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2 11" pizzas
A simple 100% whole grain yeasted pizza crust made with Heritage Hard White or Hard Red Wheat flour. Choose the same-day rise for a tender, wholesome crust ready in under two hours, or opt for an overnight fermentation for deeper flavor, improved stretch, and artisan texture.
Ingredients
- 1 cup warm water 110°F
- 1 tablespoon sugar
- 1 tablespoon olive oil plus more for brushing
- 2¼ teaspoons 1 envelope instant yeast
- 2¾ cups Pasayten Hard White Wheat Flour or Methow Hard Red Wheat Flour or a blend of both — see notes
- ¼ cup grated Parmesan cheese optional
Methods
- Activate Yeast
- In a measuring cup, whisk together warm water, sugar, olive oil, and yeast. Let sit for 5 minutes until slightly foamy.
- Mix Dough
- In a large bowl or food processor, combine flour, salt, and Parmesan (if using).
- Slowly pour in the water mixture while mixing until a shaggy dough forms.
- Knead
- Transfer to a lightly floured surface. Knead 4–6 minutes until smooth and elastic. Whole grain dough should feel slightly tacky but not sticky.
Option 1: Quick Same-Day Rise (1 Hour)
- Place dough in a lightly oiled bowl. Cover and let rise at room temperature for 45–75 minutes, until puffy and about 50–100% larger.
- Divide into two equal portions.
- Rest 10 minutes to relax gluten.
- Roll into two 11-inch rounds.
- Preheat the oven to 475–500°F.
- Add toppings of your choice and bake for 10–12 minutes until golden and crisp.
- Result: Tender crumb, wholesome wheat flavor, slightly tighter structure. Excellent weeknight option with good lift and chew.
Option 2: Overnight Fermentation (Best Flavor & Texture)
- After kneading, place dough in a lightly oiled bowl. Cover and let rise at room temperature for 30–45 minutes.
- Transfer covered dough to refrigerator for 12–48 hours.
- Remove from the refrigerator 60-90 minutes before shaping to allow the dough to warm and relax.
- Result: Deeper flavor development, improved extensibility (easier stretching), lighter interior crumb, crispier exterior. The bran fully hydrates, and the gluten relaxes — especially helpful when using high-protein Hard Red Wheat.