Homemade Meyer's Pizza Dough with Wholewheat Flour

  

Makes 4 smaller pizza dough for kids or 3 bigger pizza dough for adults

Ingredients:

1. 10g fresh yeast
2. 290g distilled water (Cooled boiled water)
3. 490g flour consisting of 80g wholewheat flour (16% of total flour weight 80/490g - I use wholewheat Øland's flour - fuldkorns Ølandshvedemel) and 410g high protein wheat flour 11-12% protein

4. 10g salt (2% of flour weight) 
5. Olive oil to brush the dough

Directions:

1. In a mixing bowl, add yeast and water, mix until the yeast is dissolved.

2. Add wheat flour, wholewheat flour and salt and mix until the dough is combined and separate easily from the bowl.

3. Knead on the counter top or electric mixer for about 8 minutes.

4. Cover and let it rest for 1 hour.

5. Portion the dough into two and shape them into a ball each.

6. Brush them with cooking oil and place the pizza dough in a oven-proof dish. Cover with plastic and let them rest for 45 minutes until it double its size.

7. If you are not using them immediately, you can store them in the fridge for 2-3 days. After 1-2 days, it will be even more flavorful.

Storage:

You can store the pizza dough in the freezer for 30 days. Wrap each dough ball individually with plastic wrap and place it in a freezer bag or container with lid. When you are about to use your pizza dough, thaw it overnight for 24 hours in the fridge, then 2 - 3 hours before you are ready to bake, take it out of the fridge for it to reach room temperature.

Video Demo:

https://youtu.be/1pYTYBvt6io?si=a8vOBVGncK9GLU79

Additional Information:

This is the original Meyer's pizza dough recipe:

1. 10g fresh yeast
2. 290g distilled water (Cooled boiled water)
3. 490g flour consisting of 40g wholewheat flour (I use wholewheat Øland's flour - fuldkorns Ølandshvedemel) and 450g high protein wheat flour 11-12% protein
4. 10g salt (2% of flour weight) 

5. Olive oil to brush the dough

The addition of wholewheat flour, even though it is only 8% of the total flour weight makes the pizza more filling and provide some added nutrients.

C learned to make this pizza at a cooking camp during the summer school vacation. We tried making this today. C showed her friend how to form the pizza dough. Her friend loved it. We made white pizza with potato today for dinner after that. Daddy FECS and J loved it too. We made 4 batches today, and left a bit for the dough enough to make 3 more tomorrow :-)

For the duration of the first resting, even though the recipe said to rest for 15 mins, it tasted best if you let it rest for 1 hour to double its size.

I usually increase the amount of wholewheat flour to 50g and adjust down the plain wheat flour to 440g, using the same amount of distilled water, and they tasted just as great :-)

5 Sep 2024:

I have increased the whole wheat to 60g (12% of the total flour weight of 60g/490g) with the water amount remaining the same and it turned out great.

10 Sep 2024:

I have increased the whole wheat to 80g (16% of the total flour weight of 80g/490g) with the water amount remaining the same and it turned out great.

12 Sep 2024:

I have increased the whole wheat to 100g (20% of the total flour weight of 100g/490g) with the water amount remaining the same and it turned out great.

23 Sep 2024:

I have increased the whole wheat to 120g (24% of the total flour weight of 120g/490g) with the water amount remaining the same + 1 tsp egg (5ml) and it turned out great even without resting overnight.

24 Sep 2024:

I have increased the whole wheat to 180g, thus reducing plain flour to 310g (37% of the total flour weight of 180g/490g) with the water amount remaining the same + 1 tsp egg (5ml) and it turned out great.

26 Sep 2024:

I have increased the whole wheat to 245g (50% of the total flour weight of 245g/490g) with the water amount remaining the same + 1 tsp egg (5ml) and it turned out good.

12 Oct 2024:

I have increased the whole wheat to 270g (55% of the total flour weight of 270g/490g) with the water amount remaining the same + 1 tsp egg (5ml) and it turned out not so great.

References:

https://bakingsteel.com/blogs/recipes/the-art-of-freezing-pizza-dough

https://www.lacucinaitaliana.com/trends/restaurants-and-chefs/pizza-dough-recipe-make-it-with-eggs?refresh_ce=

Ølands wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called fuldkorns Ølandshvedemel).

Organic wheat flour from Føtex Supermarket or

This wheat flour from Netto

In a mixer, add 10g fresh yeast

Add 290g of distilled water (cooled boiled water)

Add 10g salt

Mix well.

Measure 440g of flour

Measure 40g wholewheat flour and mix well.

Add flour into the mixer.

Add the two types of flour (40g wholewheat and 450g wheat flour) and mix.

Mix. until it combined and doesn't stick to the bowl about 8 minutes.

Cover and let it rest for an hour until double its size, although Meyer's recipe says to rest for 15 mins.

After resting, it would have expanded and roughly double in size.

Divide the dough into 4.

Grease a oven-proof dish.

Place the dough balls in the dish.

Lightly brush it with a bit of olive oil.

Cover and let it rest for 45 mins.

After 45 mins, it would have expanded in size. 

Below are pictures from another day:

Portion the dough into dough balls (I have made more than a batch here)

Lightly brush it with a bit of olive oil.

Cover and let it rest for 45 mins.

After 45 mins, it would have expanded in size. They are now ready to be used :-)

You can also leave it overnight in the fridge. It will be even more flavorful after 1-2 days. you can keep it in the fridge for 3 days.