Unfortunately, I find that my kids revolt if I make a 100% whole grain pizza crust, but I'm willing to compromise. I use approximately a 50/50 mix of unbleached white flour and whole grain flour. The whole grain flour I use varies. It might be whole wheat flour. It might be a blend of flours. My dad gave me a flour mill, so sometimes I add a little ground oats, barley, brown rice, quinoa, amaranth... it all depends on my mood and what's in the cupboard. I do recommend staying away from very strongly flavored grains like toasted buckwheat (ok, that's a seed) because they can affect the flavor of the crust. and some kids may strongly object.
I use a stand mixer to mix my dough. I find that this just works well for me because it mixes easily, and if I need to adjust the amount of flour or water in my recipe, I can do so pretty easily and quickly.
One of the drawbacks of using various whole-grain flour mixtures is that the flour quality varies tremendously. Even humidity in my kitchen affects the dough. This makes it really hard to tell you how much flour/water to use. However, you want your dough to be sort of smooth and silky, and it should bounce back a little when you press it with your finger.
Honeyville Grain. I don't even proof it, I just toss it into the mix. I've never ever had Fermipan fail to rise. I can't say the same for Fleischman's.
Finally, some notes on cooking. I bake my pies on a pizza stone at 500 degrees F. In my oven, it takes about 8 minutes, but my oven is temperamental. Cooking times may vary in your oven. Also, if you use a metal pan, that may affect your cooking time, but I don't know by how much.
In short, I think any kind of yeast dough is equal parts art and science. After hundreds of pies, I work by sight and touch as much as by measurements. So if at first you don't succeed, try again, and modify this basic recipe to your taste. In any case, it's very hard to mess up this dough.
- 1 cup unbleached all-purpose white flour or bread flour
- 1 1/3 cup whole grain flour (can be whole wheat or a blend of flours)
- 1 Tbsp nutritional yeast (optional)
- 1 Tbsp ground flax seeds (optional)
- 1 Tbsp instant yeast
- 1 tsp salt
- 1/2 tsp sugar
- 2 -3 tsp olive oil
- Approximately 1 cup warm water (give or take a couple of Tbsp)
Put all ingredients into a stand mixer. Use a dough hook to mix all the ingredients. (Note, you might want to start with 3/4 cup + 2 Tbsp water. Gradually increasing water until the dough looks right.) If the dough is too wet/too dry, add a little flour or water as necessary.
Let dough rest 15 minutes before using.
Makes 2 13" to 14" pizzas.