The case for making whole-wheat pizza dough.
In addition to pure whole-wheat flour, using a different sifted variety such as is also a great option. This flour has more bran and germ present than white flour, but it’s not so much that you’re including the entire wheat berry, as with 100 percent whole-wheat. What I like about Type 85, which can sometimes be called “high extraction” flour, is that it performs and acts very similar to white flour, but there’s a big flavor boost from the fine bits of bran and germ still present in the flour.
When you bump up the whole-grain flour in a recipe, you’ll need to increase the hydration, due to the increased bran and germ particles in the flour, which tend to absorb more water. Additionally, you’ll have to watch the fermentation activity in the dough, as whole-wheat flour tends to increase the fermentation activity, due to the increased nutrients present. I like to drop my sourdough starter or levain percentage in a dough in lockstep with whole-grain flour increases.
was to include a small percentage of extra-virgin olive oil into the dough. Some pizza enthusiasts might balk at the idea of this for a free-form pizza, but adding fat to a dough does help bring tenderness. We must also consider the fact that we’re making this pizza in a home oven, not a professional pizza oven, where it’ll take several more minutes to fully cook; the added fat helps keep the crust from drying out.
Adding some olive oil—I shoot for 1 to 2 percent of the total flour weight—brings just enough softness to offset the extended cook time necessary in a home oven. In fact, I actually take this route in my, which is cooked on a sheet pan and results in a dough that’s sturdy and crispy yet still somewhat chewy and soft.
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