Whole Wheat Sourdough Pizza Dough

This sourdough pizza is made with 100% whole wheat flour, delivering a deep, nutty flavor and a hearty, chewy crust. Naturally leavened and slow-fermented, it’s a wholesome twist on classic pizza that’s both rustic and satisfying.

Course Main Course, Snack

Cuisine American, Italian

Keyword Sourdough Recipes, Thermomix Sourdough

Prep Time 1

Cook Time 15

Fermentation Time 10

Total Time 10 45

Servings Pizza Bases

Calories 467kcal

Equipment

Digital Scales
Mixing Bowl
Pizza Trays

Ingredients

200 g Sourdough Starter
280 g Water (with extra 50g of water ready just in case)
20 g Honey
30 g Olive Oil
500 g Whole Wheat Flour
20 g Salt

Instructions

Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
Now, add the oil, whole wheat flour and salt into the bowl and gently stir together with a dough whisk or knife. If the dough seems too dry, add a little extra water. Sometimes I add extra, sometimes I don't - it depends on my starter, the weather and the flour!
Cover with plastic wrap and allow the dough to sit for around 30 minutes.
At this stage you can either use a stand mixer or your hands. Knead the dough until it's smooth and supple. This dough is made with whole wheat flour so it's going to be less elastic than dough made with white flour.
Once the dough is kneaded sufficiently, cover the dough and allow it to rise at room temperature until double.
Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g - 250g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good.
Leave the balls on your counter top, covered with a bowl or dish towel, for around 30 minutes to allow the gluten to relax.
Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Remember this dough is made with 100% whole wheat flour so it won't be as stretchy as you might be used to. Use a rolling pin if you need to.
Place your pizza dough onto pizza peels ready to top with your favorite toppings.
When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)

Notes

Size of Bases - I weigh out 4 x 250g balls of dough to make 4 pizza crusts. The crusts are around 10 inches (25 cm) across. I find this is the ideal size for baking in my outdoor pizza oven. If you are baking on a tray where you don't have to transfer the pizza with a peel, you could make 4 larger crusts.

Bulk Ferment - If you are using sourdough discard without commercial yeast, the dough will take time to double or bulk ferment. I find putting the dough into a warm bowl and then into the microwave with the door ajar speeds this up. You are using 200g of discard which means it won't take as long as it would if you used less sourdough starter.

Obviously if you are using commercial yeast with your discard, the doubling time will be considerably reduced.

Nutrition