, instead of leaving the dough to rise in a warm draught-free place. You need to let it slowly proof in the fridge overnight.
2. Next morning (at least 3 hours before you use the dough), take the dough out of the fridge and portion it. Shape them into a ball by tightly folding it into itself as much as you can. Set it on a lightly floured surface/container (seam side down) and cover it with cling film followed by a kitchen towel until doubled in size. If using a container, make sure it is wide enough to leave room for each portion to rise without sticking to the other.
Tricks to Use While Making Pizza Dough
Oil over flour: Instead of using flour to knead, swap that for a little olive oil on your hands. Adding too much flour can lead to tough dough.
Cling film over kitchen cloths: Yes, quite a few recipes will suggest you use wet kitchen cloths. However, there is a chance of your dough sticking to the cloth. And the dough could also form a crust. You are better safe than sorry so use cling film and forget about your dough for a few hours without worrying about what if.
Window-pane test: Wet your hands with a little olive oil before performing the test.
This recipe makes dough enough for 2 large pizzas.
Please give the white, whole grain and rye flour pizza dough a thumbs up below.
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Simple pizza dough with white, whole grain and rye flour
(+5 rating, 1 votes)
Loading...A pizza dough with white, whole grain and rye flour. It has more flavour than your typical white dough and might end up being your go to dough for pizza and even pizza fritta.
Ingredients
- 320g white bread flour
- 54g wholemeal bread flour
- 12g Rye flour
- 8g Active dry yeast
- 1 tbsp granulated sugar
- 1 tsp sea salt
- 254 ml lukewarm water
- 3 tbsp olive oil plus more for kneading
Instructions
Pour yeast and sugar to the lukewarm water, stir and leave to activate for 5 minutes or until it looks frothy like a beer.
If you're using a stand mixer. Add the salt to one side, then pour in the yeast mixture in the middle make a wet dough with 1/4 of the flour. Leave to stand for 5 minutes then proceed to mix in the rest of the flour to form a shaggy dough. Cover and leave to autolyze (rest) for 15 minutes
If you're using your hands which should be more fun! Mix the flour and make a well in the middle. Put salt on the outer ring of the flour and pour the yeast mixture in the middle then slowly incorporate with 1/4 of the flour to form a wet dough. Leave to stand for 5 minutes before incorporating the rest of the flour to form a shaggy dough. Cover and leave to autolyze (rest) for 15 minutes
If kneading by hand, tip the dough onto a lightly floured surface. Wet your hands with 1 tbsp of oil and proceed to knead for about 15 minutes. Add 1 tbsp of oil every 5 minutes, stop when the dough springs back when pressed and passes the window-pane test.
If using a stand mixer: add olive oil and knead the dough for 10 minutes or until the dough is smooth and springs back when pressed.
If you intend to use the dough after a 24-hour rise, cover and put it in the fridge. Otherwise, proceed to the next step if using the dough in a matter of hours.
Cover with cling film and leave to rise (in a lightly oiled bowl) for 2 hours then portion into equal weights and leave to rise another 2-3 hours covered with cling film.
Ready to use
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