DLB - QUICK Neapolitan Whole Wheat Pizza Dough (88% Hydration)
If you’re curious about @Palouse_Brand 100% hard red winter whole wheat flour or other products and want to find out more about them, be sure to check them out at https://www.palousebrand.com/ For 10% off your purchase price, you can USE THIS Daisy Lane Bakery CODE: “DLBSAVE10”
RECIPE
Servings (1) 10” pizza dough| Prep Time 3 hours| Total Time QUICK-RISE (5-7 hours)
INGREDIENTS
226 g whole wheat flour (I used Palouse Brand whole grain, 100% hard red winter whole wheat flour)
6 g vital wheat gluten
1/8 tsp rapid rise/instant yeast
1/4 tsp. pink himalayan salt (fine)
200 ml warm water
DIRECTIONS
Weigh out each of the ingredients and set aside.
In a large bowl whisk together the flour, vital wheat gluten, and yeast, and salt.
Add all of the water and mix with a fork until all of the flour mixture is incorporated. The dough will be sticky, but that’s okay.
Place the dough into a 2 qt. container with a tight fitting lid and let rest on the counter, at room temperature for 2-5 hours. ( NOTE: if you are not going to make the pizza using this quick-rise, you can refrigerate the dough at this point)
Approximately two (2) hours before you are ready to make your pizza, remove the dough from the container on the counter and place it onto a piece of parchment paper on your work surface and cover with an upside down bowl and let rest at room temperature for another 2 hours.
Approximately one (1) hour before you are ready to bake your pizza, be sure to PRE-HEAT YOUR OVEN at 550 degrees F. and place your pizza stone on the bottom rack of your oven.
Right before you are ready to bake the pizza, remove the bowl from the covered dough and lightly sprinkle the dough with flour. Lightly coat your fingertips in flour, as well, and begin pressing out the pizza dough out from the middle to the edges, forming a 10” round pizza with a 1/2”-3/4” mounded “crust” area. Continue dipping your fingers into the flour, as needed, to avoid sticking, until you have a thin middle and evenly shaped pizza.
Top your pizza with a thin layer of pureed canned tomatoes and then top with whatever you want. In the photo, above, I topped the pizza in the photo with handfuls of chopped steamed kale, spinach, swiss chard, and thinly sliced raw mushrooms, but you can top your pizza with cut up pieces of fresh mozzarella or burrata, if you can tolerate dairy).
Before placing into the oven, use a pair of scissors to cut away the excess parchment paper.
Using a pizza wheel, transfer the parchment paper with the pizza to the hot pizza stone and bake for approximately 8-10 minutes until done.
I generally remove the parchment paper after about 6 minutes. If you want to brown the pizza crust, you can turn the broiler on to HIGH for the last few minutes.
Transfer the pizza to a rack to cool for 5 minutes before eating.
OPTIONAL: top with fresh ripped basil leaves.
