It is very difficult to make a while-grain pizza dough that is as light and stretchy as white flour. That said, it is not impossible. Combination of Spelt and Red Winter Wheat produces an almost ideal dough, when a bit of high-gluten flour is added.
1Warm up water in a small bowl, about 1/2 cups worth, to about 120 deg. F. and add Sugar and Yeast to the warm water. Mix well, to make sure sugar is melted and yeast is well combined with the water. Let the yeast rise. In the mean time, add about 1/2 cups of Whole Wheat flour to a larger bowl.
2After letting yeast activate, mix the yeast mixture into the flour in the bowl, and place the bowl into a warm area of your home. Texture of the final product should be similar to a pancake or waffle batter. Let the mixture rise for an hour or more, depending upon the temperature in the house. This mixture is basically a sponge.
3After the mixture had time to rise for at least an hour, in a separate bowl combine all remaining dry ingredients and mix them well. Now simply mix this dry mixture into the mother adding water about 1 TBsp. at a time to make soft and pliable dough.
4Once the dough has formed, pull it out onto a floured surface and knead it well. Take your time and knead it for at least 10 minutes. Continue to add Whole Wheat flour as needed to make sure dough does not get too wet. Once a smooth dough has formed, flour it well, and place it in a clean bowl. Let dough rise for another hour or so, and assemble your pizza any way you want to.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.