Whole Wheat Pepperoni Pizza Recipe - This Mom Can Cook (2024)

FAQs

Is whole wheat pizza dough better? ›

The real difference between whole wheat pizza versus regular pizza crust isn't the negatives implied by traditional flour—it is the positives that wheat flour brings to the table. For example, most wheat crusts include several beneficial ingredients rich in fiber, zinc, magnesium, potassium, protein and much more.

White bread, white dinner rolls, and pizza crust will all look, taste, and rise somewhat differently if you swap out 100% of their white flour for whole wheat. Optimum substitution percentage: Start by substituting 25% and if you're satisfied with the result, increase the amount gradually from there.

Whole wheat has a nutty flavor and gives the pizza a heartier texture. White whole wheat is lighter in flavor and helps give the pizza a softer texture and a chewier bite.

Whole Grain pizza flour

This pizza crust is made with whole wheat flour, giving it a nutty flavour and slightly chewy texture. The whole wheat flour pizza crust is also high in fibre and nutrients. You can make a whole grain pizza flour crispy crust.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

Generally speaking, substituting whole wheat can result in a drier, denser product.

Whole wheat pizza crust can be healthier than regular white crust, but not always. For example, whole wheat pizza crust typically contains more fiber, whole grains, and other vitamins and minerals than white crust.

Try the amazing wheat pizza base option from Domino's, available in both Veg and Non-veg pizza, the whole wheat pizza base is something everyone prefers for the extra ounce of protein and fiber it carries.

Pre-Bake Dough, if cooking pizza in the oven.

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle.

Do you cook pizza toppings before baking? ›

You can bake some of them straight on pizza, while others might be cooked beforehand. Think about ham, mushrooms, onions, courgettes/zucchini, pepperoni, sausage: they turn out fine when you bake them together with pizza. However, you can also pre-cook some of them if you like.

Cook for 10-12 minutes at 240°C / 475°F / Gas Mark 9. The thinner the dough, the higher you should set the oven temperature: up to 250°C / 480°F / Gas Mark 9 for very thin dough. You can also use it to cook thin-crust tarts, appetizers etc.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza.

It's the cheese! Costco's pizza recipe calls for 1½ pounds of cheese — a combination of mozzarella, parmesan, and provolone. That incredibly thick layer of cheese guarantees its delicious pizza will have you so eager for a pie that you'll want to use the Costco hack that lets you skip the long food court line.

Double zero flour/Tipo 00 flour

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts. Freshly milled from certified organic, hard red wheat, this premium organic all-purpose baking flour is perfect for baking delicious pizza crusts.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

The bottom line

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.