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Thin-crust whole wheat pizza

Servings: 2 pizzas
Print Recipe

Ingredients  

dough
  • 1 cups whole-wheat four 8¼ ounces
  • 1 cup bread flour 5½ ounces
  • 2 tsp honey
  • ¾ tsp instant or rapid-rise yeast
  • 1¼ cups ice water 10 ounces
  • 2 tbsp extra-virgin olive oil
  • 1¾ tsp salt
garlic oil and toppings
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ tsp pepper
  • ½ tsp dried oregano
  • ⅛ tsp red pepper flakes
  • ⅛ tsp salt
  • 1 cup fresh basil leaves
  • ½ cup Pecorino Romano cheese, grated 1 oz
  • 2 cups whole-milk mozzarella cheese, shredded 8 oz
  • 4 cup whole-milk ricotta cheese 6 oz

Steps 

For the dough
  1. Pulse whole wheat four, bread flour, honey, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry four remains, about 10 seconds. Let dough rest for 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 45 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 1 hours or up to 2 days.
For the garlic oil and toppings
  1. Heat oil in 8-inch skillet over medium-low heat until shimmering. Add garlic, pepper, oregano, pepper flakes, and salt. Cook, stirring constantly, until fragrant, about 30 seconds.
  2. Transfer to bowl and let cool completely before using.
  3. One hour before baking, adjust oven rack 4 inches from broiler element, set baking stone on rack, and heat oven to 500 degrees. Press down on dough to deflate. Transfer dough to clean counter, divide in half, and cover loosely with greased plastic. Pat 1 piece of dough (keep remaining piece covered) into 4-inch round. Working around circumference of dough, fold edges toward center until ball forms.
  4. Flip dough ball seam side down and, using your cupped hands, drag in small circles on counter until dough feels taut and round and all seams are secured on underside (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining piece of dough. Space dough balls 3 inches apart, cover loosely with greased plastic, and let rest for 1 hour.
  5. Heat broiler for 10 minutes. Meanwhile, generously coat 1 dough ball with flour and place on well-floured counter. Using your fingertips, gently flatten into 8-inch round, leaving 1 inch of outer edge slightly thicker than center. Using your hands, gently stretch dough into 12-inch round, working along edge and giving disk quarter turns.
  6. Transfer dough to well-foured pizza peel and stretch into 13-inch round. Using back of spoon, spread half of garlic oil in even layer over surface of dough, leaving ¼-inch border around edge. Layer ½ cup basil leaves over garlic oil. Sprinkle with ¼ cup Pecorino, followed by 1 cup mozzarella.
  7. Slide pizza carefully onto baking stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8 to 10 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and dollop half of ricotta over surface. Let cool for 5 minutes before slicing and serving. Heat broiler for 10 minutes. Repeat with remaining dough, garlic oil, and toppings, returning oven to 500 degrees when pizza is placed on stone.
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