Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Raising the pH does indeed improve browning, and it also creates an environment that weakens the peptide bonds naturally present in proteins. In theory, this means the proteins can break down more easily into shorter pieces, creating a texture that is less leathery or papery and more crispy. Is it true in reality? Well, my teeth tell me “yes,” but my lack of an electron microscope tells me “maybe.”

One final advantage from the baking powder: During its overnight rest on the chicken, it soaks up some of the protein-laden chicken juices from within. As it heats, it forms carbon dioxide gas in the same way that it would in a cookie dough or cake batter, inflating these juices into bubbles, which are then naturally hardened by the heat of the oven. And, as we all know, extra bubbles mean extra surface area, which means extra crunch!
1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
1 teaspoon (5g) baking powder per pound of chicken wings
1 teaspoon (5g) kosher salt per pound of chicken wings
2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings
2 tablespoons (1 ounce; 30ml) Frank’s RedHot Sauce per pound of chicken wings
Blue cheese dressing, for serving
Celery sticks, for serving

I set three new batches of wings on a rack set in a baking sheet and placed them, uncovered, in the refrigerator overnight. One was tossed with baking soda (a smaller amount than what had previously given me a bitter aftertaste), one was tossed with baking powder, and one was plain.

The next day, I removed the desiccated wings and baked them in a 425°F (218°C) oven, on the same rack that I’d dried them on. The results were even better than I’d expected:
Check out the hole structure on that, baby!

Although the baking soda–laden wings still had an off flavor, both the baking powder– and baking soda-treated wings showed markedly more bubbling and blistering than their untreated counterpart—just as much as a regular fried wing, in fact!

Could such a dramatic difference be attributed merely to improved browning because of the Maillard reaction? That’s part of the answer, but some research revealed that, most likely, it’s a combination of factors.

While Alton’s methods are always interesting, and often spot-on, my guess is that none of the supporters of the steam-and-bake technique actually performed a side-by-side test. When push came to shove, the three batches were virtually indistinguishable from each other.

Give The Wings a Rest
It was time to call in the big guns. Sure, it’d be nice if I could pick up a package of wings on game day and have them ready for dipping in blue cheese a few hours later. But wishing it ain’t gonna make it happen. As I discovered yet again, good results require careful thought, a bit of work, and plenty of time.

I decided to use a method that works wonders on whole birds and red-meat roasts alike: air-drying. Hopefully allowing the wings to dry on a rack overnight would dehydrate them enough that rapid browning could happen in the oven.

Special equipment
Rimmed baking sheet, wire cooling rack

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working with one ball of dough at a time, stretch dough with floured hands or a rolling pin into an oblong or circle roughly 10 inches long and 6 inches wide. Once you have 2 or 3 pieces stretched, lay them out directly above the hot side of the grill. Cook without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or tongs and cook until other side is charred and browned. Remove bread from the grill, transfer to a large plate, and cover with a clean dish towel to keep warm while you cook the remaining bread.

Yogurt or milk ensures that the flatbread stays tender on the grill, while also giving it plenty of flavor and milk proteins for extra browning.
Cooking directly over a grill provides the high heat necessary to char the bread while allowing it to stay soft and moist inside.
You need more grilled bread in your life. Trust me on this one. This grilled flatbread with za’atar is a great place to start—the dough is an extremely versatile one, made with yogurt and ready to go from scratch to table all in one afternoon, but the real key here is not to skimp on the za’atar. This is not a light dusting or even a big pinch. This is bread pretty much caked in the stuff, and that’s how it should be.
For the Flatbread (see note):
10 ounces (about 2 cups) bread flour
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon instant or rapid-rise yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
6 1/2 ounces (about 3/4 cup plus 1 tablespoon) yogurt or whole milk
To Serve (see note if using store-bought za’atar):
1 1/2 tablespoons dried oregano
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh savory
1/4 cup toasted sesame seeds
1 1/2 tablespoons ground sumac (see note)
2 tablespoons Diamond Crystal kosher salt
Extra-virgin olive oil, for brushing and drizzling
3/4 cup labne (see note)

For the Flatbread: Combine flour, salt, yeast, and sugar in the bowl of a stand mixer and whisk until combined. Add olive oil and the yogurt or milk and knead with dough hook at low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Alternatively, form dough in a food processor by adding all ingredients and processing until the dough rides around the blade. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Turn dough out onto floured work surface. Using a bench scraper or a knife, cut the dough into 6 equal pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Alternatively, place each ball of dough in an individual covered pint-size deli container. Allow dough to rise at room temperature until doubled in volume, about 2 hours.

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

A dough cutter and bowl scraper set to help you effortlessly divide dough and scoop it from one surface to another.
Promising review: “I’m new to baking, but I’m a long-time experienced cook. My little daughter told me a scraper was a must-have, and I totally agree. The bowl scraper is a thermoplastic so it is flexible enough to lift dough out of a bowl. The metal bench scrape is wonderful, too. The two slide into each other for ease of storage. I do love it. I would definitely buy it again and recommend it.”
The Great British Baking Show: Love to Bake — With recipes by renowned bakers Paul Hollywood, Prue Leith and even former contestants, this cookbook will help you on your journey towards becoming star baker. Try your hand at an ombre cake, chai crackle cookies, or rainbow bagels!
A set of two stainless-steel, rimmed baking sheets because you’re better than those one-use aluminum trays you’ve been getting from the pharmacy. Commit to some durable baking sheets for the new year.

Let rise in a warm spot, until doubled (about 30 minutes) or in the refrigerator (up to 8 hours). Arrange the racks in your oven: one in the upper third and one in the lower third. Preheat to 500°F.
Tips for the best soft pretzels
use a mixer or knead by hand, it’s up to you
mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
Add about 3 inches of hot tap water to a large pan or pot, then place over high heat to just below a boil. Add the baking soda and stir until dissolved, being careful not to splash it on yourself. Soak each pretzel one at a time into the baking soda water for 20 seconds, using a spoon to carefully spoon the water over the top.
Once each pretzel has been dipped, brush with an egg wash, top with coarse sea salt, and immediately bake until the pretzels are deep mahogany, 8-12 minutes, rotating the pans half way through, front to back, top to bottom. Cool slightly and enjoy!

One of the awesome things about awesome things about Tokyo are the lunch specials. Lunch is always cheaper, a little more casual, and just as delicious. Tenshige, in Akasaka, is scrunch-your-fists-up delicious. They offer two bowls at lunch: tendon and kakiage. As with so many other choices on menus in Japan, it seems like the difference is imperceptible. But there’s actually is a difference: tendon is separate tempura pieces on rice and kakiage a mix of prawns and shellfish in a tempura cake. Both are dipped into a vat of secret recipe tempura sauce making for an addictive bowl of piping hot texture contrasts. The crispy-crunchy batter holds up to the sauce in some spots, and soaks straight to the tender seafood in others. They pop on a tiny touch of yuzu peel for a bite of brightness and the pickles that come with are a welcome foil. It’s a warm, tiny room run by three women chefs (hopefully you get a seat at the counter) who are efficient and super friendly. They don’t speak English, but seeing as there are only two options, you can pretty much get by. Don’t say no to the miso soup when they ask – it’s delicious. Oh, and as with anything good in Tokyo, expect a bit of a line up!

Momose is one of those hard-to-find gems that often has a line up – even at lunch (I know, I know, everywhere in Tokyo sounds like this!). The line is definitely warranted though. Momose serves up some of the best tempura that I’ve ever eaten. Like everywhere else we go to with a purported line, I made Mike go early. We arrived early, found the tiny shop down a stairwell and when there was no line, Mike insisted that we visit the nearby shrine. I couldn’t really enjoy it though, I felt antsy about missing out on the first seating. When we went back, the signboard was out but there was still no sign of anyone so we went through the door and luckily, there were two seats for us at the bar. I absolutely love sitting at the bar in tempura joints. It’s where all the action is and you really see the care and preparation that goes into each and every item. Mike and I both had anago baraage-don, tempura salt water eel. It was crispy and delicious, especially with the giant pile of shredded shiso. Lots of people were ordering the tempura set as well as kakiage and tendon. You basically can’t go wrong, especially at lunch, when the cost is a fraction of what it is at dinner.

How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.

Can I grill this dough? Yes! See recipe notes.

Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.

INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.

Eggs: Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt: Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract: You know, for some luscious vanilla flavor.

Orange zest: All you need is the zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries: One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter.

Turbinado (raw) sugar: This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!

Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

how to make pizza dough

I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.

First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.

I also tried Cook’s Country’s skillet dough, which turns out to be fried flatbread. No thanks.

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.

Whole Wheat Pizza
491 CommentsJUMP TO RECIPE
whole wheat pizza dough recipe
How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

Honey Mustard Dressing Recipe
×
proofing yeast for pizza dough
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

Eggs: Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt: Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract: You know, for some luscious vanilla flavor.

Orange zest: All you need is the zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries: One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter.

Turbinado (raw) sugar: This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

Momose is one of those hard-to-find gems that often has a line up – even at lunch (I know, I know, everywhere in Tokyo sounds like this!). The line is definitely warranted though. Momose serves up some of the best tempura that I’ve ever eaten. Like everywhere else we go to with a purported line, I made Mike go early. We arrived early, found the tiny shop down a stairwell and when there was no line, Mike insisted that we visit the nearby shrine. I couldn’t really enjoy it though, I felt antsy about missing out on the first seating. When we went back, the signboard was out but there was still no sign of anyone so we went through the door and luckily, there were two seats for us at the bar. I absolutely love sitting at the bar in tempura joints. It’s where all the action is and you really see the care and preparation that goes into each and every item. Mike and I both had anago baraage-don, tempura salt water eel. It was crispy and delicious, especially with the giant pile of shredded shiso. Lots of people were ordering the tempura set as well as kakiage and tendon. You basically can’t go wrong, especially at lunch, when the cost is a fraction of what it is at dinner.

One of the awesome things about awesome things about Tokyo are the lunch specials. Lunch is always cheaper, a little more casual, and just as delicious. Tenshige, in Akasaka, is scrunch-your-fists-up delicious. They offer two bowls at lunch: tendon and kakiage. As with so many other choices on menus in Japan, it seems like the difference is imperceptible. But there’s actually is a difference: tendon is separate tempura pieces on rice and kakiage a mix of prawns and shellfish in a tempura cake. Both are dipped into a vat of secret recipe tempura sauce making for an addictive bowl of piping hot texture contrasts. The crispy-crunchy batter holds up to the sauce in some spots, and soaks straight to the tender seafood in others. They pop on a tiny touch of yuzu peel for a bite of brightness and the pickles that come with are a welcome foil. It’s a warm, tiny room run by three women chefs (hopefully you get a seat at the counter) who are efficient and super friendly. They don’t speak English, but seeing as there are only two options, you can pretty much get by. Don’t say no to the miso soup when they ask – it’s delicious. Oh, and as with anything good in Tokyo, expect a bit of a line up!