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.
Whole Wheat Pizza Dough
This whole wheat pizza dough recipe makes a medium-thickness crust. The bottom turns out crisp, while the center stays slightly chewy. It has a wholesome, hearty flavor. It’s made from simple, basic ingredients but the flavor is anything but basic!
These are fun pizza-inspired recipes too
How to measure flour
If you’re in the U.S., you may or may not have a kitchen scale. If you don’t have one and want to make fresh baguettes for dinner tonight (or breakfast in the morning!) I’ve converted the ingredient amounts above for you. But the key is knowing how to measure the flour.
Do not scoop flour. Reaching into a bag or bin of flour and scooping with a cup measurement will create an inaccurate cup as it compresses the flour within the cup. You’ll end up with much more in your cup than what is required weight-wise, resulting in tough and dry bread.
The best way to measure using cups is to take a spoonful of flour from the bag at a time and gently shake it into your cup measurement. This will lift and aerate your flour as you measure, preventing it from compacting. Use the flat side of a
Whole Wheat Pizza Dough
Pizza, more specifically pizza dough and any bread with yeast, is a food that many 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 is to accurately measure your water before adding the yeast. The second tip is to have patience and allow the yeast to work!
Homemade pizza is worth gathering the ingredients and waiting for the crust to rise. Once you master this crust, you can make a variety of pizzas, calzones, and cheesy bread!
You may also like these pizza recipes. I highly recommend this pizza sauce from fresh tomatoes.
Whole Wheat Pizza Dough
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Ingredients
- 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 granulated 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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