Hello Success Squad. In honor of “National Pizza Day" I’m going to share my pizza dough recipe with you. This is still a work in progress, so if you have any suggestions to improve it, please share with the group. There are a couple of pictures attached for reference. Enjoy!


White Wheat NY Style Pizza Dough

This is going to make a super thin and crispy dough that still manages to have some chew in the crust. Even though it is thin, it will hold up to a lot of toppings.

Ingredients:

3 1/2 cups (16 ounces) white whole wheat flour
10-11 ounces warm water
1 Tbs olive oil
1 tsp instant yeast
3/4 tsp salt

8 tsp Vital Wheat Gluten (it will add some protein and give the crust some added stretch & strength)

Yield: 32 servings. (This will make 4 – 12 inch pizzas)


Smart Points: 1 sp per slice (+ whatever toppings you put on it)

Makin’ the dough:

  1. Get out your stand mixer and insert the paddle attachment
  2. Mix the flour, yeast, gluten, & salt and warm water on low until a dough starts to form.
  3. The dough should be a little sticky at this point.
  4. Add the olive oil and mix until it is incorporated
  5. Switch out the paddle and use the dough hook. Knead on the recommended speed for your mixer (mine is medium) for 15 minutes. Yep, 15 minutes
  6. You should be able to pull a piece of dough off and stretch it so it passes the window pane test
  7. if it isn't ready yet, mix it for a few more minutes
  8. Separate the dough into 4 balls. You can stick any balls you won’t use in the freeze

Notes:

I’m still working on how much water to add. I would slowly add water to the mix until it is the consistency you think is right.

Using a frozen dough ball:

  1. Remove the frozen dough ball from the bag you froze it in
  2. Place it in a bowl covered with plastic wrap and put it in the refrigerator overnight
  3. Take the bowl of dough out a couple hours before you need it or just put it on the counter before you to work & it will be ready to go

Using unfrozen dough:

  1. Place the dough ball in a bowl and cover it with plastic wrap
  2. Let it proof for 2 hours (it should rise a little bit, but it won’t get super giant)
  3. spread some cornmeal or flour on a work surface and begin to stretch the dough into a flat round disk
    1. Note: see tips on stretching the dough below
  4. don’t add toppings yet

Cooking:

  1. Preheat the oven to 500
  2. Cook the dough on the bottom rack (without toppings) in a pizza pan for 8 min.
  3. It should puff up a bit and get some bubbles. They will get mashed down when you add toppings.
  4. Add your favorite toppings
    1. Tip: You can brush a little olive oil on the crust if you want a barrier for the sauce
  5. Cook @ 500 degrees until the cheese is melted and the crush is nice and crispy. This usually takes 5-8 minutes.

Some tips:

I like Mario Batali’s technique for stretching dough from this video. You should be able to get it super thin: https://www.youtube.com/watch?v=DXtD5DTjPk0

It’s ok if you tear the dough it can easily be fixed: https://www.youtube.com/watch?v=vywgFiREusA

I adapted the recipe from here just for reference: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=717522.