Whole Wheat Pizza Dough


I’ve been wanting to work with yeast for a while now, but have been a little nervous that it wouldn’t turn out. But my fears have been relieved! I decided to start with something a little easier that didn’t have to rest as long and didn’t have too many ingredients. So I went with pizza dough. I used this recipe I found on Culinary in the Desert since it was whole wheat, allowing my pizza to be a bit healthier. The crust turned out great! Perfect combination of crispy bite and soft inside. I will definitely be using this recipe again and again. It was so easy and didn’t take that long (other than the hour resting for it to rise). So don’t be afraid to work with yeast, it’s so rewarding. I felt so accomplished knowing that I made the dough!

I normally don’t do this but thought for this particular recipe it would be helpful and fun, so here’s a step-by-step of photos.

This is the dough after it’s all mixed and before it rises.

After the dough has risen (it should double in size).

I tried to be all authentic and use my hands to help stretch the dough (I even quasi tossed it, but I got scared it would rip so it didn’t hardly get into the air! haha)

Spreading the dough onto the pan.

Whole Wheat Pizza Dough
Source: Culinary in the Desert, Adapted from Eating Well

Ingredients:
1 cup whole wheat flour*
1 cup all purpose flour*
2 1/4 teaspoons instant yeast (One packet)
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
*Can use 2 cups white wheat flour instead of 1 cup of AP flour & 1 cup whole wheat to get complete whole wheat nutrition without such a bold wheat taste, if desired.

Directions:
Combine flours, yeast, salt, and sugar in a stand mixer, using the dough hook attachment, mix on low speed.
Combine warm water and oil in a measuring cup.

With the motor running on low speed, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour.

Mix until the dough forms a ball, then increase the speed to medium and mix for 1 minute to knead.(*If you want to knead by hand feel free – knead for about 10 minutes).

Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size.

Punch down and let the dough rest for about 10 minutes before rolling.
As made, this recipe makes about 1 pound of dough.

To Bake:
Preheat oven to 400 degrees.

Sprinkle a little cornmeal on a clean surface and roll out the dough, use your hands to stretch it out. Place on sprayed pizza pan and spread out to desired thinness and size.

Pre-bake dough in oven for 3-4 minutes. Add desired toppings and bake until crust is golden brown and cheese is melted and bubbly, approximately 12 minutes or so.

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    Comments

    1. This looks great. I make a very similar recipe except I use honey. I love homemade pizza crust!!

    2. Lindsey@pickyeatings says:

      I used to be scared of working with yeast as well, but after making tons and tons of pizza, moving onto bread is so easy.

      I love homemade pizza, dough and all, and if you haven't already, invest in a pizza stone, it will literally change your life.

    3. Meredith and Ben says:

      just want to say I tried this last night and it was great! Thank you!

    4. Gretchen says:

      Thanks for the recipe. Just a note though, I think the term “whole wheat” is 100% whole wheat, there is nothing added, like white flour. Your recipe is more of a wheat pizza dough. But I am anxious to try it!

      • Gretchen, yes you are correct about the whole wheat. Maybe use all white wheat flour instead which is still 100 % wheat but milder in flavor. I bet it will produce the same results but actually be whole wheat. I’ll make a note of it in the directions. Thanks for pointing that out and hope you enjoy the pizza dough!:)

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