Whole Wheat Pizza Dough

Name: Whole Wheat Pizza Dough
Prep time: 15 min
Total time: 1 h 50 min
Yield: 2 (12-inch) pizzas
Ingredients: 1 cup warm water (110°F to 115°F); 1 teaspoon honey; 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons); 2 cups all-purpose flour; 1 cup whole wheat flour; 3/4 teaspoon fine salt; 1 tablespoon olive oil, plus more as needed

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2 (12-inch) pizzas Easy

Total: 30 mins, plus 1 hr 20 mins resting and rising time

4 Ratings

Ingredients (7)

1 cup warm water (110°F to 115°F)
1 teaspoon honey
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon fine salt
1 tablespoon olive oil, plus more as needed

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Nutritional Information

Calories744
Fat9.82g
Saturated fat1.43g
Trans fat
Carbs143.38g
Fiber11.01g
Sugar3.53g
Protein22.67g
Cholesterol
Sodium740.28mg
Nutritional Analysis per serving (2 servings) Powered by

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Whole wheat flour gives this pizza dough a hearty flavor and a chewy yet crisp texture. This recipe makes enough dough for two large pizzas, so you can top one for the adults and let the kids have a go at the second one, or freeze it for later. Just add pizza sauce, mozzarella cheese, and all your favorite toppings. Chowhound uses this in our easy margarita pizza recipe.

Game plan: The dough can be made through step 4, covered with a clean, damp dishtowel or plastic wrap, and refrigerated until ready to use (up to 2 days). When you’re ready to make your pizza, let the dough come up to room temperature covered in the bowl, about 30 minutes, then proceed with step 5.

To freeze the dough, prepare it through step 4, wrap it tightly in plastic wrap, place it in a zip-top plastic bag, and freeze for up to 2 months. When you’re ready to make your pizza, unwrap the dough, place it on an oiled counter, and cover with a clean, damp dishtowel or plastic wrap. Let it come to room temperature, about 2 hours, then proceed with step 5.

Click here for six healthier homemade pizzas, all made on whole wheat crusts.

by Lisa Lavery

Instructions

1Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
2Meanwhile, place the flours and salt in a large bowl and whisk to combine. When the yeast is ready, add the flour mixture and measured olive oil and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
3Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes. Meanwhile, wipe out the large mixing bowl, coat it with oil, and set aside.
4When the dough is ready, gather it into a ball, place it in the oiled mixing bowl, and turn to coat it in the oil. Cover with a clean, damp dishtowel or plastic wrap and let it rest in a warm place until it doubles in size, about 1 hour.
5Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface. Divide the dough into 2 pieces and form each into a ball.
6Place the dough balls on a lightly oiled work surface, cover with a clean, damp dishtowel or plastic wrap, and let rest for 15 to 20 minutes. Shape and bake as desired.

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Video from MDRN KTCHN

In this episode of MDRN KTCHN, host Scott Heimendinger proves you can make an amazing pizza from scratch in about 25 minutes thanks to an ingredient called encapsulated leavener and a baking steel. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home! Want to make what you just saw? Click here for the full recipe.