Who doesn’t love a good pizza night? Making your own pizza dough can seem daunting, but this whole wheat version is surprisingly simple and wholesome.
With just a few basic ingredients and a little time, you can create a delicious base for all your favorite toppings. Perfect for a cozy night in or a fun family dinner, this recipe brings a hearty twist to classic pizza nights.
Let’s get started!
Steps
- Begin by mixing warm water, yeast, and honey in a bowl and let it sit for 5 minutes until the mixture becomes foamy on top. If you don’t have a stand mixer, use a large mixing bowl and a spoon or spatula for mixing.
- Add olive oil, salt, and whole wheat flour to the yeast mixture and mix on low speed for 3 minutes. The dough will be slightly tacky to the touch.
- Knead the dough for 5-8 minutes using either a mixer on low speed or by hand on a floured surface. The dough should be soft and slightly tacky; it should bounce back when poked and pass the windowpane test.
- Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl and let the dough rise at room temperature for 2 hours until it doubles in size.
- Preheat your oven to 475°F (246°C) and prepare a baking sheet or pizza pan with a light coating of oil and a sprinkle of cornmeal. Punch down the risen dough to release air bubbles and divide it in half.
- Shape the dough into a disc on a floured surface, then stretch it into a 12-inch circle on the prepared pan. Pinch the edges to form a lip and let it rest while you prepare your toppings.
- Brush the dough lightly with olive oil and add your desired toppings. Bake the pizza for 15-16 minutes until the crust is golden and the toppings are cooked.
- Slice the pizza and serve immediately. Store any leftover slices in the refrigerator or freeze for later use.
Ingredients
- 1 and 1/2 cups (360ml) warm water (100-110°F, 38-43°C)
- 1 Tablespoon active dry or instant yeast (8.5g)
- 1 Tablespoon (21g) honey
- 2 Tablespoons (30ml) extra virgin olive oil, plus extra for pan and brushing dough
- 1 teaspoon salt
- 3 and 1/4 cups (420g) whole wheat flour (spooned & leveled)
- Cornmeal for dusting pan
- Optional: chopped garlic, garlic powder, and/or dried basil, oregano, or an Italian seasoning blend
FAQ
- Can I substitute honey with another sweetener in this whole wheat pizza dough recipe?
- Yes, you can substitute honey with 1 tablespoon of regular white granulated sugar if needed.
- What type of yeast should I use for the dough, and is there a difference in rise time?
- You can use either active dry or instant yeast. If using active dry yeast, expect a slightly longer rise time compared to instant yeast.
- How can I make the whole wheat pizza dough less dense?
- For a less dense pizza crust with a lighter whole grain flavor, you may replace some of the whole wheat flour with an equal amount of bread flour or all-purpose flour.
- Is it possible to freeze the whole wheat pizza dough for later use?
- Absolutely! After the dough rises and you divide it in half, you can freeze one or both halves. Coat the dough ball(s) with nonstick spray or olive oil, place in zipped-top bags, and freeze for up to 3 months. To use, thaw in the refrigerator for about 8 hours or overnight.
- Can I add extra flavors to my whole wheat pizza dough?
- Yes, you can enhance the flavor by adding garlic powder or a chopped garlic clove, as well as dried herbs like basil, oregano, or an Italian seasoning blend to the dough.
- What should I do if my dough is sticky while kneading?
- If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until you achieve a soft, slightly tacky dough. Avoid adding too much flour to prevent a dry dough.
Tips
- Use Warm Water: Ensure the water is between 100-110°F (38-43°C) when mixing with yeast to help the dough rise efficiently and reduce rise time.
- Knead Thoroughly: Knead the dough until it’s smooth and elastic, which ensures a good texture. You can test this by stretching a small piece to see if light can pass through without tearing.
- Add Flavor with Herbs and Garlic: Enhance the dough’s taste by adding chopped garlic or your favorite dried herbs, such as basil or oregano, either mixed into the dough or sprinkled on top before baking.
- Prevent Sogginess: To avoid a soggy crust, brush the shaped dough with olive oil before adding toppings. This also adds a nice flavor boost.
Equipment
- Stand Mixer with Dough Hook Attachment
- Pizza Pan (like the ones mentioned in the recipe)
- Pastry Brush
- Pizza Cutter
