Whole Wheat Pizza Dough
This Whole Wheat Pizza Dough is a healthier version of my original pizza dough recipe. Use with any recipe that calls for pizza dough!
Servings 2 medium 12″ pizzas
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cups whole wheat flour
- 1 1/4 cups bread flour give or take 1/2 cup, depending on heat and humidity
In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.
In the bowl of a stand mixer, fitted with a dough hook, pour in salt and all of the whole wheat flour and mix.
Pour in olive oil and yeast mixture until well incorporated with the whole wheat flour.
Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
Once the pizza dough has risen, you can use it as desired.**
*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.
**Pizza dough bakes for 9-10 minutes at 500 degrees. Alternatively, you can bake at 425 degrees for a longer period of time.
Calories: 788kcal | Carbohydrates: 136g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Potassium: 540mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg