Whole Wheat Pizza Dough
Total TimePrep: 25 min. + standing
Makes3 pounds (enough for 3 pizzas)
- 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
- 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.
Nutrition Facts4 ounces uncooked dough: 229 calories, 4g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 43g carbohydrate (2g sugars, 7g fiber), 8g protein.
Aug 25, 2015
Why do you have to use white whole wheat flour?
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.
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.
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!
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.It all started with me thinking I can bake. Big mistake. I should know by now that I need assistance to do anything other than make scrambled eggs. So I gathered my ingredients at the store, skipping the whole wheat flour since I remembered having some already, and began baking. I poured all the yeast, sugar, and salt in a bowl. Then realized that when I made bread in the the bread machine I had to make a well in the flour to put the yeast in. So naturally I freaked out and poured it into another bowl and started adding all my flour. Well, come to find out, my whole wheat flour expired in 2010. So in the trash that went. That actually explains some pretty bad tasting whole wheat pancakes I tried to make a while back. Anyway, I was too lazy to go back to the store and I figured if whole wheat white could substitute for whole wheat in other recipes, why not this one? So I used all whole wheat white flour. I got it all in the bowl and then realized that when the recipe said to add the wheat flour it just meant to add the regular wheat flour and then to later add the whole wheat white. Silly me. So I preceded to scoop out some flour from around the yeast well I made and into a cup. Then I started to heat up my water and oil. I took out my thermometer and held it in there until it stopped at about 120 degrees then poured it into the dry mix while stopping after I poured a little to stir. Well, that got boring. So I dumped the rest of it in and stirred. The consistency was very runny/lumpy. So I added a little of the flour from my cup. Still runny. Added a little more. Still runny. Dumped the rest in. Not runny. But very sticky. Now I didn't use that extra 1/2 cup the recipe said that could be added with thewhite whole wheat. I figured, knowing me, that I would go overboard flouring my wax paper that I taped to my counter. I mixed it all together and it was pretty sticky but if I tipped the bowl it would slowly unpeel itself from it, so I thought that was about how it should be. I dumped it on the wax paper and dug my hands in. Uh oh I said to myself. My hands instantly looked like I was wearing gloves made of dough. The wax paper and the tape could not handle the stickiness and peeled up. I had to switch to my cutting board which was no easy task in itself. I grabbed my 1/4 measuring cup and dumping almost the whole thing on the cutting board and moving my mess over there. I did loose some of the dough to the wax paper and could not get it off because it kept ripping. So I will not do that ever again. Anyway, about 10-15 minutes later and about 3/4 to 1 cup of flour later (AT LEAST) I had a big ball of manageable dough that wasn't as sticky. I wrapped it in plastic wrap set it aside and turned around to survey the damage....unfortunately, someone had let off a flour bomb in my kitchen. I don't know who... but there was flour EVERYWHERE. Not to mention there was dough stuck to EVERYTHING. It was on my cookbook (luckily I put all the Taste of Home magazines I get into page protectors and into a binder so that just wipped clean), the cabinets, the floor, the fridge somehow (I'm pretty sure I didn't touch that. Must have been blow back). I had forgotten about my dough ball in the plastic wrapped while I was busy cleaning and when I went to punch it down it was HUGE! compared to what it was anyway. S
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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