Whole Wheat Pizza Dough with Cornmeal
Submitted by LadyAshvin
Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.
YIELD
1 batchPREP
30 minCOOK
0 minREADY
3 hrsA heartier, more flavorful base for homemade pizza, this dough works whole wheat flour and cornmeal into the usual yeast dough. The whole wheat lends a nutty depth, while the cornmeal gives the crust a golden color and a pleasant, crisp bite you don’t get from a plain white dough.
After proofing the yeast, you work everything into a stiff dough and knead it until smooth and elastic, which develops the gluten that gives the crust its chew. Then comes a generous double rise: a long first rise until doubled, a punch-down and knead, and a shorter second rise. That extra fermentation builds both flavor and a better texture.
Add only enough flour to keep it from sticking, since too much makes a dry, tough crust. Once risen, stretch it out, top it however you like, and bake.
Pro Tips
- Knead until the dough is smooth and elastic; well-developed gluten gives the crust its structure and chew.
- Add only enough flour to stop the dough sticking; excess flour makes a dry, tough crust.
- Don’t skip the double rise; the extra fermentation deepens the flavor and improves the texture.
- Brush the dough with oil and cover it while rising, so a dry skin doesn’t form on top.
Variations
- Adjust the whole wheat to all-purpose ratio to make the crust lighter or heartier.
- Sprinkle extra cornmeal on the pan or peel for an even crispier bottom.
- Stir dried herbs or garlic powder into the dough for a seasoned crust.
Ingredients
Directions
Dissolve yeast in the warm water with sugar.
After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
When dough is smooth, transfer to a greased bowl.
To prevent, transfer to a greased bowl.
To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1½ to 2 hrs.
Punch down dough.
Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 min.
Punch down dough.
If sticky, knead in a bit more flour.
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