Whole Wheat Pizza Dough
User Reviews
5
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Prep Time
10 mins
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Rising Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
147 kcal
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Course
Main Course
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Cuisine
Italian
Whole Wheat Pizza Dough
Description
Whole Wheat Pizza Dough begins by activating yeast in warm water mixed with honey, letting it turn foamy to ensure the yeast is alive. Whole wheat and all-purpose flours are combined with salt, then mixed with the yeast mixture and olive oil to form a dough. Kneading develops gluten for an elastic, stretchy dough suitable for rolling out.
The dough is formed into a ball coated lightly in olive oil and covered to rise in a warm place until doubled in size, typically about an hour. After rising, the dough can be divided for thinner crust pizzas or left whole for a thicker crust. It may also be refrigerated or frozen to be used later, requiring time to come to room temperature before shaping.
Rolling the dough on a floured surface dusted with cornmeal prevents sticking and helps develop a crunchy base. This dough yields a pizza crust that supports various toppings and can be customized in thickness depending on preference. The recipe notes substitutions like sugar instead of honey for vegans and explains nutritional information considerations.
Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour unbleached
- 1 teaspoon kosher salt
- 1 packet active dry yeast or 2 1/4 teaspoons
- 1 cup water warm
- 1 tablespoon honey 1/2 tbsp. sugar can also be used
- 1 tablespoon extra-virgin olive oil plus more for bowl
- cornmeal for rolling out, extra flour
- flour for rolling out, extra flour
Instructions
- Add yeast to the warm water and honey. Mix together and let sit until foamy and about doubled in size (about 10 minutes).
- Meanwhile, mix together the flours and salt.
- Mix yeast mixture and 1 tablespoon olive oil in to flour mixture. Stir with a wooden spoon until combined. Turn onto a well-floured surface and knead with your hands until dough is stretchy and elastic, adding flour as needed.
- Form a ball with the dough and turn to coat in an olive-oil covered bowl. Cover with a clean kitchen towel and allow to rise for one hour in a warm, draft free area.
- Form one or two balls with the dough, depending on if you want thick or thin crust pizza. At this point, you can refrigerate or freeze until you want to make pizza.
- When you are ready to use, allow it to come to room temperature for one hour.
- Roll out pizza dough on a surface sprinkled with flour and cornmeal.
Notes
- Use sugar instead of honey to make the dough vegan-friendly.
- Divide dough into two for thin-crust pizza or keep whole for one thick crust pizza (around 12").
- Nutrition info excludes added salt or optional ingredients; for accurate values, calculate using specific brands and seasonings.
- Dough can be refrigerated or frozen; allow it to reach room temperature before rolling out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 292mg | 12% |
| Potassium | 93mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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