Wheat Pizza Dough, Whole Style

Today we’re talking about whole wheat pizza dough! I know… on a Monday, but you simply have to wait and see the pizza toppings I put on it! That comes later this week… but first let me tell you a little something about whole wheat.

Unless it says 100% whole wheat in the recipe, it’s usually mixed with all purpose or some other flour. Why? Because whole wheat flour has less gluten you need a little help form the all purpose or you risk having cardboard pizza crust. Unless you like that sort of crust… then go for it. Entirely. Simply don’t blame me.

Whole wheat crust works with any pizza toppings. And I’ll be sharing one of my regular pizza combos with you this week. This crust crisps up and has a mellow wheat-y flavor and it’s simply as simple as my other pizza dough recipe. A regular at dinner even likes this crust… and if you know him at all, whole wheat isn’t usually in his daily meal plan.

A-lessss-roll.

Active dry yeast, warm water, honey, olive oil, salt, all purpose and whole wheat flour is all you need. Simple simple simple.

Note: I don’t use whole wheat flour as much as regular ap flour. So I store mine in the freezer to prolong it’s freshness.

Okay guys, first eyeball about a half teaspoon of honey into the bowl of your mixer.

Then measure out a cup of hot water. It should read at 110-120°. See I still use an instant-read thermometer to take it’s temperature.

Next, pour that into the bowl and quickly stir to dissolve the honey.

Then, sprinkle with a packet or 1-1/4 teaspoons of active dry yeast.

Next, add in a teaspoon of olive oil.

And then slide the lever to stir.

Next gradually add in the all-purpose flour.

Then, increase the speed a tad and add in the whole wheat flour.

Next, while it’s mixing, add in 3/4 teaspoon of kosher salt.

And then blend until the dough forms a ball and starts creeping up the side of the bowl.

Next form a ball and add it into a well-oiled bowl. Toss the dough so it’s coated and the sides of the bowl are as well.

Next, cover and stick in a warm, dry spot to rise for 40 minutes to an hour.

Ta-dah!

Them press with your fingers to degas the dough… I don’t flatten it completely because I’m going to divide and roll the dough out thin.

Next, flour your board lightly and grab a rolling pin. Then roll out your whole wheat pizza dough, or stretch with your fingers. It’s truly unfussy!

And to think I used to be TERRIFIED of pizza dough, any dough genuinely. That’s simply plain crazy.

I see pizza in your future! Get on it!

Enjoy! And if you give this whole wheat pizza dough recipe a try, let me know! Snap a photo and tag me on twitter or instagram!