Health-building Pizza Dough Recipe

Health-building Pizza Dough
Ingredients	%	Full Batch	Half Batch	Test Batch
Stone Ground Whole White Wheat Flour	100	25 lb	12 lb 8 oz	16 oz
Water	63	15 lb 12 oz	7 lb 14 oz	10 oz
Active Dry Yeast	1	4 oz	2 oz	2-1/2 t
Salt	2	8 oz	4 oz	1-5/8 t
Extra Light Olive Oil	3	12 oz	6 oz	1/2 oz
Yield		42 lb 4 oz	21 lb 2 oz	27 oz
NOTES: The percentaqes are baker's percents, meaning that they're based on flour portion weight. This formula contains no sugar and, because it’s made with whole wheat flour, is relatively high in fiber. It calls for using whole wheat flour milled from white wheat as opposed to the more-traditional red wheat (which is what traditional bread and pizza flour comes from). That’s because whole white wheat flour has a less-bitter flavor. It also calls for the flour being stone ground because that type of grind has a larger particle size which converts less-rapidly to glucose in the digestive system. (Note that stone ground flour is not the same as roller milled flour.) For info on white wheat flour contact the American White Wheat Producers Association, 913-367-4422. This recipe calls for olive oil because that oil is low in saturated and poly-unsaturated fats. The resulting dough makes a “heavy, hearty” crust. If it’s too heavy for your customers, try a 50:50 blend of stone ground whole white wheat flour with regular high-gluten pizza flour. You may need to adjust the water portion to achieve a dough of the proper elasticity or stickiness for your operation. Adjust the yeast portion to achieve the level of rise that you desire. The stone ground white wheat flour may be more expensive than conventional flour, so you may want to price the pizza at least $.25 higher to recoup the added cost. .

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This material is excerpted from the book Encyclopizza® by John Correll. For the complete online version of the book, see Encyclopizza® on this website

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