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Whole Wheat Pizza Dough Recipe

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Looking for an easy Whole Wheat Pizza Dough recipe? Learn how to make Whole Wheat Pizza Dough using healthy ingredients.


Submitted by jkossatz

Makes 4 servings



Split into quarters for thin crust.

Recipe Ingredients for Whole Wheat Pizza Dough

4 cups whole wheat flour
1 teaspoon honey
1 tablespoon yeast
2 teaspoons salt
2 tablespoons olive oil
1 cups warm water

Recipe Directions for Whole Wheat Pizza Dough

  1. In a big bowl combine the flour, honey, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. I use tap water that is warm when I stick my finger in it, like a baby?s bath water or about 100. Use a wooden spoon to stir all of this up until it begins to form a soft dough. Take out the spoon and dig in with your hands. If you use a big enough bowl, you can knead the dough right in the bowl. This is how I usually do it because it saves the mess and bother of cleaning up the counter. The dough doesn?t have to be kneaded as much as regular bread dough. Usually kneading for about two minutes is enough, or until the dough is smooth, resilient and well formed.

  2. Next the dough has to rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. The reason for this step has to do with gluten, or the protein in the flour. Kneading the dough activates the protein. It also makes the dough difficult to roll out because the dough wants to stay in a ball instead of cooperating and becoming flat. Allowing the dough to rest makes the job of pressing the dough into the pan easier because the gluten relaxes and then the dough is very easy and cooperative about flattening out into a round pizza shape (or rectangle shape, or whatever).

  3. After the dough has rested for a while divide it into two balls to press into your pans. This amount of dough is enough to cover two 16-inch pizza pans or two 9 by 13-inch rectangular pans. If you have a bevy of boy scouts, or a gaggle of girl scouts, give them each their own pie or cake pan, and let them make individual pizzas. This recipe will make 4 to 6 pie-plate sized pizzas. They will think you are the finest den mother in town.

  4. Press the dough into the pans to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425. Bake the plain crusts for about 8 minutes, or until they puff up and appear dry on the surface. Remove the crusts from the oven. At this point you have some options. You may allow the crusts to cool and refrigerate them for a day or two. You may also freeze the crusts for a month or two. To prevent freezer burn, make sure they are well wrapped in plastic wrap or tin foil, or better yet: Both.

  5. Prebaking the crusts is the only way I have been able to make sure they cook clear through when I make pizza. If I don?t prebake these crusts, I end up with under cooked pizza centers. The kids don?t actually notice things like this, but I do, and I prefer the crusts to be thoroughly cooked, so I ALWAYS pre-bake the crusts from this recipe. It adds a measure of convenience too because the crusts can be prepared ahead of time. Then you can assemble and bake the pizzas at your leisure.

  6. Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. We make a lot of half and half pizzas, so every one can choose their own toppings. Regardless, bake at 425 until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating so you don?t burn the roof of your mouth. Makes 2 large round pizzas or 2 rectangular ones.

  7. Makes two 16-inch pizza crusts. Cut each into 12 slices, for 24 slices/servings total.

Categories

Breads

Nutrition Facts
Serving Size 198.8g
Amount Per Serving
Calories
529
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1169mg
49%
Potassium
196mg
6%
Total Carbohydrates
98.0g
33%
Dietary Fiber
4.0g
16%
Sugars
1.8g
Protein
14.1g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
  • High in thiamin
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