You may have noticed a trend in my blog lately: whole wheat. Well, yes, I do have a bunch of whole wheat flour in my freezer, so I thought I’d start getting creative and using it up. And it’s actually proved very well. Whole wheat english muffin bread was fabulous, whole wheat flour tortillas were excellent, and whole wheat pizza crust is no different. When I get around to making breakfast on a weekend, next up is whole wheat pancakes. Yum!
Anyway, the whole wheat pizza crust turned out really great. The dough was a little less forgiving than the regular dough, but I got the hang of it, and it tasted great too! Basically, it’s the same recipe as the grilled pizza dough, but substituting some whole wheat flour for the all-purpose flour. Substitute this for your next crust, and you won’t be disappointed.
Whole Wheat Grilled Pizza
Source: Adapted from Prevention RD
Servings: 8 small, 4 large
2 1/4 tsp (or one packet) dry active yeast
1 cup warm water (105-110F)
1 pinch sugar
1 1/2 tsp kosher salt
1 tbsp olive oil
1 1/2 + 1/3 cups all-purpose flour
1 1/2 cups whole wheat flour
2-3 tbsp fresh herbs (I didn’t have any, so I used dried rosemary, oregano, and basil)
toppings as desired
1. In a bowl, dissolve yeast in the warm water, and mix in sugar. Proof for 10 minutes, or until frothy. Mix in salt, olive oil and flour until dough begins to pull away from sides of the bowl. Turn out onto a lightly floured work surface. Knead in herbs until smooth, about 8 minutes. Place dough in a lightly oiled bowl and cover with a damp towel. Let dough rise for one hour, or until it doubles in size. Punch down, and let rise for another hour, or until it doubles in size again.
2. Preheat grill temperature to about 350 degrees. Punch down dough and divide into four pieces. Make each piece into 9-10 inch square or circle pizza crust. If the dough isn’t working with you, leave it sit, walk away, and come back after 5 minutes. It’ll be more forgiving.
3. Have all sauces toppings, and cheese ready and waiting before you put the dough on the grill. Spray one side of two of the crusts with olive oil, and place one grill. Once on the grill, spray other side with olive oil. Turn the crust 1/4 of a turn every 30 seconds or so, until crust beings to brown and bubble, about 2-3 minutes. Flip crust and immediately top with desired sauce, toppings, and cheese. Close grill cover and cook for 3-4 minutes, again turning 1/4 turn every 30 seconds. Every grill is different, so timing will vary. Be sure to keep an eye on your crust so it doesn’t burn, but don’t flip it too soon – you want it to be cooked through and slightly crisp. repeat with second two crusts.
Here are some ideas for sauces and toppings: