The best tasting and nutritious sourdough whole wheat pizza dough with a chewy texture like the pizza from your favorite pizzeria. In my search to replicate that chewy, crispy texture while still providing nutrition and staying away from processed flour, spelt delivered it!
Why switch to whole grain flour?
1. Nutrient-Rich: Whole grains contain all parts of the grain, including the germ, bran, and endosperm, which are rich in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients.
2. Fiber Content: Whole grains are high in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and aids in weight management. Processed flour lacks much of this fiber content.
3. Lower Glycemic Index: Whole grains have a lower glycemic index compared to processed flour, meaning they cause a slower and more gradual rise in blood sugar levels, which is beneficial for overall health and may reduce the risk of type 2 diabetes.
4. Heart Health: Whole grains are associated with a reduced risk of heart disease due to their fiber content and other heart-healthy nutrients. They can help lower cholesterol levels and blood pressure.
5. Weight Management: The fiber and nutrients in whole grains can help keep you feeling full and satisfied, which may prevent overeating and support weight management efforts.
6. Long-term Health Benefits: Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases such as certain cancers, stroke, and obesity.
7. Versatility in Baking: Baking with whole grain flours can add depth of flavor and texture to baked goods while still providing nutritional benefits. Plus, it opens up a wide range of options for healthier baking recipes.
Will this recipe work with all-purpose spelt flour?
Yes, the pizza dough will still be delicious and chewy with all-purpose spelt, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.
Bakers schedule
Night before – Make levain
8:00am – mix ingredients and rest
8:15 am – add salt and 15g water, squish and fold
8:20 am – preheat oven stone for 30 min.
8:30 am – shape, add toppings, and bake
Pizza Rolls
To make pizza rolls, use the recipe below. Bake for 20 minutes or until internal temperature reaches 160 degrees. Cover if the outside begins to get too dark (about half-way through).
Whole Wheat Pizza Dough (sourdough)
Ingredients
Step 1
- 365 grams water, room temperature
- 100 grams sourdough levain
- 40 grams olive oil
- 15 grams maple syrup or honey
- 550 grams spelt flour
- 9 grams salt
Instructions
- Add the room temperature water, levain, oil, maple syrup, and salt to a large mixing bowl. Whisk until fully combined.
- Let the dough sit for 15 minutes, covered. This allows the wheat to absorb the water.
- With a dough hook, knead on low for 5 minutes.
- At this point, you can divide the dough and refrigerate or freeze. If baking today, follow the next step.
- Preheat oven to 450 degrees and heat an oven stone for 30 minutes.
- Once 30 minutes is up, tip it out the dough onto a lightly floured surface and shape into a ball.
- Place the ball of dough onto a sheet of parchment paper Use your hands to gently press it into a round, making sure to keep the edges slightly higher for a good outer crust. Use a small roller to ensure the dough is not too thick.
- Add toppings.
- Place parchment paper and pizza onto pizza peal and transfer onto pizza stone.
- Bake about 10 minutes or until bubbly and crispy.
- Cool for five minutes on cooling rack before slicing and serving.