Whole Grain Heritage Pizza

Best with:White Sonora (base) + Amber Eden™ (for strength)

This dough bakes up crisp on the outside, chewy inside, and rich in grain flavor — the perfect combination of White Sonora’s tender sweetness and Amber Eden™’s gluten strength. White Sonora’s natural sweetness enhances tomato-based sauces, and its low bitterness means even the crust edges are delicious.

This recipe makes enough dough for four 12-inch pizzas. Adjust the ingredient quantities as needed for different sizes or yields.

Ingredients

• 586 g (about 5 cups) freshly milled Amber Eden™ wheat flour

• 315 g (about 2.5 cups) freshly milled White Sonora wheat flour

• 586 g (about 2.5 cups or 586 ml) warm water

• 11.3 g (about 2.5 tsp) olive oil

• 18 g salt (about 1 Tbsp fine salt, or 1¼ Tbsp coarse salt)

• 13.5 g (about 4.5 tsp) instant yeast

• Optional: 18 g (about 2.5 tsp) honey or malt syrup

• Optional: Garlic oil (5 g of fresh garlic with 55 g of oil)

• Optional: Semolina or cornmeal for dusting (3 parts flour, 1 part semolina or cornmeal)

Directions

1. Mix: Combine warm water, yeast, and honey. Stir in flours, olive oil, and salt until a soft dough forms.

2. Rest (autolyse): Let sit 15-20 minutes to allow the bran to hydrate.

3. Knead: Knead 8–10 minutes until elastic.

4. Rise: Cover and rise 1–2 hours until doubled.

5. Shape: Divide the dough into 4 equal rounds and let rest for 10 minutes. Then press or roll out to your desired size. For dusting, use flour or a blend of 3 parts flour to 1 part semolina or cornmeal.

6. Pre-bake: Bake at 475°F (245°C) on a baking steel for 5 minutes before adding toppings.

7. Finish: Add sauce, cheese, and toppings. Bake another 8–10 minutes until golden and crisp. Rotate the pizza 180° halfway through baking for even browning.

Notes and Tips

• For a softer, more extensible dough, increase water slightly (up to 320 ml).

• For extra flavor, cold-ferment overnight in the refrigerator after the first rise and dividing the dough into rounds. Be sure to allow dough to return to room temperature before shaping. Your pizza sauce should also be room temperature before spreading.

• For best baking results, the steel on which you bake your pizza should preheat for at least 1 hour.

• For an extra layer of flavor, we highly recommend finishing your pizza and crust with a drizzle of garlic oil. To prepare, combine 5 g of fresh garlic with 55 g of oil and let it infuse overnight in the refrigerator before use.