Fail Proof Whole Wheat Pizza Dough

 In Blog Posts, Breads, Five Ingredient Fridays, Main Meals, Recipes, Vegetarian

This fail proof whole wheat pizza dough recipe will have you creating delicious and healthy pizza crusts in no time at all and is the perfect Five Ingredient Friday recipe to start 2015 with!

Fail-proof-whole-wheat-pizza-dough

Well dearies (ok, confession time, I’ve been binge watching Once Upon A Time and want to call everyone ‘dearies’ and ‘love’) the new year is upon us. And just as the year is new, so is my resolve to eat a little healthier. And what better way to start eating healthier than enjoying a favorite food like pizza?

The problem is, sometimes pizza dough can be very tricky to make and comes out a little lack-luster. So I’m going to show you how to make fail proof whole wheat pizza dough. This is a dough I’ve made a bunch of times (see my post on veggie whole wheat pizza) but have never just talked about the dough itself and some tips and tricks to making it amazing. So today is the day I’m going to share all my secrets for fail proof pizza dough.
How-to-make-whole-wheat-pizza-dough

To make the dough you’re going to start by dissolving a packet of yeast in some warm water. You’ll stir it once, and then just let it sit for 5 minute until it gets all bubbly. Meanwhile in the bowl of a stand mixer you’ll mix flour and salt, and then add the yeast mixture and olive oil and mix the dough with a wooden spoon to combine all the ingredients, and then knead at a low speed for 5 minutes. The dough should be sticky to touch. Remove the dough from the mixer and form into one big ball and a one small or four smaller balls (it all depends how big you want your end pizza to be. I’ve found that my favorite size to make is smaller-to-medium size pizzas of about 8-10 inches. With this recipe you’ll get three 8-10 inch pizzas) and place the dough balls in a bowl. Cover with plastic wrap, and allow to rise for half an hour. The dough will double in size.

After the half hour of rising time take one of the dough balls and place on a well-floured surface and roll it out. I use a rolling mini dough rolling pin, and then use my hands to stretch it into a circle. Place some corn meal on a baking sheet, and place pizza dough on the baking sheet. When you’ll do next is pinch the rim of the pizza so that it you form a little ‘lip’ or crust. The comes the step that is going to make your pizza crust extra good. You’re going to bake it (without any toppings on it) of 5 minutes. Then remove it from the oven and add some pizza sauce

Fail-proof-whole-wheat-pizza-dough-recipe

And add some desired toppings (I usually just use low moisture part skim mozzarella cheese and some Italian seasoning) and then bake for 15 minutes and then you have yourself a delicious pizza with a whole wheat crust.

Pizza-with-whole-wheat-crust

The glory of making a pizza crust that is whole wheat? Because it’s pizza and pizza is an all around favorite your family will gobble it up and get to enjoy a favorite food that is healthy!

Fail Proof Whole Wheat Pizza Dough
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4 pizzas
Ingredients
  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 tsp salt
  • 1 Tbs Extra Virgin Olive Oil
  • 2 cups Whole Wheat Flour plus 2 Tbs (and more for rolling out the dough)
  • 1 Tbs Cornmeal for lining the pan
Instructions
  1. In a small bowl pour packet of yeast and ¼ cup warm water (I run my tap on just hot until it is really hot to touch). Stir it once, then let it rest for 5 minutes until it gets foamy at the top.
  2. Meanwhile, in the bowl of a stand mixer add the 2 cups plus 2 Tbs whole wheat flour and 1 tsp salt. After 5 minutes add the yeast mixture to the bowl, and add ¾ cups warm water and 1 Tbs extra virgin olive oil, stir it until loosely combined with a wooden spoon. Then, with the dough hook attachment set it on speed 2 and let the dough 'knead' for 5 minutes (you can knead it by hand if you don't have a stand mixer.)
  3. After 5 minutes of kneading, stop the mixer and form the dough into two balls - 1 bigger ball and 1 smaller ball and place in an oiled bowl and cover with plastic wrap for 30 minutes (it will double in size after 30 minutes).
  4. Preheat oven to 450.
  5. Now sprinkle a baking sheet with cornmeal and on a floured surface roll out one of the dough balls or with floured hands stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinch the edges of pizza dough to form a crust. Next bake pizza crust (minus toppings) for 5 minutes, remove from oven, and then add toppings (sauce/cheese/toppings).
  6. Bake at 450 for 15 minutes or until the cheese around the edges starts getting brown. Remove from oven, slice, and enjoy!
 

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Showing 44 comments
  • Heidi Knowlton
    Reply

    Finally, the pizza crust recipe I’ve been looking for.

    • Sweetphi
      Reply

      Ahhh yay! Thank you so much for your feedback, so glad you liked it!

  • Becky
    Reply

    My husband is a Type 1 dibetic and we have found that whole wheat from him is the best. He loves pizza but finding a pizza with a 100% whole wheat curst was nearly impossible. This pizza dough recipe was the answer. We tried this the other night – it was absolutely wonderful and the added bonus – his sugar stayed stable. Thank you so much!!!!

    • Sweetphi
      Reply

      I’m SO HAPPY to hear your comment and how much you liked this recipe, thank you for the feedback!!

  • Terri
    Reply

    Can i make the crusts, bake 5 min one day, and then the next day add ingredients and bake for pizza?

    • Sweetphi
      Reply

      Oh what a great idea, yes, I think you could try that. Let me know how it turns out!

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