Whole Wee-Eat Pizza Dough
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 (Makes Four 8 inch Pizza Dough Disks)
1 Package Dry Yeast
1 1/3 Cups Lukewarm Water
2 Cups Whole Wheat Flour
2 Cups All-Purpose Flour
1 Tbsp Olive Oil, plus extra for greasing bowl and brushing on pizza crusts
1 Tbso Honey
1 1/2 Tsp Salt
*Pizza toppings: Marinara Sauce, Pesto, Olive Oil, Mozzarella Cheese, Parmesan Cheese, Veggies and more.
1. 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).
2. Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
3. Add the olive oil and honey to the yeast mixture and stir to combine.
4. 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.
5. Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.
6. Preheat oven to 400 degrees.
7. 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.
8. 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.
9. 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.
10. Serve.
*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.
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Has anyone tried making this in the breadmachine on the dough setting?
I did and it was good…Just put in all the ingredients and put it on the pizza dough setting and hit start. Super easy!
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Can you please tell me what is the quantity of yeast in the package that you use?
package yeast is usually a pre-measured amount of one and a quarter teaspoons.
what if you already have a 1 pound of pizza dough? do you just skip through to #10? So you bake dough alone first and then add toppings and continue baking, correct?
I just changed the steps a little so there is less confusion, just follow steps 6-10. If your dough is frozen, look at the notes on the bottom of the recipe. You have to par-bake the whole wheat pizza dough because it is more dense than regular pizza dough.
I purchased my dough at the farmer’s market and they were freshly out of whole wheat when I got to their stand so I purchased regular pizza dough–no instructions though. It was frozen when I purchased it. I stored it in the fridge (still there) since then as I meant to make it w/ the girls Saturday, but we went out to a show that night and ended up eating pizza out. So I didn’t want to make it Sunday. I’m ready now, so you think it’s still OK even though it’s been in the fridge since Saturday?
When did you purchase it from the farmer’s market? And how long has it been sitting in your fridge? You really have to smell it to see if you smell any mold but I’m sure it is fine if it was under a week in the fridge.
Saturday, so less than a week. The dough was hard to work with though. I had to use a rolling pin to avoid it from tearing. Trying your dough next time or if I buy from the market I should make it a couple days after purchasing it or freeze it. Thanks!
How do I make this if I do not have a stand mixer?
Thank You
You can do it the old fashioned way – with your hands!
I sometimes don’t use the standing mixer because I like to have the kenya get involved and have him help mix the ingredients and kneed the dough, it takes some work but its fun!
How much yeast is in the package that you use? Also, I have never used yeast before to make anything… what type of yeast is it? When I went to the store, I found two types Traditional Yeast and Fast Rise. Which type did you use?
I use the yeast that is in 1 oz packets and it is fast rising
I finally got around to making this today. Very easy and yummy!! Only problem, the 9 inch pizza is not nearly large enough to feed my family (we do love pizza!). If I alter this to make the pizza crust 12 to 14 inches, how much longer should I cook it?
Same time as it calls for
I am so afraid of using yeast. Its so fragile. My fear has kept me from making such amazing recipes like this
Yeast isn’t that bad to work with, just make sure its not expired. If you are really worried, buy premade dough. They sell whole wheat and regular in stores.
I made this with my son today! It was tough to kneed, stretch, flatten, etc. Is that normal? I don’t work much with yeast (YET!!) and I don’t have the stand mixer. It tasted good anyway even if I did something wrong.
Hmm – you may have killed your yeast with the water – was the water really hot? Or your yeast may have not been good.
I used a rolling pin and found it to be much easier than stretching the dough by hand.
Can you make this with all whole wheat flour? I really like to avoid the over processed all purpose flour; however, I did make this recipe with the all purpose and it turned out great! I was just wondering if it would work with just whole wheat! thanks!
Unfortunately, whole wheat is too dense and you need the AP flour to help balance it out so it is light and airy.
I went ahead and made it with all whole wheat before I saw your comment, my plan was to make it and freeze the dough because I need the dough at a later date. It rose (not QUITE as much as with the ap flour) well and it was still soft and plyable so I went ahead and made the small discs and froze per your instruction so we’ll see how it works out when I use it Wednesday!
Thanks so much for all the great recipes and tips!
I went through 3 packets of yeast and it never got foamy. yeast was brand new. I tried 3 temps of lukewarm. The last attempt was on the verge of hot, but not hot and it was kinda getting there, but never really did. If I put in a cold glass bowl, would that make the water too cold too quickly for it to foam? Maybe I should heat the bowl next time? It is pretty cold here too, so thought maybe the conditions were no good for yeast to foam? This is my first time working w/ yeast. I still used the best of the 3 to make the dough. I hope it still turns out. Thanks!
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!
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
I made it in the breat machine and it turned out fine.
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 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.
When do you freeze it, before the 5 min in the oven or after? Thanks in advance.
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