Easy Whole Wheat Pizza Dough

Easy Whole Wheat Pizza Dough
Print Recipe
This tried-and-true recipe is over half whole wheat to boost the nutrition in your pie without sacrificing texture or flavor. It comes together fast with the help of a food processor. We make several batches at a time and freeze them back to facilitate pizza nights for several weeks to come!
Servings Prep Time
2 12-inch crusts 10 minutes
Passive Time
1 hour
Servings Prep Time
2 12-inch crusts 10 minutes
Passive Time
1 hour
Easy Whole Wheat Pizza Dough
Print Recipe
This tried-and-true recipe is over half whole wheat to boost the nutrition in your pie without sacrificing texture or flavor. It comes together fast with the help of a food processor. We make several batches at a time and freeze them back to facilitate pizza nights for several weeks to come!
Servings Prep Time
2 12-inch crusts 10 minutes
Passive Time
1 hour
Servings Prep Time
2 12-inch crusts 10 minutes
Passive Time
1 hour
Ingredients
Servings: 12-inch crusts
Instructions
Food Processor Instructions:
  1. Coat large bowl with cooking spray.
  2. Combine water and sugar in a 2-cup measuring jug. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil.
  3. Place flours and salt in the bowl of your food processor. Turn machine on.
  4. With machine running, pour/scrape all yeast mixture through the feed tube. Turn off and then pulse until the dough forms a ball, about 1 minute. Continue with instructions under "Let the Dough Rise" to finish.
Hand Kneading Instructions:
  1. Coat large bowl with cooking spray and set aside.
  2. Combine water, sugar and yeast in another large bowl. Set aside until foamy (about 5 minutes).
  3. Stir in the oil, flour and salt until the dough starts to gather around the spoon.
  4. Turn the dough onto a lightly floured surface; knead until the dough is smooth and elastic, about 10 minutes. Continue with instructions under "Let the Dough Rise" to finish.
Let the Dough Rise:
  1. Place dough in prepared bowl. It's OK if it's a bit sticky. Spray lightly with cooking spray and cover with plastic wrap. Allow to rise in an undisturbed place till it doubles (about an hour).
  2. Alternately, once dough has been kneaded, you can let it rise in a floured gallon size freezer bag overnight in the fridge.
  3. Punch dough down and divide in half. Use immediately in recipes, or coat with more olive oil cooking spray and refrigerate or freeze in floured zip-top freezer bags (quart size works great) until ready to use.
  4. Use refrigerated dough in 2-3 days, frozen dough within 3 months.
  5. If you refrigerated or froze the dough, it's best to let it come to room temperature before working with it. If it's too sticky, add a little flour and knead until smooth and springy.
Recipe Notes

If you insist on having a 100% whole wheat crust, it can be done, but the resulting crust will be much denser and chewier. Here's how: use 4 1/4 cups white whole wheat flour or whole wheat pastry flour for best results. Spoon 2 tbsp vital wheat gluten into the measuring cup before measuring out the first cup of flour (this will help the texture). Otherwise, follow the directions as above. Honestly, though, we've tested both ways and the results from half whole wheat are SO MUCH BETTER that we cannot recommend 100% whole wheat in comparison.

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Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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