Why it works: Wheat and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,100 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Whole-wheat Pizza Dough
Ingredients
Directions
Mix the dough
Combine whole-wheat flour, yeast, salt and sugar in a food processor and mix.
Combine hot water and oil in a measuring cup.
With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball.
If the dough seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
Process until the dough forms a ball, then process for 1 minute to knead.
Rest the dough
Transfer the dough to a lightly floured surface.
Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.
Let the dough rest for 10 to 20 minutes before rolling.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Wheat + olivetop 6% of all pairsSmell alikestrongCooked together1,100 recipes
Shared aroma: 2-undecenal (sweet).
-
Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + olivetop 19% of all pairsSmell alikemoderateCooked together16,871 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Wheat + sugartop 27% of all pairsSmell alikelowCooked together2,071 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole-wheat flour
- Provides the structure of the dough and a nutty, hearty flavour.
- Quick-rising yeast
- Produces carbon dioxide gas, which makes the dough rise and become airy.
- Hot water
- Hydrates the flour and activates the gluten so the dough comes together.
- Olive oil
- Adds fat that tenderises the crumb and keeps the dough supple.
- Sugar
- Feeds the yeast, helping it become active and rise.
The step that matters
Adding the hot liquid gradually. Whole-wheat flour absorbs water differently from white flour, and pouring too fast can leave dry patches or a dough that is too wet. Adding liquid slowly lets you stop when the dough forms a sticky ball, so the texture is right before kneading.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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