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Whole Wheat Pizza Dough

This recipe uses half wheat and half white flours, so it has some added nutrition while also staying light and airy.
Prep Time10 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 25 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4 8 inch disks
Calories: 480kcal
Author: Catherine McCord

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

Calories: 480kcal | Carbohydrates: 96g | Protein: 15g | Fat: 6g | Sodium: 890mg | Fiber: 9g | Sugar: 5g