Whole Wheat Pizza Dough Recipe
Whole Wheat Pizza Dough - Soft, chewy and crispy all at the same time. Super easy to whip up and can be made in less than an hour!
Prep Time20 mins
Cook Time15 mins
Let Rise20 mins
Total Time55 mins
Servings: 12 (Makes two 12-inch pizzas)
- 1 cup warm water (110°F)
- 1 Tablespoon active dry yeast
- 1 Tablespoon granulated sugar
- 3 Tablespoons extra-virgin olive oil , divided
- 1 1/2 Tablespoon honey
- 1 1/2 teaspoons table or fine sea salt
- 2 1/2 - 3 cups whole wheat flour , plus more for the counter
Optional toppings: Marinara sauce, Shredded or sliced mozzarella, sliced tomatoes, fresh basil, pepperoni, sliced bell peppers, olives, sliced onion, mushrooms, Canadian bacon, pineapple, jalapenos
Mix the water, yeast and sugar in a small bowl. Cover with plastic wrap and let sit for 5 minutes, or until it starts to foam.
Place the yeast mixture, 2 Tablespoons oil, honey, and salt in a large bowl. Add 2 cups of flour and knead with a dough hook or by hands until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky. Then knead for about 3 to 5 more minutes.
Roll into a ball and rub a little oil around the dough. Place into a bowl and cover with plastic wrap. Let rest for 20 to 60 minutes, or until the dough puffs up a bit.
Preheat the oven to 450°F. Place flour on the counter. Cut the dough in half and then roll out the dough with a rolling pin or toss until 1/4-inch thick and 12-inches wide.
Lightly brush oil onto a pizza stone or large baking sheet. Place dough onto the stone or pizza pan. Spread sauce over the dough and add your favorite toppings.
Bake for 15 to 20 minutes, or until golden brown and bubbly. Slice and serve!
*Nutrition information does not include toppings.*
- You can also make four 6-inch pizzas. If baking smaller pizzas, check if done around 12 minutes.
- The dough texture should be smooth and a little bit sticky, but not to where the dough still sticks to the bowl.
- The dough doesn't need to rise much, it just needs to puff up a bit. This takes anywhere from 20 to 60 minutes.
- You can sprinkle a little bit of cornmeal on the bottom of your pan if you aren't using a pizza stone. This helps the dough to not stick to the bottom of the pan.
- To freeze: After the dough has risen, divide it in half. Then wrap one of the dough balls in saran wrap and place it in a freezer bag or container. Store in the freezer for up to 3 months.
- To thaw: When ready to enjoy, let thaw completely. Then roll it out on a floured surface and bake at 450°F for 15-20 minutes, until golden brown and bubbly.
Serving: 2slices | Calories: 228kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 203mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5IU | Calcium: 19mg | Iron: 2mg