Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013. From Cook's Illustrated.

Why this recipe works:

For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we increased the hydration to almost 80 percent, resulting in… read more

For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent bread flour. To ensure that this higher-than-normal ratio of whole-wheat to bread flour still produced a great crust, we increased the hydration to almost 80 percent, resulting in better gluten development and chew. To compensate for the added moisture, we employed the broiler to speed the baking process and guarantee a crisp crust and a moist, tender interior. Finally, we threw out traditional pizza toppings, which tended to clash with the whole-wheat flavor, opting instead for oil- and cream-based sauces and bold ingredients.

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Makes two 13-inch pizzas

We recommend King Arthur brand bread flour for this recipe. Some baking stones, especially thinner ones, can crack under the intense heat of the broiler. Our recommended stone, by Old Stone Oven, is fine if you’re using this technique. If you use another stone, you might want to check the manufacturer’s website.

Ingredients

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