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  • Vegetarian
  • Nut free

Whole Wheat Pizza Dough

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   48 slices (6 - 14" pizzas, 8 slices each)
Serving Size:   1 slice
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Ingredients

Dough

  • 780 g (6 cups) whole wheat flour
  • 585 g (4.5 cups) all-purpose flour
  • 22 ml instant dry yeast
  • 22 ml salt
  • 15 ml sugar
  • 1.2 L warm water
  • 45 mL  olive oil
  • cornmeal for the baking tray (or parchment paper)

Toppings:*or choose your own combinations

  • 2 bell peppers, diced
  • 2 zucchinis, thinly sliced
  • 6 handfuls baby spinach (or sliced veggies of choice)
  • 1 bunch basil, sliced
  • 1.5 kg shredded mozzarella

Pizza Sauce:

  • 1 – 156ml can tomato paste
  • 60 ml water
  • 60 ml olive oil
  • 15 ml sugar
  • 5 ml salt
  • 5 ml basil
  • 5 ml oregano

Method

Step 1

In a large bowl, mix together flour, salt, sugar and yeast.

Step 2

Stir in water and oil and knead for 5 minutes, until the dough is soft.

Step 3

Let it rest in an oiled bowl for 2-4 hours (or leave overnight in the fridge covered).

Step 4

When ready to cook, preheat the oven to 450° F and divide the dough ball into 6 pieces. (If using refrigerated dough, allow a couple hours to come to room temperature).

Step 5

Sprinkle the baking tray with cornmeal and roll out dough to fit the tray.

Step 6

Mix pizza sauce ingredients together in a bowl and spread a thin layer over pizza.

Step 7

Chop and add toppings , then cheese.

Step 8

Bake each pizza for 10-12 minutes, until the crust and cheese are golden. Cut each pizza into 8 slices.

HACCP

  • Cook until internal temperature reaches 74° C for a minimum of 15 sec.
  • Cooling: cool from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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