How to Make Whole Wheat Pizza Dough
Pizza is one of those things that pretty much everyone loves. Not only is it one of the most ordered foods - it literally invented food delivery in North America! But who knows what fillers are used in the doughs and flours to make them on a mass level.
So let’s take some power back and up the health by making a whole grain variation. Therefore I’m here to show you how to make whole wheat pizza dough from scratch using just a handful of ingredients. Keep in mind that this whole grain version doesn’t have quite the rise of one where you use purely all-purpose flour - but I’ll take the extra nutrients anyway. It’s still downright delicious.
You’ll want to make sure that your yeast is still alive. Not sure what that looks like - I’ve left some details and photos below. You’re welcome. Also - not sure how to knead dough? This video here will have you covered too. You're double welcome.
One recipe will give you two large pizza doughs or four individual size crusts. You decide how you want to make it work - the important thing is that you now know how to make whole wheat pizza dough. And over here I'll show you how to make plant-based mozzarella and here you can make plant-based pepperoni. You can make pizza WHENEVER YOU WANT. But, you know, life is about balance, so smash a side salad into you too.
Want to health up your pizza a bit? Learn how to make a whole wheat pizza dough. Slap on whatever toppings you want - pizza your way for the health of it!
- 4 cup Whole Wheat Flour
- 1/2 tsp Sea Salt
- 1 3/4 cup Luke Warm Water (too hot will kill the yeast)
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Maple Syrup (or any sweetener)
- 1 drizzle Olive Oil (or any other neutral oil)
Whisk together the flour and sea salt in a big ole’ bowl and set aside.
In a small glass bowl mix together the warm water, yeast, sweetener and wait a few minutes to make sure the yeast gets nice and foamy on the top. If it doesn’t it means the yeast is dead. Chuck it out.
When your yeast is ready pour everything from the glass into the flour and stir it together until it’s a beautiful and shaggy mess. If you’ve still got some flour on the sides add a splash or two of water in and keep mixing.
Knead the dough for a few minutes either on a flat counter on right inside of the bowl. Not sure how to knead? There’s a video in the intro above that will help you out. One it’s a smooth little ball you’re good.
Rub just a little oil on your hands and rub it all over the surface. This will keep it from drying out as it rises.
Cover with a plate and leave in a dark and warm area to rise until it’s doubled in size - about 1 1/2 - 2 hours or so depending on conditions.
When it’s all big and lovely then it’s time to go. Punch it down a little to let some of the gas escape. Knead it a bit more to get it into a ball shape again.
At this point you can either cut it into half or into four similar sized balls - depending on how you want to use the dough. If you’re not ready to use it yet put it into the fridge for up to a week. Just let it come back up to room temperature before you rolled it out.
When you’re ready to roll it out toss some extra flour on a flat work surface and rub some into your rolling pin. Roll it out into the best circle shape you can - or go square - or whatever. Seriously, it’s none of my business how you wanna shape your pizza - you do you. Should be about an 1/4 inch thick.
Let the dough rest for 10-15 minutes once it's rolled out entirely. This will allow it to have a final proof and rise up a bit.
Dress your pizza however you like and bake at 475 F for 10-12 minutes, until the crust is golden. Ideally on pizza stones. Smash it into your face.
Servings 4
- Amount Per Serving
- Calories 466kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Sodium 241mg11%
- Potassium 183mg6%
- Total Carbohydrate 97.4g33%
- Dietary Fiber 3.9g16%
- Sugars 1.3g
- Protein 13.8g28%
- Calcium 2 mg
- Iron 34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
