One of our favourite things to do is host pizza parties! We use either white or wheat bread flour for our classic dough recipe. This time, we decided to experiment with our dough, using the same base recipe but changing up the types of flour. We went to Bulkbarn, browsed the aisles and picked up three varieties of organic sprouted flour. All three pizzas were delicious! Here is a more in-depth review of each type of dough. Scroll at to the bottom of the page to find the standard recipe!
- The spelt dough was definitely the stickiest dough, absorbing the most liquid.
- It rose less then the whole wheat dough but more then the buckwheat.
- Once cooked, it tasted nice and airy on the inside with a crisp outer crust.
- The buckwheat dough was very dry and crumbly in texture.
- It barely rose after leaving it to rise for over an hour.
- The dough was very dense with very few air bubbles.
- Once cooked, it was crispy and dense. Perfect for thin crust pizza lovers!
- The whole wheat dough was normal in texture and in moisture content.
- It rose the most, doubling in size.
- One cooked, it was airy on the inside and crisp on the outside, much like the spelt dough.
Consensus: The spelt flour crust was surprisingly the favourite. Although the whole wheat dough rose more, once cooked, the spelt crust was less dense and light. For those who prefer thin and crispy crust pizzas, the buckwheat dough will certainly please your palate.
Makes a one large pizza.
1 cup lukewarm water
1/2 tbsp dry active yeast
2 tbsp extra virgin olive oil
2 tbsp sugar
2 cups flour
pinch of sea salt
- Combine water, yeast, oil and sugar in a small bowl. Set aside for 15 to 20 minutes for yeast to activate.
- Combine flour and salt in a large mixing bowl. Add in yeast mixture and mix well and form into a ball.
- Cover bowl with plastic wrap and set aside for 60 minutes for dough to rise. You may want to add olive oil around the sides of the bowl to help the plastic wrap cling better.
- Punch the air out of the dough and form into a pizza crust. Extra flour might be needed if dough is too sticky. Do not over work the dough.
- Preheat oven to 450oF. Place a pizza stone in the oven prior to heating.
- Kneed the dough into a circle. Extra flour might me needed if the dough is too sticky. Sprinkle some cornmeal onto a pan and place your dough on top.
- Wiggle the pan around a to make sure your pizza dough is not stuck to the pan. Add more cornmeal under dough if needed.
- Add your pizza toppings on the dough.
- Slide pizza off the pan and bake directly on the pizza stone for 12-15 minutes, until the crust is the desired crispiness.
- Remove pizza from oven, cut and serve!