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

Name: Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Yield: Serves 4 to 6 (Makes two 13-inch pizzas)
Ingredients: 1 1/2 cups (8 1/4 ounces), whole-wheat flour; 1 cup (5 1/2 ounces), bread flour; 2 teaspoons, honey; 3/4 teaspoon, instant or rapid-rise yeast; 1 1/4 cups, ice water; 2 tablespoons, extra-virgin olive oil; 1 3/4 teaspoons, salt; 1/4 cup, extra-virgin olive oil; 2 , garlic cloves, minced; 2 , anchovy fillets, rinsed, patted dry, and minced (optional); 1/2 teaspoon, pepper; 1/2 teaspoon, dried oregano; 1/8 teaspoon, red pepper flakes; 1/8 teaspoon, salt; 1 cup, fresh basil leaves; 1 ounce, Pecorino Romano cheese, grated (1/2 cup); 8 ounces, whole-milk mozzarella cheese, shredded (2 cups); 6 ounces (3/4 cup), whole-milk ricotta cheese

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Appears in Cook's Illustrated May/June 2013, America's Test Kitchen TV

Main Courses

Cheese

Pizza

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?

SERVES4 to 6 (Makes two 13-inch pizzas)

TIME1½ hours, plus 19 hours resting

has video

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...

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