Whole Wheat Pizza Dough Recipe

4.5 6 5
Whole Wheat Pizza Dough Recipe
Whole Wheat Pizza Dough Recipe photo by Taste of Home
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Whole Wheat Pizza Dough Recipe

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4.5 6 5
Publisher Photo
Pizza, egg pockets, stromboli—this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + standing

Ingredients

  • 3 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/4 cups whole wheat flour
  • 2-1/2 cups water
  • 3 tablespoons olive oil
  • 3 to 3-1/2 cups white whole wheat flour

Directions

In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into three portions. Use immediately, refrigerate overnight or freeze for up to 1 month. Yield: 3 pounds (enough for 3 pizzas).
To make pizza: Coat a 12-in. pizza pan with cooking spray; sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of dough into a 13-in. circle. Transfer to prepared pan. Build up edges slightly. Top as desired. Bake at 450° for 10-12 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.
Originally published as Whole Wheat Pizza Dough in Healthy Cooking August/September 2012, p28

Nutritional Facts

4 ounces uncooked dough: 229 calories, 4g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 43g carbohydrate (2g sugars, 7g fiber), 8g protein.

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  • 3 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/4 cups whole wheat flour
  • 2-1/2 cups water
  • 3 tablespoons olive oil
  • 3 to 3-1/2 cups white whole wheat flour
  1. In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into three portions. Use immediately, refrigerate overnight or freeze for up to 1 month. Yield: 3 pounds (enough for 3 pizzas).
To make pizza: Coat a 12-in. pizza pan with cooking spray; sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of dough into a 13-in. circle. Transfer to prepared pan. Build up edges slightly. Top as desired. Bake at 450° for 10-12 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.
Originally published as Whole Wheat Pizza Dough in Healthy Cooking August/September 2012, p28

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Reviews forWhole Wheat Pizza Dough

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sherryparker User ID: 8507747 231728
Reviewed Aug. 25, 2015

"Why do you have to use white whole wheat flour?"

MY REVIEW
lsealey User ID: 3582900 123148
Reviewed Apr. 16, 2013

"I made this dough with a yeast meant specifically for pizza - the crust came out crispy and light (not heavy like some other whole wheat recipes, and it didn't shrink as I was shaping it."

MY REVIEW
liz-z User ID: 3103435 119409
Reviewed Nov. 11, 2012

"Loved it! easy to make and loved having extra dough in the freezer. Made it last weekend and then took a portion out on Friday to make Stromboli with Saturday. It came out well and my dad, whom I had invited over for dinner, even enjoyed it and he is super picky. He tends to dislike anything "healthy" and made with whole wheat flour but gave this the thumbs up."

MY REVIEW
kb27540 User ID: 1301182 188030
Reviewed Sep. 7, 2012

"Made twice. So fast and easy, great results, and all whole wheat! Our family's new go-to pizza crust for Pizza Friday!"

MY REVIEW
jb7764 User ID: 6763882 199887
Reviewed Sep. 2, 2012

"This will be long as I feel that I need every detail exposed so that maybe someone can offer me some advice on bread making (probably most of my problem is the flour to liquid ratio) that could save me all this trouble.

I hope it doesn't make me give a star rating as I cannot fairly rate the recipe just yet. The reason for this is that I just might be the WORST bread maker ever. Maybe the recipe will stand up to my repeated assaults and attempts to just plain ruin it. Only time will tell as I have finally got my 3 lumps of dough in the ziplock bags and awaiting further manipulation and torture from me."

MY REVIEW
strattonbride User ID: 4031593 123147
Reviewed Aug. 5, 2012

"This is my favorite of all the pizza doughs I've made. The wheat gives it good texture and its baked texture is like pizza should be, thick enough to hold toppings but not so thick as to be like eating pizza off sliced bread. My favorite part of this recipe is that you can get three meals from one short "bread making" session."

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