Tom Lehmann’s Dough Formulas for Healthy Pizza Crusts

The demand for healthy pizza crusts won’t be going away too soon. Two options to keep in mind are whole-grain crusts and multi-grain crusts. Here, we share two formulas for healthy pizza crust dough provided by Tom “The Dough Doctor” Lehmann a few years back:

Whole-Grain Crust Dough Formula
Whole-wheat white flour: 100%
Salt: 1.25%

Honey: 3%
Compressed yeast: 3%
Olive oil: 2%
Water: 60% plus or minus

Place water in mixing bowl, followed by the remainder of your ingredients except the olive oil. Mix at low speed for 2 minutes, then add olive oil and mix for 1 minute on low speed. Mix dough for about 8 minutes at medium speed or until the dough takes on a smooth appearance.

Target finished dough temperature: 80° to 85°

Once you’ve reached the targeted finished dough temperature, take the dough directly to the bench for scaling and rounding into balls. Place dough balls in dough boxes and wipe the balls lightly with canola oil. Cross-stack boxes and place in the cooler for 2 hours, then down-stack them and nest the boxes for overnight storage. The dough will keep in the cooler for 3 days.

Related: How to achieve a lightier, tastier thick-crust pizza

Multi-Grain Crust Dough Formula
Flour (strong pizza flour): 75%
Multi-Grain Blend: 25%
Salt: 1.25%
Honey: 3%
Olive oil: 2%
Compressed yeast: 3%
Water: 62% plus or minus

Place water in mixing bowl. Add the remainder of ingredients except the olive oil. Mix at low speed for 2 minutes, then add olive oil and mix for 1 minute on low speed. Mix dough for about 8-10 minutes at medium speed or until the dough takes on a smooth appearance.

Target finished dough temperature: 80° to 85°

Once you’ve reached the targeted finished dough temperature, take the dough directly to the bench for scaling and rounding into balls. Place dough balls in dough boxes and wipe the balls lightly with canola oil. Cross-stack boxes and place in the cooler for 2 hours, then down-stack them and nest the boxes to prevent drying. This dough for healthy pizza crusts will be ready for use after about 12 hours in the cooler and will keep up to three days in the cooler.