Whole Grain Pizza Dough

Originally published August 2017

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 recommend 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).

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