Recipe: The Tastiest Whole-Grain Pizza Crust

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Process

Ingredients (13)

• waterplus 2 tablespoons warm water1/2 cup · 119g
• yeast1 1/2 packets active dry yeast11g
• sugargranulated sugar1 1/2 tsp · 6g
• flourwhole-wheat flour1 cup · 142g
• flourwhite whole-wheat flour1 cup · 140g
• floursemolina flour from 100% durum wheat1/2 cup · 84g
• saltkosher salt2 tsp · 8g
• dairy doughbuttermilk1/2 cup · 114g
• oilextra-virgin olive oil1 tbsp · 13.6g
• saltsalt1 tsp · 6g
• sauce tomatoAleppo pepper or crushed red pepper flakes2 tsp
• sauce tomatogood-quality jarred or homemade marinara sauce1/3 cup · 66.7g
• cheese mozzarella10 to 12 ounces thinly sliced scamorza or mozzarella cheese10 oz · 340g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheeseCornmeal
• over cheesepancetta8 oz · 227g
• over cheese2 large or 4 small shallots
• over cheese2 small bunch broccoli rabe
• over cheese4 cloves garlic