WHOLE WHEAT PIZZA DOUGH
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Change up pizza night with Whole Wheat Pizza Dough. Use this dough for thick or thin-crust pizza, calzones, and bread or cheese sticks.
You can even make it ahead and refrigerate or freeze the dough.
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Whole Wheat Pizza Dough
Pizza, more specifically pizza dough and any bread with yeast, is a food that a lot of people are scared to make. Rightly so, yeast can be tricky to cook with. Don’t be intimidated. This is a very easy dough to make and I give you step-by-step instructions.
The one main tip to know is to accurately measure your water before adding the yeast. The second tip is to have patience and allow the yeast to work!
You may also like these pizza recipes. I highly recommend this pizza sauce from fresh tomatoes.
Whole Wheat Pizza Dough
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Save To Your Recipe BoxIngredients
- 1 teaspoon Active dry yeast
- 1 and ½ cup warm water 120 - 130 degrees
- 3 and ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- 3 Tablespoon canola oil
- 1 Tablespoon sugar
For pizza pictured here I used the following toppings
- ¼ cup pizza sauce
- 2 cups mozzarella shredded
- pepperoni as much or little as you want
Instructions
- Sprinkle yeast over warm, (this is key. I always, always test with a thermometer) stir to combine and set aside 10 minutes.
- In a mixer with the dough hook attached, add flour, salt, and oil. Stir to combine. Drizzle in yeast water and mix until smooth. Add 1 to 2 T more flour if dough is too sticky. Coat the inside of another bowl with oil and add dough. Cover tightly and set in a warm, draft-free place like the oven or microwave. It will double in size. If you plan to use it later, refrigerate for up to 3 days. If refrigerated, I like to take it out of the refrigerator and allow it to come to room temp before using it.
- Allow it to proof until it doubles in size. After it has doubled you can use it or refrigerate it. It will last in the fridge for 3 days. To use it after refrigerated, take it out and allow it to come to room temperature then used it however you want.
- To make pizza. Preheat oven to 450 degrees. Oil your pan. Knead it for 3 to 4 minutes then spread ¼ of the dough on a 12-inch pizza pan. The dough will be thin. (You can use ½ of the dough for a thick crust.) Top with desired toppings.
- Bake at 450°F for 12 to 15 minutes depending of the size and thickness. Remove to wire rack. Serve hot.
Nutrition
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How does this dough hold up if frozen? I love making big batches and having it on hand but have not found a great wheat recipe that freezes well. Thanks!
I actually had never frozen it before until a couple of weeks ago. I still have the ball of dough in there. I’ll thaw it this weekend and let you know.
It looks so yummy!
I don't plan my meals every week but I really should. I have a rough idea of what I'm going to fix but no real plan. I'll have to give your pizza dough a try. Thanks for linking up at Transformed Tuesday.
Hugs,
Peggy
I plan weekly menus mostly because we have a large CSA delivery each Tuesday, and without a menu plan I won't use the contents responsibly. I'd been looking for a good whole wheat pizza dough recipe and am definitely planning to try yours this week. Thank you for sharing!
I'd love if you'd come join my How To Tuesday link party, too.
Oh I have been trying to find a good Whole Wheat Pizza Dough recipe, I am going to make this next week! Thanks for sharing with We Made That!
Whole wheat pizza dough is delicious! I like replacing the sugar with honey – so yummy! I'd be thrilled if you'd link up at this week's Off the Hook!
Love the whole wheat pizza dough!
I try to plan menus, but my family wants the same stuff over and over again. Of course, maybe I shouldn't try to introduce so many new things in one week!
I hope it works for you. I was the same way until I developed this my Easy Pizza Crust, that link is in this post too. Just make sure to get the water between 120 and 130, I have found this is the main thing for the yeast. Good luck!
I am going to give your pizza crust recipe a try. My son and I plan our menus each week and pizza is our fave but we have not had a successful home made crust yet. Maybe this is it!