HOW TO MAKE WHOLE WHEAT PIZZA DOUGH

[@sadiakhann]

1L water - room temperature 30 grams sea salt 50 grams olive oil 5 grams dry yeast 5 grams honey 1 kg and 600 grams of flour

[@netaambani]

1.6kg flour right?

[@sadiakhann]

@@netaambani yes

[@AngelofHogwarts]

What can I replace yeast with? I like my pizzas to be relatively flat and also can't justify buying a packet of yeast for a couple of uses.

[@sadiakhann]

@@AngelofHogwarts 10g of baking powder (2 tsp)

[@dreamdancer777]

Sure he didn't say the dough is so sticky because he used 600 grams instead of 1 Kilogram of flour? I used exactly his amounts (1,6 Kilograms of flour) and my dough was much more solid and much less sticky than his.

[@GarretGrayCamera]

Good to see you using whole wheat. It's incredibly more healthy for everyone.

[@mysticmoon9031]

Actually that's spelt

[@nickmeale1957]

Certainly is more healthy

[@marca.8081]

The challenge of using whole wheat flour is that it will create less gluten per gram of flour than "white" flours. There are five grinds of flour: whole grain, type 2, type 1, type 0, and type 00. There are three parts to the wheat grain: bran, germ, and endosperm. The more refined a flour is, the more endosperm and the less bran and germ they will contain. Gliadin and glutenin which create gluten are found in the endosperm which is the "white"part of the wheat grain. Since the whole grain still has all of the bran and germ which do not have gliadin and glutenin, dough made with it will create less gluten than the more refined grinds which contain more endosperm compared to bran and germ. Gluten retains the CO2 produced by yeast and causes the dough to rise. The higher amount of gluten per gram that a dough has the more it will rise. The most refined flour, type 00, creates the most gluten per gram while the least refined flour, whole grain, produces the least per gram. In addition, the more gluten, the better it will trap water turning into steam while the dough is in the oven which also causes the crust to rise; this is known as "oven spring." The germ and bran contain most of the minerals and fiber in the wheat grain, so removing them makes the flour less nutritious. This is why more refined flours are used to make pizza, bread, and other baked goods; they create more gluten and therefore they rise more.

[@MrYarabandi]

@@marca.8081 Oh this is why I like reading KZbin comments. I am taking all what you said to my digital recipe book. Blessings.

[@marca.8081]

@@MrYarabandi Thank you very much. I am not an expert but I learned that information at The North American Pizza and Culinary Academy in Lisle, IL. I enrolled in their pizzaiolo certification class which is based on the curriculum of La Scuola Italiana Pizzaioli in Venice, Italy. Master Istruttore (master instructor) Leo Spizzirri is certified to teach all five styles of Italian Pizza. He and Tony Gemignani in San Francisco, are the two top pizza instructors in the U.S.. Best wishes to you for your cookbook project. If you sell it online please let me know and I will buy a copy.

[@joeledinberg]

Thank you for posting this! i just got diagnosed with diabetes and have to stop using white flour for my pizzas... and right after I started using your recipe with 00 flour for a few weeks and have been beyond happy with the results, so I'm really happy it looks like I may have a good alternative. Thank you, I can't tell you how much of a relief this is for me because I love making pizza so much.

[@um9532]

Keto diet good for diabetes

[@notwhoyouthink756]

You should look into making sourdough. It has a very low GI.

[@delaurinio275]

Drink a shot of apple cider vinegar in the morning, recent studies show a drastically decreased spike of insulin in the following meals. Hope it helps. If in doubt talk to your doctor 😊

[@evcole77]

I made this dough and I have to say Wow! It was amazing, best whole wheat pizza dough by far that I’ve ever made. Baked on the grill at 750 F it came out perfectly.

[@sadiakhann]

How much flour did you use?

[@UJM-nk8dq]

Hey can you send the measurements that you used

[@kevskylark2885]

How much flour did you have to use?

[@vijaysthalekar]

Vito's measurements are all wrong. At least est from what I can see in the video. The dough is 80% to 85% hydration What he says as 5 gms yeast is actually more than 10 gms. Actually you need 5gms yeast if you are going to ferment it for 8 hrs or more and prefer flatter pizzas. More yeast will make your pizza fluffy; make your choice.

[@yiman7370]

Lies. Obviously it didn't come out. I tried all these italian pizza dough recipes and they a failed big time cuz the dough was too wet. There is something they don't tell us.

[@grantgoldner7940]

This is the best Whole Wheat dough video I have seen yet!

[@fl7210]

This is THE technique!!! I just tried it and got restaurant quality pizza right at home. When you take it out of the oven, finish it in a super hot pan, dry without any oil added. That gives the perfect crust 👌

[@swapnildewalwar1948]

Can you share the measurements you used?

[@piyathakur2841]

Can you share measurements plz

[@rkmugen]

The smell of freshly-baked WHOLE WHEAT "anything" is like a drug for me! And it is even more special when made as a pizza dough - I LOVE IT!

[@julymoon9312]

Thanks for this healthy recipe! It would be great if you share one more recipe of whole wheat pizza but this time with sourdough starter

[@sn9keeyes]

Mamma mia!!!! Love your accent...goes perfectly with that pizza!!!!

[@vitoiacopelli]

Thank you!!

[@jayshreegandhi1617]

@@vitoiacopelli please send us whole wheat flour quantity in grams u miss to mention and mine didn’t came perfect like it’s 😢 please reply

[@mjj5276]

I've never had a wheat one but I'm definitely gonna give it a try. That does look lovely.

[@SimplyNeema]

Thank you so much for this video! It was hard to hear how much flour. Was it 1600 grams, 1 kilo or was it 600 grams? Thank you in advance for your help!

[@aemiliadelroba4022]

I make my own bread and pizza at home , all natural organic ingredients, yummy 😋 , better than Pizza Hut !

[@apr670]

I love making pizza and thumbs up for sure ❤😊

[@fahadaneeskhan]

Hello vito, I started making pizzas using your poolish recipes and they turned out amazing. I was wondering if the same could be done using whole wheat. And if the same level of complexity in flavor could be achieved along with the crunchy exterior and soft inside with big air pockets. Thanks. A huge fan of your work.

[@joannepagano3978]

Looking forward to making this pizza. My mom was from Abruzzi, and this video made me feel Molto nostalgia per Italia!! Ciao, e bona notte 👍 Giovanna

[@gundamfiloz586]

Thank you finally a whole wheat recipe

[@marca.8081]

White whole wheat flour has a more mild flavor than red whole wheat flour; it is more palatable for those who are not used to the taste of whole wheat. I went to pizza school, and I can see that Chef Iacopelli really knows the art and science of pizza. The challenge of making dough with whole wheat flour is that it contains all three components of the wheat grain: the bran, the germ, and the endosperm. Gliadin and glutenin, the proteins which combine to form gluten, which retains the CO2 created by the yeast, and results in the leavening of the dough, is found in the endosperm, but not in the bran or the germ. When flour is refined to take out the bran and the germ, it concentrates glutenin and gliadin in the flour and causes it to retain more CO2 and rise better than unrefined, or whole wheat, flour. Therefore whole wheat flour forms less gluten per unit of measure than refined white flour. It seems that Chef Iacopelli addressed this problem by keeping the dough at room temperature and adding honey to the dough mixture which caused his yeast to be highly active and generate a lot of CO2. To get such a beautiful crust from whole wheat flour is no easy task; Chef Iacopelli created a masterpiece.

[@anglophileinpariscooks5537]

I tried your recipe. OMG 😱 thank you from the bottom of my heart. Really. Such a perfect dough!!!! Thank you so much 😊

[@maitchansmaitinha2159]

Very good recipe, the results are amazing… my personal taste double the honey… but that’s personal the recipe is absolutely perfect 🤩 well done chef

[@fuglbird]

Vito I like your pizza videos and your enthusiasm very much. Please cut the pizza! We like to se the crumb.

[@moradqatabi3755]

I did it today its An Amazing airy ,soft dough you are so professional 👍

[@AA-jv5hg]

tried the dough. dude its the best pizza dough I ever tasted!

[@cheeweiang2305]

thanks chef vito for this great sharing..

[@NicolasEjzenberg]

Man it looks amazing and whole wheat is so more healthy than regular wheat ! Great job !

[@solitaryinvoker9977]

Could you try making a pizza with a 100% rye dough (whole grain) please? I would love to see whether it would be possible and good. I love your channel!

[@larrykleckner9926]

Hello, can you tell me how much of King Arthur's whole wheat flour you used in this recipe. I can only fine 5lb sized bags?, unless that's what it calls for. thanks very much, Bill

[@AsbjrnFossmo]

Taking away the fine flour, and replacing it with whole wheat is the final step to make a genuinely healthy pizza. Surely, it is more difficult, but what worthwhile thing is ever easier?

[@alancohn8205]

Maestro, I know this is an old video, but I was wondering if we could do this with a poolish? Thanks

[@007lovediamonds6]

I always make my pizza with whole meal flour its healthy keep making pizzas and keep smiling 😁😁🤗😘👍👍👌

[@cliffg7459]

I made whole wheat pizza when I was in my early 20s for a class, it looked really great but tasted like cardboard with tomato sauce. I'm really excited about this though. I have to redeem myself.

[@homealone453]

Vito request you to show millet flour pizza base. Very happy u using english .thanks.

[@despoinapalaiologarou3670]

Vito la copelli you are amazing i made your 🍕 dough and the dough with poolish method for my family thank you for your fantastic recipes keep going l send you my regards from greece You are number one !!! The best pizzas ever 🥰

[@santiagocandelaria8544]

Buenas noches ,aquí desde Tampa Florida,son las diez de la noche y vi de casualidad sus receta en español de la pizza integral y me dio mucha alegría ,,,pues rápido me suscribi y le di su like se lo merece gracias por tenernos a los que solo hablamos español muchas gracias Santiago y yo su esposa Teresita

[@abedabedalgani397]

vito you are simply amzing

[@sumaniastha8609]

Thank you for sharing 💗 and I must say that you are magical in every step of it 🙏.

[@shantaymorrissette7263]

💃🏾 Pizza 🍕 L-o-V-e 🙏🏾💕 Tay ✌🏾

[@jamesohart2448]

Fantastic recipe . Great for our big family. Lovely and tasty..

[@hiddysonday435]

Great video. How much flour is that.

[@jazzycammy]

Is whole wheat flour the same as wholemeal flour?

[@angeliquecontreras3016]

Can you make poolish with wheat flour first? And can we ferment the dough? Does it last as long as regular flour dough?

[@shubhambansal9081]

For flour quantity its 1kg 600gms I.e 1.6 kg Listen at 3:52

[@zahraabdmoulaie2024]

Looks amazing ❤thanks ❤

[@apurvarajput9874]

Tried this one and it works! Tastes delicious!

[@mikomiko993]

I like that flower

[@guitarvass7]

Hello Vito, I wanted to thank you a lot for all your videos, thanks to you I started making neapolitan pizzas at home and I must say that after some not so successful attempts they taste very good now! I think that your work is very inspiring, not only for the pizza making but for giving highly valuable, professional and free advices/techniques. May God bless you

[@anjanab7003]

This worked reaaaaaally well. Vitoooo thanks it's definitely not as kneady as plain flour dough but it's perfect once cooked.

[@swapnildewalwar1948]

Can you share the measurement you used? I tried it and the dough just didnt rise

[@Bromar01]

Have tried this twice so far, I keep getting my dough to be quite fragile in that it breaks very easily when stretching it out to make the pie.

[@anjanab7003]

It does. Don't rey fancy stuff, just poke holes and put it in

[@Bromar01]

@@anjanab7003 I'm sorry, I don't quite understand. Also, by complete coincidence, I'm making the whole wheat pizza dough right now! I've of course since gotten better at making it and changed the ingredients a bit.

[@anjanab7003]

@@Bromar01 I meant don't try fancy ways of stretching it like you would one with plain flour just use your fingers and poke holes in it to stretch it gently. Aah lol.

[@Bromar01]

@@anjanab7003 Ah, gotcha! Yea, I've just been doing the finger poking then the over knuckles; like you said, nothing fancy. One thing I have done differently that worked is the amount of time I'll knead the dough. I found out if I knead it for AT LEAST 10 mins it becomes a little stronger.

[@anjanab7003]

@@Bromar01 ooh thanks for that. Do you think this will work as a whole wheat bread recipe in a loaf pan?

[@um9532]

If you put some oil on the edges it will be shiny. Thank you for the receipt

[@yashia96]

At what temperature should we bake it in a regular oven and for how long?

[@Bromar01]

Bake it at whatever the highest setting your oven goes to (mine does 500-f). And as far as time is concerned it really depends, but you can safely assume around 8-10 mins.

[@roberthill9359]

Ciao Maestro...Wife will LOVE this dough....I can hardly wait for warm weather.....

[@HboosHelen]

Ciao Vito, grazie per tutte le ricette meravigliose, vorrei sapere se si puo lasciare questo impasto integrale per lievitare per 24 ore come l'impasto di farina normale.. grazie

[@vvaflya]

Yes looks gooood! I actually tried your recepies at home))

[@rotemp7535]

Maestro, thank you for making my request. hopefully you will do a Whole Spelt as well!

[@vitoiacopelli]

thank you for subscribing

[@chillobchillob7836]

vito iacopelli can you show with whole spelt? Please.

[@girishgupta5466]

Amazing please keep posting more of these videos 👌

[@casakech2912]

I like your channel I have a question for you Can I do the biga with whole wheat flour Thank you very much paysano

[@favicortez9313]

Yours are definitely the best pizza recipe videos! Grazie mille maestro 🍕

[@DJDenisKID]

Hi there! Thank you for the amazing video! Could you please let us know will this recipe work with rye flour ( Farina di segale)? Thank you

[@randomfamilyman4876]

Great recipe Vito! Can you please do a video on your take of a Chicago deep dish pizza?

[@vitoiacopelli]

i will its plane

[@randomfamilyman4876]

vito iacopelli id love to see it 👍

[@randomfamilyman4876]

vito iacopelli no pineapple hahaha ps pineapple has no business being on a pizza

[@flyinghorst2357]

Awesome I can't wait to try it 😋looks delicious like everything you make 👍🏻👍🏻👍🏻

[@אדירללוש]

This is just beautiful 😍

[@MM-AudioBook]

Fácil de hacer y deliciosa pizza. Gracias por tus videos.

[@j.obrien4990]

Grazie! I find white flour flavorless and squishy, but I didn't have a good WW recipe!

[@uffemio]

Hello Vito; Thank you for some great videos. You're right it did change my view on homemade pizza! I have a question. Is it possible to make a whole grain pizza dough with poolish? Best regards Uffe

[@inocenciotensygarcia1012]

I loved it. I have 100% whole wheat flour and I didn’t know you could make the dough with this one. I see you didn’t need to prepare the poolish with this one.

[@bkozlo09]

Love your videos. Vito can you please tell me how much flour you use? You've done it so long it seems you make it to just the right consistency you need it to be...

[@BenQ.-ys4kp]

1600g 3:50

[@renugupta84]

Wonderful recipe - I have tried your poolish recipe with all purpose flour and it’s fab. I’m sceptical about whole wheat as there is less protein content - should I add wheat vital?

[@sithwise3317]

Cheers Vito , awesome Video !! 👍👍

[@TheDracon84]

Ur amazing vito.. i love ur vids.. im on a diet now, so i dont eat pizza or burgers or bread even. But i love watching u make ur amazing pizzas. Im gonna come 2 new york and taste ur amazing pizzas one day.. when i weigh 85 kg again. 😄😁

[@vitoiacopelli]

im not in new york im in los angeles

[@seetheforest]

I figured out my oven goes to 550. It does give a better puff than 450. I was wondering what you thought of King Arthur flour. I think it beats the other store brands with 11.7 % protein.

[@rubencaro4959]

Beautiful, thank you!

[@kamrantauqir8965]

Wowwwww !!!! You nailed it bro ... loved it and just subscribed it .

[@mzmz9798]

👍 Great work dude 🌹

[@mrjerusalem5513]

I'm making this tomorrow 😋😋👍

[@vitoiacopelli]

tag me on instagram

[@fnas2010]

Hi.. thank you for this lovely recipe. What is a good substitute for King Arthur Flour’s whole wheat flour in the UK / EU?

[@sadiakhann]

Just any 100% whole wheat flour, but you can always order King Arthur's flour online through their website or amazon

[@jaunitajohnsongeorgeportor4053]

Thank you for recipe, kindly let know ingredients in cups n spoons too please.

[@ozkangencay6589]

again,amazing pizza video from vito👏👏,I think pizza shop business after your videos😁

[@samirufo7774]

He did it since many years !! So you have to look

[@ll8746]

Love your videos can you make a video making charcoal dough please thanks

[@fightfannerd2078]

healthy pizza nice I'll try this

[@hamoudachebbi9382]

Vito , the best ever !!

[@aemiliadelroba4022]

Mama Mia ! Yummy 😋

[@madhuverma3586]

Nice thanks

[@A_B_R_]

In due lingue is amazing!!

[@sanaaijaz5255]

Thank u so much great recipe

[@alieninwonderland4219]

Salve signor Vito le volevo chiedere una cosa.. Siccome a me l'impasto serve per domani sera lei cosa mi consiglia per la lievitazione? Grazie

[@fidelmontoya]

Hi Vito, I want to do this on my channel(I'll credit you and link to your video) How many grams of wheat flour did you use?

[@neva.]

I think he said: 1 Kilo 600 Grams...? kzbin.info/www/bejne/a6e5eX94jr1jd9U But it looked like he started with 500 Grams adding the last 500 grams at the end. It was not clear for me. Did you make yours?

[@mickster1780]

mama mia! dat's a good looking pizza!

[@thenormallife1138]

Looks yummy!

[@sohailaftab4209]

Thank you dear.

[@KnightsofNehemiah]

Thank you for the video.

[@ewanhope5943]

Wow! Great job man I am impressed. Keep up the great work. And thank you for such wonderful videos. I am a fan

[@msms3260]

Good. but still.. isn't the the white all purpose flour pizza the ultimate guilty pleasure?

[@BakersDelight94]

Have you tried using ancient grains before like kamut or wheat? Are they worth making at home?

[@jackpast]

Looks great, Maestro! Grazie. .

[@swagatasaha3011]

Thanks to you for sharing this recipe....

[@niravkhandhadia6452]

is the pack of flour 1kg? you haven't mentioned the flour quantity.. plz inform

[@yuvrajsharma8425]

1kg and 600gm

[@fnas2010]

Thank you for this, amazing. My whole wheat pizza dough always turns out heavy and dense. I thought that’s how it’ll be if I use whole wheat. I have no access to KAF, so will have to make do with what I can find. But is this regular whole wheat or strong bread flour? Also, did Vito only use 5 g of yeast for a total of 1.6 kg of flour? if I were to scale this recipe down to half, I use only 2.5 g? Will that even work? 😂

[@hu_b]

The bag he used was labeled whole wheat. However 3rd party testing has shown KA is only about 2/3's whole wheat despite what the label says.

[@SweetNAMese]

Exited to try this!!

[@cookytrix]

thank you for this recipe, very much :)

[@moealn]

You should always subscribe to an Italian chef, always!

[@arizonared2000]

Looks great, but this recipe makes so much dough, has anyone reduced this recipe to one or two pizza's? How long does this dough last in the freezer? Thanks!