Whole wheat thin crust sourdough pizza – that is quite a mouthful and so is the pizza! There is no pizza in the world that can match up to a sourdough pizza. This is not a sourdough baker’s bias. This is FACT!
This whole-wheat pizza is – crispy, thin, and light! The whole grain and the 48-hour ferment bring an incredible flavor profile and health benefits. Health and pizza do not sound like they belong together but homemade, whole grain, sourdough pizzas are healthy and flavorful.
Common challenges in baking Pizzas at home
The most daunting parts of baking pizza at home are the ‘dramatic’ shaping and proper baking in a home oven. Shaping a pizza is part experience and part dough development. The dough has to have the right extensibility to be expanded easily without tearing into it. The dough also needs to be sturdy to go through an aggressive shaping activity. The development of the dough becomes pivotal. So, we have done things a little untraditionally! Do not be surprised to find oil in the final dough – the incorporation of oil makes the dough sturdy and more forgiving. It will eventually make the shaping steps easier for a beginner.
It is a thin crust pizza and we not looking for the blistered air pockets. So we roll! Makes the process a little more beginner-friendly. This also ensures the ultimate thin and crispy pizza.
Professional pizza ovens have the heat radiating in a way that the crust is evenly cooked from the bottom, while the topping is cooked just right. At around 500C temperature, the cooking time of a pizza varies between 60-90 seconds. The shorter cook time results in a crisp, light, and perfectly cooked pizza. But, the home ovens do not have the same heat mechanisms and will go as far as 250 C. This pushes the cooking time to about 5 minutes which then results in pizzas with overdone toppings and leathery crusts.
While there is hardly any workaround for the cooking time in home ovens, we have tried to develop a recipe that will ease down the shaping and works amazingly in home ovens!
In case you are new to sourdough and looking for an online sourdough starter course, head here!
Choice of Flour
Baking a 100% whole wheat pizza is most often intimidating and requires a lot of skill and experience. The whole wheat flour has higher bran content – the outer coating of the wheat berry which acts like scissors severing the gluten chains that are formed. It makes it difficult for the baker to develop the dough.
It was a straightforward choice – TWF Flour X!
Flour X is a game-changer in this regard. It is 100% whole grain bread flour with high protein content. It is designed in a way that in spite of retaining all its bran and germ, it does not impede gluten chains and compromise the structure of the bread. It has a high fermentation tolerance and hence it is perfect for the slow fermentation process of this recipe.
With this recipe, you can bake the healthiest 100% whole-wheat pizza with ease!
Let’s roll some pizzas!!
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