How many recipes can one have for pizza dough? Obviously, the answer is as many as you like, if you’ve been reading along here for the last eight years. I have a standard dough recipe that I’ve been following for years now, one I use for pizza, bread, focaccia. It’s a multi-purpose dough recipe, but every now and then, I like to stray, and mix things up a bit, as with this Whole Grain Pizza Dough recipe.
This dough uses a combination of three of my favorite whole grain flours: whole wheat pastry flour, buckwheat flour, and spelt flour. While the buckwheat seems like a small amount, don’t discredit its contribution to the overall flavor. If you prefer not to buy a whole bag for this recipe, then you can replace it with extra spelt flour. I do highly recommended keeping a bag of buckwheat flour in the fridge, though, and if you need some recipes to use up the remaining flour, you’ll find plenty here (the banana bread is one of my favorites).
This recipe is now part of my new site, Simmering. Join thousands of other subscribers now for only $5/month or $30/year (that’s six months free!)
Good Eats From the Archives
Eight Years Ago: Peach Raspberry Tart
Seven Years Ago: Ginger Soy Marinated Steak
Six Years Ago: Cherry Slushies
Five Years Ago: Smoky Watermelon Gazpacho
Four Years Ago: Easy Peach Jam
Three Years Ago: Crispy Buttermilk Fried Chicken
Two Years Ago: Roasted Beet Greens
One Year Ago: No-Cook Tomato Basil Sauce