Whole Wheat Roman Pizza

If you love pizza but are looking for a healthier twist, you’re in for a treat. I’m thrilled to share my recipe for Whole Wheat Roman Pizza made with 70% whole wheat flour. This version brings the rustic charm and authentic taste of Roman pizza right into your kitchen, with the added benefits of whole grains. Perfect for a cozy dinner or a fun get-together, these pizza pala offer a delightful crunch and rich flavor that’s sure to impress.

Ingredients

Biga

• 350 g whole wheat flour
• 175g water
• 1.75g dry instant yeast

Dough

• 150g bread flour
• 1.5g malt
• 275g water
• 12g salt
• 1g dry instant yeast

Directions 

Prepare Biga 

Night Before

• In container add yeast to water, add whole wheat flour, whisk all together, help with your hands to hydrate all the flour. Biga will look lumpy. Cover the lid, let ferment at room temp till next morning.

Next morning:

• To a bowl of mixer add all biga, barley malt, salt and all water. Knead on low speed of your mixing machine for 6-7 minutes, or KitchenAid on speed 3 for 10-15 minutes until well incorporated.

Notet: dough has to come up together and clear sides of the bowl.

• Spray container with neutral oil to prevent sticking. Transfer the dough in it. Cover the container and let the dough to proof for about 2-3 hours at 76F.
• Perform 2-3 stretches and folds during proofing time.
• Dough has to become puffy but not too big.
• Generously sprinkle work surface with whole wheat flour.
• Dump the dough from the container onto floured work surface.
• Pinch all floured sides together (sticky dough will remain inside).
• Move the preshaped dough (seam side up) into another tray or container, generously sprinkled with whole wheat flour.
• Cover the dough and let it proof for 1-2 hours at 76F until it doubles in size and becomes puffy.

Shaping

• Preheat the oven to 500F.
• Generously sprinkle baking tray with flour, set aside.
• Dump the dough on to a well floured surface.
• Shape the dough by pinching your fingers into the dough creating air bubbles (same way as if you would shape focaccia) and try to spread the dough as big as a size of your baking tray. Thickness should be about 1 inch.
• With  floured hands transfer the dough into a tray, tap the dough to release extra whole wheat flour, spread the dough around the tray.
• Optional, sprinkle some olive oil, salt and seasoning of your choice on top.
• Bake for 12-15 minutes until golden color.

Enjoy!

Whole Wheat Roman Pizza (Pizza alla Pala)

1737kcal

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Prep 45 minutes mins

Cook 15 minutes mins

Total 17 hours hrs

A rustic, healthier take on the classic Roman “Pizza alla Pala.” By using a long-fermented Biga and a high-hydration dough, this 70% whole wheat pizza achieves a stunning open crumb and a delightful crunch. It’s light, nutty, and perfect for loading with fresh Mediterranean toppings.

Servings 1 Large Pizza

Ingredients

1x2x3x

Whole Wheat Biga (Prepare Night Before)

• ▢ 350 g Whole Wheat Flour
• ▢ 175 g Water
• ▢ 1.75 g Dry Instant Yeast

The Main Dough

• ▢ All of the Biga (from above)
• ▢ 150 g Bread Flour
• ▢ 1.5 g Barley Malt
• ▢ 275 g Water
• ▢ 12 g Baking Salt
• ▢ 1 g Dry Instant Yeast

Equipment

• ▢
  Large Baking Tray
• ▢
  Stand Mixer (e.g., KitchenAid)
• ▢
  Kitchen Scale
• ▢
  Dough Container with Lid

Method

Prevent Sleep ModePrevent Sleep Mode

Day 1 – Biga

1. In a container, whisk yeast into water. Add whole wheat flour and mix by hand until hydrated. The Biga will look lumpy. Cover and ferment at room temperature overnight.

Day 2 – Mixing & Proofing

1. Mix: To a stand mixer bowl, add the Biga, bread flour, yeast, malt, salt, and water.
2. Knead: Knead on low for 6–7 minutes (or KitchenAid speed 3 for 10–15 minutes) until the dough clears the sides of the bowl.
3. Bulk Rise: Transfer to an oiled container. Let proof for 2–3 hours at 76°F, performing 2–3 sets of stretches and folds during this time.
4. Preshaping: Dump dough onto a floured surface. Pinch sides together and move to a tray sprinkled generously with whole wheat flour.
5. Final Proof: Cover and let rise for 1–2 hours at 76°F until doubled and puffy.

Shaping & Baking

1. Preheat oven to 500°F. Flour a baking tray generously.
2. Shape: Dump dough onto a floured surface. Use your fingers to press into the dough (like focaccia), creating air bubbles and spreading it to the size of your tray (about 1 inch thick).
3. Transfer: Gently move the dough to the tray, tapping off extra flour.
4. Bake: Top with olive oil and salt if desired. Bake for 12–15 minutes until deep golden brown.

Nutrition

Calories1737kcalCarbohydrates362gProtein64gFat11gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat1gSodium33mgPotassium1424mgFiber41gSugar2gVitamin A35IUVitamin C0.01mgCalcium156mgIron14mg

Notes

All of the bread flour is added on the second day during the final mixing stage. The Biga consists only of whole wheat flour to allow those grains to soften and hydrate properly overnight.

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