Whole Wheat Focaccia Pizza Dough
Author: Alejandra Andrade
Recipe makes 2.5 sheet pans, or 50 squares
Ingredients:
1798.5 grams- Whole wheat flour
1294.9 grams- Water 1
323.7 grams- Water 2
90 grams- Oil
36 grams- Salt
27 grams- Instant yeast
Directions:
Weigh out all of the ingredients separately. Remember to weigh out 50% Patwin (899.25 g) and 50% Sonora (899.25 g) for a total of 1798.5 flour.
Mix the dry ingredients for 30 seconds on low, then begin streaming in the oil as it mixes.
On speed 1, slowly add Water 1 while mixing for 2 minutes. Rest for 10 minutes in the mixing bowl.
After resting, slowly add half Water 2 while mixing on speed 1. Once the first portion of Water 2 is incorporated, add the last remaining portion. This step should take around 3 minutes
After all of the water is added, mix on speed 2 for 2-3 minutes to develop the gluten.
After mixing, with wet hands lightly shape the dough into a ball. Cover the mixing bowl with a plastic lid or wrap to allow the dough to ferment at room temperature (72°F) for 30 minutes or until doubled in size. Hotter room temperatures will shorten fermentation time.
Remove the dough from the bowl and divide the dough into 1500g portions for sheeted pizza (full sheet) or 750 gram rounds for wheel pizza ~16 inch. For focaccia, increase the dough weight to 900 grams per half sheet or 1800 grams for full sheet.
Shape each dough portion into a ball then cover to ferment for 30 hour at room temperature on a greased sheet pan.
With wet fingers, press the dough evenly to fit the sheet pan. Add desired toppings.
Bake at 525°F for 16 minutes.
Nutrition Facts:
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