Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil | America's Test Kitchen

Name: Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil | America's Test Kitchen
Total time: 1230 min
Ingredients: 1 1/2 cups (8 1/4 ounces/234 grams) whole-wheat flour; 1 cup (5½ ounces/156 grams) bread flour; 2 teaspoons honey; 3/4 teaspoon instant or rapid-rise yeast; 1 1/4 cups ice water; 2 tablespoons extra-virgin olive oil; 1 3/4 teaspoons salt; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 2 anchovy fillets, rinsed, patted dry, and minced (optional); 1/2 teaspoon pepper; 1/2 teaspoon dried oregano; 1/8 teaspoon red pepper flakes; 1/8 teaspoon salt; 1 cup fresh basil leaves; 1 ounce (28 grams) Pecorino Romano cheese, grated (1/2 cup); 8 ounces (227 grams) whole-milk mozzarella cheese, shredded (2 cups); 6 ounces (170 grams) (3/4 cup) whole-milk ricotta cheese

www.americastestkitchen.com

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Keywords

Main Courses
Cheese
Pizza

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