Dan Richer’s Whole Wheat Pizza Dough

Ooni Brand Partner, New Jersey native, chef and owner of Razza Pizza Artigianale Dan Richer (@danricher) knows a thing or two about delicious, lovingly crafted pizza. Inspired by the Italian way of cooking and eating, Dan focuses on high-quality ingredients, location and seasonality and growing his own yeast culture. Suffice it to say, people took notice. In 2019, Razza won “Best Pizza in North America,” and in 2023 Dan was named Pizza Maker of the Year and Razza the number two pizzeria in the country by 50TopPizza. 

Razza serves oven-fired classics like the Rossa with tomatoes, garlic and basil but also surprises like the Pumpkin Pie with winter squash, mozzarella, ricotta salata, shaved onions and breadcrumbs. If you want to enjoy some of the best pizzas in the U.S. but don’t live near Jersey, have no fear. Here, Dan shares his recipe for whole-wheat pizza dough so you can bring the real taste of Razza to your kitchen. 

Dan loves using whole wheat flour in his pizzas for a complex, nutty flavour and the nutritional bonus of fibre, B vitamins and minerals. However, he doesn’t recommend using only whole wheat flour. In his book, “The Joy of Pizza,” he explains:

“When making pizza dough, I never use 100 percent whole wheat flour. The bran and the germ affect gluten development (think of the bran shards like little razors slicing through it) and therefore don’t create the airy crumb (interior structure) that I love.” 

After combining the flour, Dan prefers using the autolyse method, allowing the flour and water to rest together for 20 minutes to 1 hour. Along with reducing the amount of time you need to mix the dough later, in his book Dan writes, “This step hydrates the flour (and therefore its proteins and starches), initiates gluten development, and allows the enzymes present in the flour time to do their work before the addition of salt slows their activity.”

Once the base is ready, the pizza is topped with crushed tomatoes, mozzarella, extra-virgin olive oil, basil and coarse salt for extra texture. Light and fluffy, slightly sweet and fragrant, prepare to enjoy a pizza that’s simply one of the best. 

Watch and learn how to make Dan Richer's Whole Wheat Pizza Dough in this Ooni Cooks series from the Razza Pizza Artigianale chef and owner: Part I and Part II.

Difficulty

Servings

Approximately six 250 to 260-gram dough balls + toppings for 2 Margherita pizzas

Prep Time

4 to 6 hours

(not including overnight dough proof time)
Cook Time

3 to 4 minutes

By Dan Richer

Dan Richer’s Whole Wheat Pizza Dough

Note

This recipe takes time. The dough requires an overnight proof of 18 hours plus another 3 to 4 hours at room temperature before cooking, so be sure to plan ahead before baking. While not required, for best results Dan recommends keeping the temperature of your water 30 °C, the flour at 19 °C and your final dough at 21 °C. 

1: Place the water in a large bowl.

In a separate bowl, mix the plain and whole wheat flour together with the yeast. Add the water to the flour and mix with your fingertips or a spoon until no dry bits remain and the dough starts to come together. Cover the dough with a kitchen towel and let it rest for 20 minutes to allow for the autolyse. 

2: Add the salt and work it into the dough using your hands.

If the dough is too stiff, add a little water and knead, using scooping and digging motions to develop the gluten. Continue kneading until the dough just begins to become smooth, about 4 to 5 minutes. 

Tip: If adding more water to the dough, don’t add more than 50 grams.

3: Transfer the dough to a clean, lightly oiled dough box or stainless steel bowl.

Cover with the lid or a clean kitchen towel, set aside, and let it rest for 2 hours at room temperature. Perform a stretch and fold every 20 minutes during the first hour and once during the second hour for a total of 4 folds. 

Tip: Dan prefers to use a coil fold here.

 Two hands holding up whole wheat pizza dough over a bowl on a marble counter.

4: After 2 hours, put the lid on the box or cover the bowl with plastic wrap and place it in the fridge to rest overnight.

If there’s no gas production – if you don’t see the dough expanding or bubbles forming – after 2 hours, set the bowl aside at room temperature until the dough has increased in volume by at least 20% before transferring it back to the fridge. (There will be a little more gas development overnight.)

5: The next day, take the dough out of the fridge.

Using a digital scale and dough scraper for accuracy, divide the dough into approximately six 250 to 260-gram dough balls. Place the dough balls on a lightly floured baking tray (just be sure to cover the dough with a kitchen towel) or dough box and cover. Proof at room temperature for 2 to 4 hours or until the dough has doubled in size and is no longer cold to the touch. 

Tip: Once your dough has doubled in size, if you want to freeze any balls to have on hand for later, now is the time!

6: Before stretching and topping your dough, fire up your oven.

Aim for 340 to 370 °C on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

7: Place the first dough ball on a lightly floured surface.

Flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Give it a flip and press it out into a circle of about 12 inches (30 centimetres) in diameter. Gently stretch it further with the back of your hands if needed. 

 Dan Richer using his fingertips to press a whole wheat pizza dough ball into a flat disc on a lightly floured marble counter.

8: If making a Margherita pizza: Top the dough with a bit less than 80 grams of crushed tomatoes and 100 grams of freshly torn mozzarella.

Drizzle the pizza with extra-virgin olive oil and sprinkle with coarse salt, if desired. Transfer to a lightly floured pizza peel. 

 Cooked Whole Wheat Margherita

9: Launch the pizza into the oven and rotate every 15 to 20 seconds for an even bake.

The pizza should be ready in 3 to 4 minutes. 

10: Remove the pizza from the oven and place on a cooling rack.

Drizzle it with more extra-virgin olive oil if desired. Add about 6 to 8 torn pieces of fresh basil, slice, serve and enjoy! Repeat the steps with the second dough ball. 

Dan Richer

Ooni Brand Partner Dan Richer (@danricher) is the author of “The Joy of Pizza,” chef and owner of Razza Pizza Artigianale, and has spent his professional career learning the secrets of making delicious pies. Since 2011, his pizzas have caught the attention of the James Beard Foundation, and the offerings at Razza were deemed the “Best Pizza in North America.” Most recently, he was given the Ferrarelle Award by 50TopPizza — making him their Pizza Maker of the Year for 2023 and naming Razza the number two pizzeria in the country.

For the dough:

  • 700 grams tepid water (30 °C)
  • 750 grams plain flour, plus more for dusting (19 °C)
  • 250 grams whole wheat flour (19 °C)
  • 3 grams instant dried yeast, or 4 grams active dried yeast, or 10 grams fresh yeast 
  • 20 grams fine sea salt
  • Extra-virgin olive oil, for drizzling the dough box or bowl

For the toppings (makes enough for 2 Margherita pizzas): 

  • Flour, for dusting
  • 160 grams crushed tomatoes 
  • 200 grams fresh, low-moisture mozzarella, torn into pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt, to taste (optional)
  • 1 bunch fresh basil (about 6 to 8 leaves per pizza, plus more to taste) 

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