Introducing the perfect recipe for Whole Wheat Pizza Dough! Are you looking to make your pizza crust at home that's easy, inexpensive, and healthier? Look no further! This recipe is made with 100% whole wheat flour and can be whipped up in less than 30 minutes. Say goodbye to takeout and hello to a quick, healthy, and delicious alternative for your next family pizza night. Whether you prefer thick or thin crusts, deep-dish or Chicago-style pizzas, this versatile dough has covered you.
Prepare to impress your loved ones with the best homemade pizza dough they've ever tasted. Let's dive in and discover why we love this Whole Wheat Pizza Dough recipe! 🍕
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Why We Love This Whole Wheat Pizza Dough Recipe
We love this whole wheat pizza dough because it is the best. We love that it is versatile enough to make thick or thin crusts, deep dishes, or Chicago-style pizzas. The kids love that they can participate in making their pizza dough. Whole wheat pizza dough freezes well, so you can always have delicious, fresh pizza at home without the hassle of making it from scratch every time.
What is Whole Wheat Pizza Dough?
Whole wheat pizza dough is a type of pizza dough made primarily with whole wheat flour instead of traditional all-purpose flour. It offers a healthier alternative to regular pizza dough by incorporating the nutritional benefits of whole grains. Whole wheat flour contains the grain's bran, germ, and endosperm, providing higher fiber content, more vitamins and minerals, and a nuttier flavor.
This dough can be used to make various styles of pizza, including thin crusts, thick crusts, deep-dish, or even Chicago-style pizzas, offering a versatile and nutritious option for pizza lovers who want to enjoy a homemade, wholesome pizza experience.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Wheat Flour: This recipe works on 100% Whole Wheat Flour and white whole wheat. Here's my regular pizza crust recipe if you prefer to make it with all-purpose flour.
- Olive oil: It enhances the baked crust's flavor and color.
- Warm water: To help with fermentation and hydration.
- Instant dry yeast: Proofing is unnecessary, and the rise time is shorter.
- Sugar: It adds a slight sweetness to the Whole wheat pizza dough.
- Kosher salt: It enhances the flavor.
Tools you'll need
How to Make Whole Wheat Pizza Dough
Note: The full instructions are provided in the recipe card below.
Combine the whole wheat flour, sugar, yeast, and kosher salt in the bowl of a stand mixer with the dough hook attachment. While the mixer is running, add the warm water and 2 tablespoons of olive oil and knead until the Whole wheat pizza dough forms into a ball. If the dough is sticky, add flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes. Turn the whole wheat pizza dough onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
Substitutions
- Whole Wheat Flour: You can substitute whole wheat flour with all-purpose flour, bread flour, or a combination of both.
- Olive Oil: You can use any neutral oil, such as vegetable or canola, instead of olive oil.
- Instant Dry Yeast: You can use active dry yeast instead of instant dry yeast. However, you must activate the yeast in warm water before adding it to the flour mixture. Also, the rising time may take longer.
- Granulated Sugar or Honey: You can use brown sugar, maple syrup, or agave nectar instead of granulated sugar or honey.
Variations
- Herb-infused Dough: Add chopped fresh herbs such as rosemary, thyme, or basil to the dough before kneading to give it a fragrant and savory flavor.
- Garlic Parmesan Dough: Incorporate minced garlic and grated Parmesan cheese into the dough for a savory twist.
- Spicy Dough: Mix red pepper flakes or cayenne pepper in your crust for a bit of heat.
- Gluten-Free Whole Wheat Dough: If you need a gluten-free option, substitute whole wheat flour with a gluten-free blend.
- Cheese-Stuffed Crust: For a cheesy twist, roll some mozzarella or your favorite cheese into the edge of the dough before baking.
How to Serve
Once your whole wheat pizza is ready, you can serve it hot and fresh out of the oven. You can slice it into wedges and serve it as a main dish or cut it into smaller pieces and serve it as an appetizer or snack. You can also pair it with a fresh salad or garlic bread to make it a complete meal. To store any leftovers, wrap the pizza slices tightly in plastic wrap or aluminum foil and refrigerate for up to three days.
Then, you can reheat the pizza slices in the oven at 350F for 5-7 minutes or until heated. Whole wheat pizza is a delicious and healthy option that can be customized to suit your tastes and preferences.
How to Store & Re-Heat
To store: Begin by shaping it into a ball and lightly coating it with olive oil to prevent it from drying. Next, place the dough in an airtight container or wrap it tightly with plastic wrap to maintain its freshness. Store the dough in the refrigerator for up to three days.
To reheat: When reheating whole wheat pizza, it's best to start with thawed dough if you freeze it. Allow the dough to come to room temperature by taking it out of the refrigerator and letting it sit for about 30 minutes. Preheat your oven to the desired temperature for baking the pizza. Roll out the dough to your desired thickness and shape on a lightly floured surface. Transfer the rolled-out dough onto a baking sheet or pizza stone.
Add your favorite toppings and bake in the oven until the crust is golden brown and the toppings are cooked. The reheating time will depend on the thickness and size of your pizza, so keep an eye on it to ensure it is heated to perfection. Once done, take it out of the oven, slice it, and enjoy your delicious reheated whole-wheat pizza.
Make-Ahead
To make the whole wheat pizza dough ahead of time, let it rise until doubled in size, shape it into a ball, coat it with olive oil, and store it in an airtight container in the refrigerator for up to 24 hours. When ready to use, allow the dough to come to room temperature, roll it out, add toppings, and bake as directed. This make-ahead method allows you to prep the dough in advance, saving time on the baking day while achieving a flavorful and delicious whole-wheat pizza crust.
How to Freeze
After the pizza dough has risen and you've divided it, you can freeze the dough balls separately. Lightly spray or lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Seal the dough ball(s) tightly in an individual zipped-top bag(s), squeezing out all the air. Freeze for up to three months in advance.
Tips for Making The Best Whole Wheat Pizza Dough
- Use warm water: Ensure the water you mix with the yeast is warm, between 120F-130F. This helps to activate the yeast and ensures a better rise.
- Add yeast and sugar separately: Add the yeast and sugar individually and let them dissolve in warm water before adding the flour. This helps to activate the yeast and ensure a better rise.
- Knead well: Knead the dough well for about 10 minutes to develop the gluten, giving the crust its elasticity and chewiness.
- Let it rise: After kneading, let the dough rise in a warm place until it doubles in size. This can take anywhere from 1-2 hours, depending on the temperature and humidity in your kitchen.
- Use a pizza stone: A pizza stone can help to distribute heat evenly and create a crispy crust. Preheat the pizza stone in the oven for at least 30 minutes before baking the pizza.
- Don't overload the toppings: Be careful to overload the pizza with only a few toppings, as this can weigh down the crust and make it soggy. Stick to 2-3 toppings at most.
- Brush the crust with oil: Brush the outer edge with olive oil before baking. This will help to give the crust a golden brown color and a crispy texture.
FAQ
Can I use honey instead of sugar in the recipe?
You can use honey instead of sugar in the recipe. Honey can give the dough a slightly sweeter flavor and a darker color.
Can I use active dry yeast instead of instant yeast?
You can use active dry yeast instead of instant yeast. However, you must activate the yeast in warm water before adding it to the flour mixture.
How long should I knead the dough?
You should knead the dough for about 10-12 minutes until it becomes smooth and elastic. This will help to develop the gluten and give the crust its chewy texture.
How can I make the dough rise faster?
To make the dough rise faster, place it in a warm place or near a heat source, such as a preheated oven or stovetop.
Can I make the dough without a stand mixer?
You can make the dough without a stand mixer by mixing the ingredients in a large mixing bowl and kneading the dough by hand on a floured surface.
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Recipe
Easy Whole Wheat Pizza Dough
Ingredients
- 1 kg whole wheat flour
- 2 tablespoons olive oil , plus 2 teaspoons
- 750 ml warm water (120F-130F)
- 17 g instant dry yeast
- 2 tablespoons granulated sugar or honey
- 3 teaspoons kosher
Instructions
- In the bowl of a stand mixer with the dough hook attachment, combine the whole wheat flour, sugar, yeast, and kosher salt. While the mixer is running, add the warm water and 2 tablespoons of olive oil and knead until the dough forms into a ball.
- If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes.
- Turn the whole wheat pizza dough out onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
Notes
- To store: Whole wheat pizza dough, begin by shaping it into a ball and lightly coating it with olive oil to prevent it from drying. Next, place the dough in an airtight container or wrap it tightly with plastic wrap to maintain its freshness. Store the dough in the refrigerator for up to three days.
- To reheat: When reheating whole wheat pizza, it's best to start with thawed dough if you freeze it. Allow the dough to come to room temperature by taking it out of the refrigerator and letting it sit for about 30 minutes. Preheat your oven to the desired temperature for baking the pizza. Roll out the dough to your desired thickness and shape on a lightly floured surface. Transfer the rolled-out dough onto a baking sheet or pizza stone.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.