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Whole Wheat Pizza Dough

This recipe uses half wheat and half white flours, so it has some added nutrition while also staying light and airy.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 4 8 inch disks
Calories: 480 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 package dry yeast
  • 1 1/3 cups lukewarm water
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 tablespoon olive oil, plus extra for greasing bowl and brushing on pizza crusts
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt

Instructions

    Cup of Yum
  1. Combine yeast and water in a bowl and allow to stand until foamy, about 5 minutes (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast).
  2. Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
  3. Add the olive oil and honey to the yeast mixture and stir to combine.
  4. Add the liquid mixture to the dry ingredients mix on low for 3 minutes or until smooth and elastic (you could also combine the liquid with the flours in a bowl and knead the dough on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it.
  5. Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.
  6. Preheat oven to 400 degrees.
  7. Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls and form each into rounds and flatten with your hands into a disk. Let the 4 disks rest for 5 minutes.
  8. Take a disk and pull and stretch the dough until it is approximately 9 inches across. You want the dough to be thin so it will get really crispy.
  9. Bake the pizza dough for 5 minutes, remove and top with sauce, cheese and veggies and return to the oven for an additional 10 minutes.
  10. Serve.

Notes

  • *Freezing: Place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top with parchment in between. Freeze for one hour and then transfer the stack of chilled pizza disks to a freezer bag. They can be stored in the freezer for up to 3 months.
  • *When ready: remove the disks from the freezer and let them defrost in the fridge for 24 hours. Then, let them come to room temperature and continue to follow steps 8-10.
  • *Freezing: Place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top with parchment in between. Freeze for one hour and then transfer the stack of chilled pizza disks to a freezer bag. They can be stored in the freezer for up to 3 months.
  • *When ready: remove the disks from the freezer and let them defrost in the fridge for 24 hours. Then, let them come to room temperature and continue to follow steps 8-10.

Nutrition Information

Calories 480kcal (24%) Carbohydrates 96g (32%) Protein 15g (30%) Fat 6g (9%) Sodium 890mg (37%) Fiber 9g (36%) Sugar 5g (10%)

Nutrition Facts

Serving: 48 inch disks

Amount Per Serving

Calories 480

% Daily Value*

Calories 480kcal 24%
Carbohydrates 96g 32%
Protein 15g 30%
Fat 6g 9%
Sodium 890mg 37%
Fiber 9g 36%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.