Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
"For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we increased the hydration to almost 80 percent, resulting in… read more..."
INGREDIENTS
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Makes two 13-inch pizzas.
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We recommend King Arthur brand bread flour for this recipe. Some baking stones, especially thinner ones, can crack under the intense heat of the broiler. Our recommended stone, by Old Stone Oven, is fine if you’re using this technique. If you use a
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DOUGH:
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1 1/2 cups (8 1/4 ounces) whole-wheat flour
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1 cup (5 1/2 ounces) bread flour
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2 teaspoons honey
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3/4 teaspoon instant or rapid-rise yeast
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1 1/4 cups ice water
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2 tablespoons extra-virgin olive oil
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1 3/4 teaspoons salt.
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GARLIC OIL:
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1/4 cup extra-virgin olive oil
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2 garlic cloves, minced
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2 anchovy fillets, rinsed, patted dry, and minced (optional)
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1/2 teaspoon pepper
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1/2 teaspoon dried oregano
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1/8 teaspoon red pepper flakes
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1/8 teaspoon salt
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1 cup fresh basil leaves
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1 ounce Pecorino Romano cheese, grated (1/2 cup)
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8 ounces whole-milk mozzarella cheese, shredded (2 cups)
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6 ounces (3/4 cup) whole-milk ricotta cheese
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