So, you’re trying to eat more whole grains, but all of your attempts at making whole-wheat pizza crust have yielded–shall we say–crusts that are far from what you’ve had at a pizza eatery. That is all about to change with a very simple, but clever change to your pizza crust recipe.
The pizza below was made by adapting a recipe from Forno Bravo‘s version of an authentic Vera Pizza Napoletana dough recipe that calls for the real Italian Molino Caputo Tipo 00 flour. This kind of pizza crust is made with a thinner center and a bubbly outer crust that’s best made in a wood-fired oven, but is still fantastic on a pizza stone.
One of the key qualities to the Caputo flour that gives the crust it’s amazing crunchy, chewy and light texture is the gluten percentage. Caputo flour is between 11 – 12% gluten. Too much and the pizza becomes too heavy to eat–and stomach.
The Secret For Making Great Whole-Wheat Pizza
Simply take a pizza crust recipe that calls for white, refined flour and substitute 1/2 whole wheat and 1/2 whole wheat pastry flour! The result is a pizza dough that has between 11 – 12% gluten. You can also try variations with white whole wheat flour which has a more mild taste.
Use Forno Bravo’s Napoletana pizza crust recipe here. You may need to add a bit more water to get the right hydration, but do that according to feel! The pizza dough should hold together well without being sticky.
For an even better-tasting pizza crust see if you can buy some locally-grown wheat berries and grind them into flour yourself. The taste will be worth the effort.