WHOLEGRAIN PIZZA DOUGH
I have fond memories of visiting a pizza trattoria in Parma last year and, of the many pizzas we tasted, I was most intrigued and thrilled with the wholegrain pizza crust, which had intense flavor character and a wonderful crispness. My mission has been to recreate this…here it is!
Large Flake Quaker Oats are the secret to a crisp crust for this pizza dough recipe – the flakes retain their texture and add to the crispness of the crust. In addition to the oats being 100% Canadian wholegrain, they are a powerful part of a heart healthy diet and are shown to lower cholesterol. All that, and you have a tasty pizza that your whole family will love!
Makes enough dough for 3 medium pizzas
Prep Time: 7 minutes, plus 1 hour resting
Cook Time: 5-10 minutes
- 2 2⁄3 cups (400 g) whole wheat all-purpose flour
- 1 cup (100 g) Large Flake Quaker® Oats
- 2 ¼ tsp (1 pkg/7g) instant dry yeast
- 1 1⁄3 cups (310 mL) warm water (105°F/41°C)
- ¼ cup (60 mL) extra virgin olive oil
- 6 Tbsp (35 g) ancient grains mix, such as whole flaxseed, millet, quinoa
- 1 tsp (5 g) fine sea salt
- pizza toppings, as you choose
- cornmeal, for dusting
1. If using a mixer, measure the flour, oats and yeast into a stand mixer fitted with the hook attachment. Add the water and olive oil and mix on medium-low speed for a minute, just until blended. If mixing by hand, measure the flour, oats, yeast, water and oil into a large mixing bowl and stir with a wooden spoon until too difficult to do so. Let the dough sit for 10 minutes to absorb the water and then add the ancient grains mix and salt and if using a mixer, blend in on low for 30 seconds and then increase the speed to medium high and mix for 2 minutes. If mixing by hand, add the ancient grains mix and salt, stir once or twice and then turn out onto a lightly floured surface to knead for about 3 minutes, until the dough feels elastic (it will likely be quite sticky, and try not to add to much extra flour.) Place the dough into an ungreased bowl, cover the bowl tightly with plastic wrap and let rest on the counter for about an hour, until doubled in size.
2. Preheat the oven to 500°F (260°C). Place a pizza stone into the oven, or place a large baking sheet flipped upside down onto a lower rack.
3. Turn the dough out onto a lightly floured work surface and divide it into 3 pieces. Shape the pieces into balls and set aside, covered with a tea towel, while you prepare your toppings. Roll out a piece of dough into a circle or oblong shape so that it is about 1/8-inch thick (and 12-inches/33 cm across, if a circle). Place this onto a sheet of parchment dusted with cornmeal and lift it onto an inverted baking tray (or use a perforated pizza pan if you wish. Top the pizza as you wish and then take the tray to the oven. Slide the pizza-laden parchment carefully onto the heated baking tray (or pizza stone) and bake for 5 to 10 minutes (timing depends on the type and amount of toppings), until the crust is a golden brown and the cheese is fully melted. Slide the pizza and parchment off of the oven try or stone onto a cutting board, slide the parchment away and slice to serve. Repeat with the remaining pizzas.
When rolling your pizza dough, you can use whole wheat or all-purpose flour. [Insert IMG 1629] - small
A wholegrain crust suits any type of pizza sauces and toppings, and I find its nutty character also suits robust and innovative toppings. Consider:
- Slice prosciutto, figs, arugula and Gorgonzola
- Spicy salami, walnuts and ricotta with pesto
- Sour cream, sliced cooked potato and mushroom or truffle
- Cooked pancetta, artichoke hearts, Parmesan and egg
Note: This post is sponsored by Quaker Canada.