6-Ingredient Whole Wheat Pizza Dough
User Reviews
5
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Prep Time
1 hr
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Total Time
1 hr
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Servings
7 thin crust pizzas
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Calories
235 kcal
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Course
Main Course
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Cuisine
Italian, International
6-Ingredient Whole Wheat Pizza Dough
Description
The Whole Wheat Pizza Dough uses whole wheat flour, instant yeast, sugar, salt, lemon juice, olive oil, and water to produce a flexible dough. Kneading ensures the mixture becomes smooth and soft, while hydration can be adjusted depending on the flour quality to achieve the right consistency. After spreading water on the dough’s surface and covering it, the dough is left to rise for 45 minutes to several hours until doubled, depending on temperature.
This dough supports thin-crust pizza styles and can be adapted with all-purpose or bread flours, with water amounts adjusted accordingly. The inclusion of lemon juice adds subtle acidity to complement the yeast’s fermentation. Olive oil or a neutral oil variation provides tenderness and helps manage the crumb texture.
For best performance, proof the yeast in warm water with sugar beforehand, and note that wetter doughs require careful handling. The dough’s rise time varies by climate, with cooler environments needing longer fermentation. Once risen, it can be shaped and baked with your choice of toppings.
Ingredients
- 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
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
- Proof yeast in warm water with sugar until frothy before mixing with flour for better rise.
- Adjust water or flour quantities to reach a smooth, pliable, and non-sticky dough depending on flour type.
- Use lemon juice to add mild acidity that enhances the dough’s flavor and yeast activity.
- Allow the dough to leaven adequately, which may take 45 minutes to 3 hours depending on ambient temperature.
- Olive oil can be substituted with other neutral-flavored oils like sunflower or avocado oil.
Nutrition Information
Show DetailsNutrition 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 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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