Homemade 100% Wholewheat Pizza Dough

Makes 4 large pizzas

Ingredients:

1. 10g fresh yeast
2. 330g water or best distilled water (Cooled boiled water)
3. 500g white wholewheat flour

4. 10g sea 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 white wholewheat flour and salt and mix well.

3. Add the flour mixture bit by bit and knead the dough until it is soft and separate easily from the bowl. You can use an electric mixer to mix and knead the dough for about 5 minutes.

4. Cover and let it rest for 1 hour until double its size.

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

6. Coat them with cooking oil, cover with plastic and let them rest for 45 minutes until it double its size.

7. You can use your pizza dough now by dusting each with a bit of durum flour, rolling each out and top it with your favorite pizza toppings :-)

8. You can also let it rest overnight in the fridge and slowly ferment. It will be even more flavorful :-) I prefer to let it sit overnight in the fridge before using it :-)

Storage:

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 pizza dough tastes delicious. It doesn't taste like wholewheat pizza. Try it :-)

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=

White wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called hvid hvede fuldkornsmel).

In a mixer, add 10g fresh yeast

Add 330g of distilled water (cooled boiled water)

Mix well.

Add 500g white wholewheat flour and 10g coarse salt into the mixer.

Mix until it combined and doesn't stick to the bowl about 5 minutes.

Cover and let it rest for an hour until double its size.

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. 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.

This is how it looks like after resting in the fridge overnight :-)