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Have you ever met anyone who DIDN’T like pizza? I have come across a lot of picky eaters in my time and I can’t remember one who has an aversion to this king of all dishes. It’s kind of a no-brainer: yummy toppings on top of a crispy bread crust, baked until bubbly and delicious. The best part is that you can very simply make a slew of variations on the original theme so that everyone in your family is happy.
For any pizza aficionado, the true sign of great pizza is the crust. It all starts and ends there. In my experience, whole wheat pizza dough can either be delicious or as heavy and dense as a rock. This recipe uses half wheat and half white flours, so it has some added nutrition while also staying light and airy. I usually make a batch and then keep it around for whenever my family is in the mood — what’s better then having frozen pizza dough in the freezer that’s ready to be topped with all your favorite goodies?
On Monday I made one for my and Kenya’s lunch with simple red sauce and veggies, last night I made one for my husband with pesto and mozzarella and I still have 2 servings of dough left for whenever we need or want more. No dialing out for dinner, no wasting money on delivery or takeout, just healthy, homemade pizza that you can enjoy any time, AND it doesn’t come out of a box from the freezer section!
Whole Wheat Pizza Dough
Ingredients
- 1 package dry yeast
- 1 1/3 cups lukewarm water
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 1 tablespoon olive oil, plus extra for greasing bowl and brushing on pizza crusts
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
Instructions
- Combine yeast and water in a bowl and allow to stand until foamy, about 5 minutes (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast).
- Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
- Add the olive oil and honey to the yeast mixture and stir to combine.
- Add the liquid mixture to the dry ingredients mix on low for 3 minutes or until smooth and elastic (you could also combine the liquid with the flours in a bowl and knead the dough on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it.
- Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.
- Preheat oven to 400 degrees.
- Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls and form each into rounds and flatten with your hands into a disk. Let the 4 disks rest for 5 minutes.
- Take a disk and pull and stretch the dough until it is approximately 9 inches across. You want the dough to be thin so it will get really crispy.
- Bake the pizza dough for 5 minutes, remove and top with sauce, cheese and veggies and return to the oven for an additional 10 minutes.
- Serve.
Notes
- *Freezing: Place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top with parchment in between. Freeze for one hour and then transfer the stack of chilled pizza disks to a freezer bag. They can be stored in the freezer for up to 3 months.
- *When ready: remove the disks from the freezer and let them defrost in the fridge for 24 hours. Then, let them come to room temperature and continue to follow steps 8-10.
Nutrition
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This turned out delicious! We actually made a taco pizza with salsa, leftover taco mix (ground turkey and beans) and cheese. It was awesome and rolled out beautifully! Thank you again for a yummy, successful recipe from Weelicious.
I will add it to the list!
Can you please make a video for this? Every time I try to make it, it never comes out correct. 🙁
About 1 week!
How long does this dough last in the refrigerator? I made it this evening but would like to use it Friday as I didn’t leave enough time for it to rise (my kiddos were hungry!)..
whole wheat pizza
Just made this tonight. My little guy (age 2) helped stretch and he loved it! This dough is great – easy to make, tastes good. I think we like it better than the one we used to use. I will keep it and definitely make it again. Thanks for it!
a yeast…
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When do you freeze it, before the 5 min in the oven or after? Thanks in advance.
I made this pizza recipe for my son and husband tonight, the dough was smooth and elasticy just as you described. I stretched my pizza dough out like you said but it stayed super thin after baking, i followed your instructions word for word. Before making this i read some of the coments from other Weelicious members. one asked hoe much yeast is in the packet you used in this dough recipe you said 1 oz. so i used 4 1/4 oz packets ( so it equaled 1 oz) the dough was extremely hard and not smooth or elasticy i even tried adding a little water. I threw that dough away and tried the using 1.. 1/4 oz package of yeast and the dough came out perfect…. except for the thin crust problem, should ijust use a little extra dough next time?
Thank you, Brittany.
Hi catherine,
Please forgive my silly question but i dont ever make dough. Does your recipe call for 1 1/3 c. Water or just 1/3? Same with the salt. I found the instructions confusing.
I made it in the breat machine and it turned out fine.
Interesting question, I have never tried it in a bread machine, I have always made it by hand. I would test it out though, but i would also use the whole wheat pizza dough recipe that comes with the bread machine 🙂
Would this work in a bread machine? I can also try it the old fashioned way 🙂 but I don’t have a standing mixer, and I have three little (18 months and under) ones. Just curious!