Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

From A Modern Take on Pizza and Grilled Cheese


Why This Recipe Works

For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we incr...

Why This Recipe Works

For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we increased the hydration to almost 80 percent, resulting in better gluten development and chew. To compensate for the added moisture, we employed the broiler to speed the baking process and guarantee a crisp crust and a moist, tender interior. Finally, we threw out traditional pizza toppings, which tended to clash with the whole-wheat flavor, opting instead for oil- and cream-based sauces and bold ingredients.


Watch the Full Episode

A Modern Take on Pizza and Grilled CheeseSeason 14, Ep. 1404

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?