Overnight Whole Wheat Pizza Dough
User Reviews
4.7
Overnight Whole Wheat Pizza Dough
Description
Overnight Whole Wheat Pizza Dough blends whole wheat flour with honey, instant yeast, and oil, resulting in a dough that ferments slowly in the refrigerator to enhance flavor and texture. After kneading for several minutes until smooth and elastic, the dough rests covered at room temperature to allow rising.
The dough’s hydration and flour amount can vary depending on factors like humidity, so adjustments are necessary to achieve a slightly sticky, stretchy consistency. Prior to baking, the dough is shaped, topped, and baked at high heat on a preheated stone or sheet to produce a crust with a tender crumb.
This dough works well for whole wheat pizzas, offering a wholesome base with a mild nutty flavor. Allowing it to warm before shaping improves stretch and handling, vital for thin or thick crust preferences.
The recipe is adaptable to partial white flour substitutions if desired for lighter texture. Careful attention is needed to avoid over-flouring which could stiffen the dough.
Ingredients
- 2 ½ cups water warm
- 1 tablespoon instant yeast
- ¼ cup honey
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon salt
- 5 or more cups whole wheat flour see note - you may need to use upwards of 6 or so, depending on how sticky the dough is
Instructions
- In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand).
- Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (or a lid, if the bowl has one) and refrigerate for 8-24 hours.
- Remove the bowl 2-3 hours before making pizza. The dough should be at room temperature (it is really hard to roll it out if it is still chilled).
- Lightly punch down the dough and shape it into pizzas, top with sauce and toppings and bake in a 475 or 500 degree oven on a preheated pizza stone or on a baking sheet (for an in-depth look at baking methods, here is a great tutorial).
Notes
- Use white whole wheat flour for a lighter crust, or substitute with red whole wheat or a mix of white and wheat flour.
- Adjust flour amounts as needed to achieve a soft, smooth dough that is slightly sticky but manageable.
- Allow dough to warm to room temperature before shaping to ease stretching and rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large pizzas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Large Pizza Crust | |
| Calories | 1217kcal | 61% |
| Carbohydrates | 252g | 84% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 3512mg | 146% |
| Fiber | 33g | 132% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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