Add a healthier touch to pizza night with this homemade whole wheat pizza dough! While some whole wheat pizza dough can be a bit dense, this dough produces a perfectly chewy and crispy crust. Bonus: it’s super freezer-friendly.
It’s time for another Recipe Redux challenge! This month, we were given the task to experiment with yeast breads:
Turn on your ovens! Be it tried and true traditional yeast bread, or one of the new trendy protein-added breads, show us what you’re baking. Whether sourdough or bread with added-veggies, don’t forget to tell if it makes great toast too
While there are a bunch of breads on my to-make list, pizza dough has always been one that I keep meaning to make but then break down and buy store-bought dough. I’ve made pizza dough once before (not counting my short-cut whole wheat pizza dough), and it was delicious! However, it was also more of a deep-dish style as it included butter and white flour. My goal for this challenge was to find a go-to whole wheat pizza dough recipe, and I think I’ve succeeded!
For the yeast, I used packets of fast rise yeast (store brand), which worked great! However, each packet is about 1 ½ tsp of yeast and you’ll need 1 tablespoon for this recipe. So if you hate having partially used yeast packets lying around I recommend buying a container of yeast instead.
While there is the 1-2 hour wait for it to rise, making pizza dough is relatively simple. The key, as with all dough recipes, is to slowly add in the flour. You will for sure need 3 cups of whole wheat flour, but after that, I recommend adding in additional flour 1 tablespoon at a time until the dough is no longer sticky.
To make this dough even easier, I recommend using a stand mixer with a bread hook attachment. But if you don’t have a bread hook, you can just kneed the dough by hand. Another tip if you live in a cold climate (or just keep your house on the cooler side): let your dough rise in a warmed oven. To do this, preheat your oven to 200F then turn off the oven. Let it cool off slightly for 10-20 minutes. Meanwhile, place dough in a greased mixing bowl, cover with a clean towel, and place in the oven for about 1 hour, or until doubled in size. Again, make sure to turn off your oven before putting the dough in!
Because I was making this dough for a green chili pizza, I added a teaspoon of green chili juice to the batter (that’s why you can see flecks of green chilis in the pictures). But feel free to adjust the flavorings to match the pizza toppings (or leave out any additional flavors if looking for a straight-forward pizza crust). If you’re making a traditional Italian pizza, I think a bit of garlic powder and dried oregano would be delicious additions!
Be sure to check back on Friday for a Colorado-inspired pizza! But until then here are some of my favorite pizza recipes on the blog:
- Miso-Ricotta Pizza with Butternut Squash
- Whole Wheat Mexican Pizza
- Korean BBQ Chicken Pizza
- White Pizza with Chicken and Blackberry Glaze
- Thai Chicken Pizza
Whole Wheat Pizza DoughPrint Recipe
- 1 tsp granulated sugar (I used cane sugar)
- 1 Tbsp fast rise yeast
- 1 ½ cups (360ml) warm water
- 1 Tbsp olive oil
- 1 Tbsp pure maple syrup
- 1 tsp salt
- Optional flavor add-ins (green chilis, herbs, garlic, etc)
- Up to 3 ½ cups (438 g) whole wheat flour
- Olive oil for brushing crust
- Cornmeal for rolling out dough
Place sugar, yeast, and warm water in bowl of your stand mixer (or just a large mixing bowl). Stir well then let sit for 5 minutes, or until yeast has dissolved and the mixture has a few bubbles on top.
Add olive oil, syrup, and salt. If using any flavor-add ins, add them now. Mix on low for 5 minutes with bread hook attachment. Slowly add in 3 cups of flour, keeping the speed on low. If dough remains sticky, add additional flour 1 Tbsp at a time (up to an additional ½ cup) until a dough ball forms around the hook.
Increase speed to medium-low for 5 minutes to kneed (alternatively you can kneed by hand). After 5 minutes press your finger into the dough. It should creat an indent that slowly bounces back. If this doesn’t happen, keep kneading and checking until the dough is ready.
Grease a mixing bowl with olive oil and place dough ball in bowl. Cover with a clean towel and place in a warm area (about 80F). If your house is on the colder side, I recommend using a warmed oven. Simply preheat oven to 200F. Once preheated, turn off the oven, crack the oven door open, and let cool off for 10-20 minutes. Once ready, place mixing bowl with the pizza dough in the oven and close the door. Let rest for 1-2 hours, or until dough has doubled in size. Mine took exactly 60 minutes.
Once dough has risen, punch dough down to release air. Divide dough into two balls. From here you have the option to freeze for later or bake. If freezing, spray all sides of the dough ball with cooking spray and place in a freezer storage bag. Freeze for up to 3 months. If cooking, allow dough to first sit for another 20 min.
To cook, preheat oven to 375F. Roll pizza dough out on cornmeal then place on pizza stone or baking sheet. Top with desired toppings and bake 15-18 minutes, depending on how crispy you like your crust. Slice hot pizza into 8 pieces and dig in!
To thaw frozen dough: thaw frozen dough in fridge overnight (at least 12 hours). Remove dough from fridge and set out on counter for 30 minutes or until room temperature. Roll out and follow step 6.