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top down view of the dough after the second rise

Whole Wheat Pizza Dough

Erica
Whole wheat pizza dough recipe for a beautiful thin crust pizza dough with a delicious nutty flavor in a perfect chewy crust
5 from 2 votes
Prep Time 2 hrs 20 mins
Cook Time 10 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 176 kcal

Ingredients
  

  • 1 tsp sugar
  • 1-1/2 cup warm water 90-110°F
  • 1 Tbsp active dry yeast OR rapid rise/instant yeast
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 1 tsp kosher salt
  • 2 cup whole wheat flour
  • 1-1/2 cup all-purpose flour
  • cooking spray

Instructions
 

First rise (if using a stand-mixer)

  • In the bowl of the mixer, dissolve sugar in the warm water. Sprinkle yeast over the top, and let stand for 5 minutes to proof.
  • Add the olive oil, honey, salt, and both flours. Using the dough hook attachment on a low setting (such as speed setting 2 on a KitchenAid), stir/knead the dough 10 minutes. Remove the dough hook.
  • Cover the bowl loosely with a wet towel, and let stand in a warm place until doubled in size, 1 hour.

First rise (if not using a stand-mixer)

  • In a large bowl, dissolve sugar in the warm water. Sprinkle yeast over the top, and let stand for 5 minutes to proof.
  • Stir the olive oil, honey, and salt, into the yeast mixture, then mix in the flours. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, ~10 minutes.
  • Place dough back in the bowl. Cover loosely with a wet towel, and let stand in a warm place until doubled in size, 1 hour.

Second rise

  • When the dough is doubled, tip out onto a lightly floured surface and give a quick knead (2-3 turns).
  • Divide dough into 2 pieces. Form lightly into two balls. Put into bowls sprayed lightly with cooking spray and cover each with a damp paper towel. Let rise 45 minutes until doubled again.

Making and baking a pizza

  • Preheat oven to 425-450°F with your pizza stone or baking sheet in the oven to heat too.
  • Put one ball of dough on a surface coated lightly with flour. Roll out with a rolling pin. When the circle has reached the desired size, place on the preheated pizza stone or baking sheet (draping it over the rolling pin to transfer helps). Top pizza with your toppings.
  • Bake pizza ~10-12 minutes until the crust is crisp and golden at the edges, and cheese is melted on the top.

Notes

If loading a lot of veggies which give off water or if going heavy on the extra cheese, you may want to precook the pizza crust 5 minutes and then add the toppings to make sure the crust does not end up soggy.
Yields dough enough for 2 pizzas. Calorie estimation is approximate and based on a serving size of 2 slices pizza per person.
Keyword recipe for thin crust pizza dough, whole wheat pizza dough