100% Whole Wheat Sourdough Pizza Crust

Name: 100% Whole Wheat Sourdough Pizza Crust
Total time: 4 min
Yield: 2 people
Ingredients: 3.5 oz Active Sourdough Starter; 1.2 cup Water; 12.3 oz Whole Wheat Flour; 0.5 oz Vital Wheat Gluten; 0.35 oz Sea Salt; 1 tbsp Olive Oil; 1 oz Semolina

Vegan • Vegetarian • Dairy-FreeHigh ProteinBaking • Meal Prep Friendly • Freezer FriendlyItalian

Medium

750kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A naturally leavened, 100% whole wheat pizza dough with a complex, nutty flavor, enhanced with vital wheat gluten for the perfect chewy interior and a crispy semolina-dusted bottom.

This 100% Whole Wheat Sourdough Pizza Crust is a game changer for pizza night. By utilizing active sourdough starter and hearty whole wheat flour, you get an incredibly complex, nutty flavor profile that elevates any topping you choose. Since whole wheat flour naturally lacks some of the structural elasticity of refined flours, the addition of vital wheat gluten works like magic to restore that iconic pizzeria chew and stretch. A cold fermentation in the fridge deepens the tang and improves the texture of this rustic Whole Wheat Sourdough Pizza Crust, while a generous dusting of semolina guarantees a perfectly crisp bottom. Give your family a hearty, wholesome pizza experience with this amazing Whole Wheat Sourdough Pizza Crust!

Ingredients

100 g Active Sourdough Starter (about 1/2 cup)
290 ml Water
350 g Whole Wheat Flour (about 2 3/4 cups)
15 g Vital Wheat Gluten (about 1 tbsp)
10 g Sea Salt (about 1 3/4 tsp)
1 tbsp Olive Oil
30 g Semolina (for dusting)

Instructions

1
In a mixing vessel, whisk together the active sourdough starter and lukewarm water until the starter is completely dissolved and milky.
2
Pour in the olive oil. In a separate bowl, briefly mix the whole wheat flour and vital wheat gluten, then add them to the wet ingredients along with the sea salt. Use a wooden spoon or your hands to mix everything until a rough, shaggy dough forms with no dry spots of flour remaining.
3
Cover the dough and let it rest for 30 minutes. This allows the bran in the whole wheat flour to hydrate properly.
4
Perform a series of stretch and folds: grab one side of the dough, pull it up gently until it resists, and fold it over itself. Rotate and repeat 4 times. Cover and let the dough rest for another 30 minutes. Repeat this stretch and fold process two more times.
5
Cover the dough tightly and leave it at room temperature to bulk ferment until it has increased in volume by about 50-75% and appears airy and bubbly. This typically takes 4 to 6 hours depending on the temperature of your kitchen.
6
Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Gently shape each piece into a tight, smooth ball.
7
Place the dough balls in oiled containers, cover them tightly, and let them proof in the refrigerator for at least 12 hours (up to 48 hours) to develop flavor.
8
When ready to bake, place a pizza stone in the oven and preheat to the highest possible temperature (usually 250-260°C / 500°F) for at least 45 minutes.
9
Remove the dough from the fridge 1 hour before baking. Generously dust your work surface and a pizza peel (or the back of a baking sheet) with semolina.
10
Gently press the air out of the center of one dough ball, leaving the edges puffed to form a crust. Stretch the dough out to a 10-12 inch circle and place it on the semolina-dusted peel.
11
Add your favorite toppings and slide the pizza directly onto the hot stone in the oven. Bake for 8 to 12 minutes until the crust is blistered, charred in spots, and beautifully puffed.

Chef's Tips

•If you don't have a pizza peel, the back of a flat baking tray dusted generously with semolina works perfectly for sliding the pizza into the oven.
•Whole wheat dough can sometimes feel a bit stickier than white flour dough. Wetting your hands slightly during the stretch and folds will prevent it from sticking to your fingers.
•A longer cold fermentation in the fridge (up to 48 hours) will yield a much deeper sourdough flavor and a more digestible crust.

More recipes you might like

Recipe By

Kitchen Buddy Chef