Wheat Pizza Dough
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
2
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Calories
889 kcal
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Course
Main Course
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Cuisine
American
Wheat Pizza Dough
Description
Wheat Pizza Dough blends warm water, honey, and yeast to activate fermentation, with olive oil, salt, garlic, oregano, and Italian seasoning added to enhance flavor. Whole wheat and all-purpose flours provide a robust texture and nutty taste, while the kneading process develops gluten, resulting in a smooth, elastic dough that remains slightly sticky, indicating proper hydration.
After kneading, the dough is placed in an oiled bowl and covered to rise until doubled, which can take about an hour or may extend if refrigerated overnight. This flexible resting period suits various scheduling needs. The dough yield corresponds to either two large 14-inch pizzas or three 8-inch pizzas, offering versatility in portioning.
Once risen, this dough serves as a base for diverse pizza recipes, including classic pepperoni, calzones, and stromboli. The combination of whole wheat and white flours balances nutrition and texture, while the spinach and herb additions subtly infuse the crust with aromatic notes.
The recipe allows for make-ahead preparation with rising in the refrigerator and freezing for up to three months, with recommended thawing overnight in the refrigerator for best results.
Ingredients
- 2 Tablespoons honey
- 1 1/2 cups water warm
- 1 Tablespoon active dry yeast
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic
- 1 teaspoon oregano dried
- 1 teaspoon Italian seasoning
Instructions
- Make Dough: Add warm water and honey to the bowl of a stand mixer and stir. Rest for 5 minutes until the yeast is foamy. Add olive oil, salt and spices and stir to combine. Add the whole wheat flour and 1 cup of the all-purpose flour. Mix until the dough starts to come together, adding more flour if needed until the dough begins to pul away from the bottom and sides of the bowl.
- Knead Dough: Knead with your stand mixer for 5-7 minutes or until the dough is smooth and elastic. The dough should be slightly sticky to the touch, but not so sticky that it sticks to your finger.
- Rise: Place dough in an oiled bowl, and turn to coat the surface. Cover and allow to rise until doubled in size, about 1 hour at room temperature, or up to overnight stored in the fridge
- Use to make one of our pizza recipes, including pepperoni pizza, calzones and stromboli.
Notes
- This dough makes two large 14-inch or three small 8-inch pizzas.
- You can let the dough rise in the refrigerator for a few hours or overnight for convenience.
- Freeze the dough in a freezer-safe bag for up to three months and thaw in the refrigerator overnight before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 178g | 59% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1179mg | 49% |
| Potassium | 597mg | 13% |
| Fiber | 17g | 68% |
| Sugar | 18g | 36% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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