100% Whole Wheat Pizza Dough
A delicious, truly whole wheat pizza dough full of fiber and whole grains and soft, chewy texture. Especially great for those who are following a heart-healthy diet or trying to avoid refined (white) flour.
Makes: 2 balls (to make two 12- to 14-inch pizzas)
Cost: $6
Equipment
- Measuring cups and spoons
- Large mixing bowl
- Wooden spoon or dough whisk
- Large bowl with lid
Ingredients
- 1½ cups warm water
- 1 packet (2¼ teaspoons) instant dried yeast (a.k.a. quick-rise yeast)
- 2 tablespoons honey
- 3.5 cups whole wheat flour (white whole wheat or regular whole wheat), plus more for kneading the dough
- 2 teaspoons fine sea salt
- 1 tablespoon extra-virgin olive oil
- Nonstick cooking spray or olive oil for greasing the bowl
Instructions
To make the pizza dough
- In a large mixing bowl, whisk together the warm water, yeast, and honey until the yeast is fully dissolved. Add the flour, salt, and olive oil and mix with a wooden spoon or dough whisk until the dough comes together.
- Sprinkle some whole wheat flour on a clean counter or large cutting board. Scrape the dough onto the floured surface and knead it for about 5 minutes, until the dough ball is smooth and slowly bounces back when you poke it with your finger.
- Coat the inside of a large lidded bowl with cooking spray, or drizzle it with olive oil. Place the dough in the bowl and turn to coat it in the oil. Cover the bowl with the lid (or plastic wrap, if you don't have a bowl with a lid) and let the dough rise in a warm place for 1 hour or until it has doubled in volume and you can see little bubbles on the top.
- Dust your work space with whole wheat flour. Take the dough out of the bowl, divide it into 2 equal-size balls, and place them on a lightly floured counter or large cutting board. (Or, you can place each ball in its own freezer-safe zip-top bag and freeze it for up to 3 months.) Cover the dough with an upside-down bowl (I use the same one the dough rose in). Let the dough balls rest until they puff up a bit, 20 to 30 minutes.
To bake the pizza
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes.
- Sprinkle a clean counter or large cutting board with whole wheat flour and put a dough ball on top. Use your fingertips to press out the dough ball to a roughly 6-inch round. Then, pick it up and stretch it gently and evenly, rotating it as you go, until it reaches your desired size. (Or, just roll it out to your desired size. If you roll it out, the crust will be more dense, less fluffy, but still delicious.)
- If you're baking the pizza on a stone or steel plate, transfer the dough to a lightly floured pizza peel or upside-down baking sheet. Otherwise, transfer the dough to a large rimmed baking sheet or pizza pan.
- Top the whole wheat pizza dough with any combination of sauce, cheese, thinly sliced veggies, and/or meat you like. Brush the naked dough edges with a little olive oil (optional).
- Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—10 to 12 minutes on the baking sheet, about 8 minutes on the baking stone/steel.
- Take the pizza out of the oven and slide it onto a large wooden cutting board. Let it rest for a few minutes, then slice and serve!