70% Hydration 13.5 % Protein 20 % Whole Wheat Pizza Dough

Ingredients

• Weight recipe
  • 3 g granulated sugar
  • 7 g Instant Yeast
  • 350 g warm water
  • 400 g 13.3% protein white flour
  • 100 g 13.3% protein whole wheat flour
  • 75 g olive oil
  • 22 g honey
  • 3 g salt
• Percents recipe
  • 0.6 % granulated sugar
  • 1.4% Instant Yeast
  • 70% warm water
  • 80% 13.3% protein white flour
  • 20% 13.3% protein whole wheat flour
  • 15% olive oil
  • 29% honey
  • 0.6 % salt

Directions

1. Follow 12 steps of dough making flow chart.
   • 12 steps of making bread dough flow chart
   • Specif notes for making this dough
     • 2a. Mixing – Order warm water, yeast, sugar, honey. Stir and let sit until bubbles begin to form. This is done to check if yeast is active. Then add olive oil and slowly add in flour
     • 2b. Autolyse – 20 minutes
     • 3. Primary Fermentation – 24 hours in refrigerator
     • 6. Rounding – Dough makes 4 small dough balls for a calzone or 2 dough balls to make a medium pizza
     • 9. Proofing – Make dough balls and place in refrigerator to proof until needed. Once needed remove from refrigerator and allow dough ball to become room temperature before pressing and stretching into desired shape.
     • 10a. Scoring – Scoring is not relevant for making calzones or pizzas. However, do not forget to add a vent hole to calzones.
     • 10b. Setup Dough Environment – Pizzas with crunchy, chewy doughs require hearths which can be replicated by placing your home oven at max temperature and a baking stone as close to the heating element as possible. Place baking stone in cold oven closest to heating element. For my gas stove it is the bottom rack. Many electric ovens will have a heating element on the top of the oven therefore it would be best to use the top oven rack in this case. Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 °F.
     • 10c. Bake – Bake for 7 – 10 minutes depending on how high of heat you can set your oven at. I bake mine for 8 minutes at 550 °F. If baking in a wood fired oven make sure you use 0 – 0 flour. Other flours cause a bitter charing taste when heated to the high heat temperatures found in a wood fired oven. The baking times will be closer to 3 minutes.
     • 11. Cooling – Cool for a few minutes on a wire rack and serve.

Critiques

1. I’m trying to work in more whole wheat to my dough without compromising taste. I actually liked this dough better than the 100 % whole wheat flour.