Sometimes the fates align. I found Heidi's recipe for white whole wheat pizza almost six months ago but kept putting off making it because the dough requires overnight refrigeration. Then, on a Friday morning, Patrick woke me up by telling me that he wanted to grill pizza the next day. I opened up Google Reader later that morning and Deb's stunning lemony zucchini goat cheese pizza stared right back at me. Done and done. Grilling pizza takes planning and preparation but, once you have put all of the parts together, it takes only five minutes on the grill. This is part one of a two-part series on how to grill whole wheat pizza. Okay, let's get started.
Start by mixing 2 1/4 cups white whole wheat flour with 2 1/4 cups whole wheat pastry flour, 1 3/4 teaspoons salt, and 1 teaspoon instant yeast. The original recipe calls for all white whole wheat flour, but I subscribe to Cooks Illustrated's method that using a partial amount of low protein flour (like a cake flour or pastry flour) provides a crispier pizza crust in home ovens.
Stir in 1/4 cup olive oil, 1 3/4 cups ice cold water, and 1 teaspoon of chopped rosemary by hand (Heidi suggests several tablespoons of herbs but we only wanted a hint of the herbs in this recipe). Using a dough hook, mix on medium speed until the dough is smooth and sticky. It took about three minutes to achieve this consistency. The dough should clear the sides of the bowl but stick to the bottom of the bowl --- Heidi says it looks like a tornado which you can see in the picture above.
Transfer the dough to a floured countertop or cutting board. Cut the dough into six pieces and mold each into a ball. Rub each ball with olive oil and surround with plastic wrap or put in plastic bags. Refrigerator overnight. If you are not planning on using all of the dough, you can freeze the refrigerated dough. When you are ready to use the frozen dough, thaw in the refrigerator for 5-6 hours.
Holy Toledo, Batman, you mean we aren't even to the cooking part yet? Stay tuned kids . . . until next time. Same bat time, same bat station.
Recipe adapted from Heidi's White Whole Wheat Pizza Dough at 101 Cookbooks. Total active time to make dough: 20 minutes. Total resting time: overnight.