Inspired by an article I read in the New York Times: The Slow Route to Homemade Pizza
I decided to make some pizza at home. I wanted to try making the crust with whole wheat flour. I used half all purpose and half whole wheat and a basic 3 to one by volume of flour to water.
I used a 1/4 -ounce (7g) packet of dried yeast and mixed it with blood temperature water. And allowed it to foam.
I then mixed it all together and kneaded by hand .
Brushed with olive oil and allowed it to prove in the refrigerator overnight as per the advice in the article.
I divided the dough in four and stretched a piece into a suitable size. And pricked it with a fork. I have a pizza stone and wanted a crisp base on my pizza so I baked this some of the way before adding my toppings.
I made a basic tomato sauce, sauteed some onions and peppers, shredded a left over cooked chicken leg and assembled the ingredients and finished in a hot oven.
I was happy with this for the most part although I do think i would skip the whole wheat in the future. Allowing the dough to develop overnight really improves the flavor and structure of the dough.
