6-Ingredient Whole Wheat Pizza Dough

Name: 6-Ingredient Whole Wheat Pizza Dough
Prep time: 1 h
Total time: 1 h
Yield: 7 thin crust pizzas
Ingredients: 3 cups whole wheat flour; 1 teaspoon instant yeast; ½ teaspoon sugar; 1 teaspoon salt; 1 tablespoon lemon juice; 3 tablespoons olive oil; 1 cup water

User Reviews

5.0

63 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
7 thin crust pizzas
Calories
235 kcal
Course
Main Course
Cuisine
Italian, International

6-Ingredient Whole Wheat Pizza Dough

Chad Simpson

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This whole wheat pizza dough recipe is made from 100% whole wheat flour or wholemeal flour which gives a soft textured pizza base with a lovely crust. Easy foolproof Whole Wheat Pizza Crust recipe that works every time.

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Ingredients

Servings

3 cups whole wheat flour or 360 grams whole wheat flour
1 teaspoon instant yeast or 3 grams of instant yeast
½ teaspoon sugar
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons olive oil
1 cup water - you can also add 1.25 cups water or add as required depending upon the quality of wheat flour

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Instructions

Take instant yeast in a mixing bowl or in the stand mixer bowl.
Add sugar and 1 cup water. Mix to dissolve the sugar.
Next add whole wheat flour, salt, olive oil and lemon juice..
If you do not have olive oil, use any neutral flavoured oil.
Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix all the ingredients first and knead for about 8 to 10 minutes.
The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can add some flour and knead again.
Spread some water all over the dough.
Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. If using dry active yeast, then keep for 2 hours to 3 hours or more. Timing varies with the temperature conditions in your city.
The pizza dough will nicely increase in volume and double up.
Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough.
In the refrigerator this whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.

Notes

that the approximate nutrition info is for 1 thin crust pizza dough made from this recipe and without any toppings or pizza sauce.
Dissolve 1.5 teaspoons active dry yeast or 3 teaspoons fresh yeast in 1 cup warm water + ½ teaspoon sugar solution. Cover the bowl and let the yeast proof for 10 to 15 minutes.
The water should be warm and not on the cooler side or hot. Or else the yeast solution will not get proofed or activated.
When the yeast solution has become bubbly and frothy, then mix it with the whole wheat flour, olive oil, salt and lemon juice. Knead to a smooth dough.
Spread some water or olive oil all over the dough. Cover the bowl and allow the dough to leaven for 2 to 3 hours or more (depends on the temperature conditions in your city).
In place of whole wheat flour, you could use all-purpose flour and also whole wheat pastry flour or even bread flour. Do keep in mind that the amount of water will vary with the kind of flour you use.
Knead the dough until soft and supple when kneading with hands.
The leavening time of the dough will depend on the temperature in your city. In a cooler or cold climate the dough will take more time to leaven.
Though I have used olive oil, you can sub it with sunflower oil or even avocado oil or any neutral flavored oil.
Note that the approximate nutrition info is for 1 thin crust pizza dough made from this recipe and without any toppings or pizza sauce.

Nutrition Information

Show Details

Calories 235kcal (12%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 336mg (14%) Potassium 205mg (6%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 5IU (0%) Vitamin B1 (Thiamine) 0.4mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 3mg Vitamin B6 0.2mg Vitamin B12 0.001µg Vitamin C 1mg (1%) Vitamin E 1mg Vitamin K 5µg Calcium 19mg (2%) Vitamin B9 (Folate) 63µg Iron 2mg (11%) Magnesium 72mg Phosphorus 195mg Zinc 1mg

Nutrition Facts

Serving: 7thin crust pizzas

Amount Per Serving

Calories 235 kcal

% Daily Value*

Calories	235kcal	12%
Carbohydrates	38g	13%
Protein	7g	14%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	336mg	14%
Potassium	205mg	4%
Fiber	6g	24%
Sugar	1g	2%
Vitamin A	5IU	0%
Vitamin B1 (Thiamine)	0.4mg
Vitamin B2 (Riboflavin)	0.2mg
Vitamin B3 (Niacin)	3mg
Vitamin B6	0.2mg
Vitamin B12	0.001µg	0%
Vitamin C	1mg	1%
Vitamin E	1mg
Vitamin K	5µg
Calcium	19mg	2%
Vitamin B9 (Folate)	63µg
Iron	2mg	11%
Magnesium	72mg	18%
Phosphorus	195mg
Zinc	1mg