Uploaded December 2020 | Updated September 2026, 1 hour ago
This from-scratch whole wheat pizza dough is quickly turning into my favorite! Using a preferment called a Poolish adds deeper flavor, creates better structure and makes the dough easier to stretch. Using a preferment starter is also a great way to cut down on the amount of yeast required in a recipe. Including whole wheat flour in the dough adds additional flavor and provides more nutrients since all three layers of the wheat grain are included and not just the endosperm.
🔗 LINKS
Buy me a coffee! - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website: kitchen-and-craft.com
––––––––––––––––––––––––––––––––––––––––––––
🍕 MORE PIZZA MAKING VIDEOS
Overnight Pizza Dough Made With A Biga - youtu.be/9IWsV-8jSmI
Make New York Style Pizza at Home - youtu.be/smF801XVE3I
Neapolitan Style Pizza in the Ooni Pro - youtu.be/sqnDBqh0CcE
Detroit Style Deep Dish Pizza - youtu.be/563JXNWRfx4
––––––––––––––––––––––––––––––––––––––––––––
SAMPLE TIMELINE FOR THIS DOUGH
Day 1, 7AM - make the Poolish
Day 1, 4PM - make final dough, rest 2 hour at room temp., cold ferment for 24 hours
Day 2, 6PM - portion dough, cold ferment for 36-48 hours
Day 4, 6AM - use dough any time, just pull it a few hours before baking
POOLISH STARTER - approx. 610g
Water - 305g or 10.75 oz. | 100%
00 Flour - 305g or 10.75 oz. | 100%
Yeast - .375g or 1/8 tsp. | .4%
FINAL WHOLE WHEAT DOUGH - 1164g
(makes 4 dough balls about 290g each)
00 Flour - 104g or 3.67oz. | 100%
Whole Wheat Flour - 273g or 9.67oz. | 100%
Water - 159g or 5.67oz. | 42%
Salt - 18g or .67oz. | 4.8%
Poolish Starter - recipe above
SAN MARZANO PIZZA SAUCE
(make enough for 8-9 pizza)
Canned San Marzano Tomatoes + juices, 795g or 28oz.
Kosher Salt, 1 to 2 tsp.
––––––––––––––––––––––––––––––––––––––––––––
THE EQUIPMENT I USE (Affiliate Links)
Pizza Dough Containers - amzn.to/2UX8A9c
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Chef Works Uptown Apron - amzn.to/3nGVeXg
Chef Works Denver Apron - amzn.to/2IPDRoB
A-Maze-N Smoke Tube - amzn.to/3liyD31
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
Gnocchi Rolling Board - amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens - amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod - amzn.to/34JhCXb
*(Non-Affiliate Links)*
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
––––––––––––––––––––––––––––––––––––––––––––
TIMESTAMPS
Intro - 00:00
Mixing the Poolish - 00:14
Mixing the Final Dough - 01:13
Portioning the Dough - 03:00
Margherita Pizza - 04:13
Mortadella & Pistachio Pizza - 05:55
Checking the Crust - 06:48
Taste Test - 06:59
#ooni #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This from-scratch whole wheat pizza dough is quickly turning into my favorite! Using a preferment called a Poolish adds deeper flavor, creates better structure and makes the dough easier to stretch. Using a preferment starter is also a great way to cut down on the amount of yeast required in a recipe. Including whole wheat flour in the dough adds additional flavor and provides more nutrients since all three layers of the wheat grain are included and not just the endosperm.
🔗 LINKS
Buy me a coffee! - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website: kitchen-and-craft.com
––––––––––––––––––––––––––––––––––––––––––––
🍕 MORE PIZZA MAKING VIDEOS
Overnight Pizza Dough Made With A Biga - youtu.be/9IWsV-8jSmI
Make New York Style Pizza at Home - youtu.be/smF801XVE3I
Neapolitan Style Pizza in the Ooni Pro - youtu.be/sqnDBqh0CcE
Detroit Style Deep Dish Pizza - youtu.be/563JXNWRfx4
––––––––––––––––––––––––––––––––––––––––––––
SAMPLE TIMELINE FOR THIS DOUGH
Day 1, 7AM - make the Poolish
Day 1, 4PM - make final dough, rest 2 hour at room temp., cold ferment for 24 hours
Day 2, 6PM - portion dough, cold ferment for 36-48 hours
Day 4, 6AM - use dough any time, just pull it a few hours before baking
POOLISH STARTER - approx. 610g
Water - 305g or 10.75 oz. | 100%
00 Flour - 305g or 10.75 oz. | 100%
Yeast - .375g or 1/8 tsp. | .4%
FINAL WHOLE WHEAT DOUGH - 1164g
(makes 4 dough balls about 290g each)
00 Flour - 104g or 3.67oz. | 100%
Whole Wheat Flour - 273g or 9.67oz. | 100%
Water - 159g or 5.67oz. | 42%
Salt - 18g or .67oz. | 4.8%
Poolish Starter - recipe above
SAN MARZANO PIZZA SAUCE
(make enough for 8-9 pizza)
Canned San Marzano Tomatoes + juices, 795g or 28oz.
Kosher Salt, 1 to 2 tsp.
––––––––––––––––––––––––––––––––––––––––––––
THE EQUIPMENT I USE (Affiliate Links)
Pizza Dough Containers - amzn.to/2UX8A9c
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Chef Works Uptown Apron - amzn.to/3nGVeXg
Chef Works Denver Apron - amzn.to/2IPDRoB
A-Maze-N Smoke Tube - amzn.to/3liyD31
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
Gnocchi Rolling Board - amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens - amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod - amzn.to/34JhCXb
*(Non-Affiliate Links)*
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
––––––––––––––––––––––––––––––––––––––––––––
TIMESTAMPS
Intro - 00:00
Mixing the Poolish - 00:14
Mixing the Final Dough - 01:13
Portioning the Dough - 03:00
Margherita Pizza - 04:13
Mortadella & Pistachio Pizza - 05:55
Checking the Crust - 06:48
Taste Test - 06:59
#ooni #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
