My Whole Wheat Pizza Dough is fantastic. I’m not even going to pretend that I’m not bragging here because I am!
The crust doesn’t burn, doesn’t taste bland nor is it too thick and doughy. My family love thin crust pizza. While I’ve created a lot of pizza dough’s that are Vegan and Gluten Free, I think we’ve all settled on this recipe as being our unanimous favorite.
The great thing about Whole Wheat Pizza Dough is that it can taste just as good as traditional white flour dough if it’s used properly. Rise times matter. Moisture matters too.
- 2 TBL Honey
- 1 TBL Dry Active Yeast
- 1 1/2 Cups Warm Water
- 1 TBL Oil (Olive or Avocado Oil is what I use)
- 1 Tsp Sea Salt
- 3 1/2 – 4 Cups Whole Wheat Flour
I made you a video which shows you step by step, from beginning to topping your pizza, how to make this.
I use a Kitchen Aid Mixer exactly like this one (close color too!) with the Dough attachment. If you have one I suggest using it as it works fantastic to knead the dough. If not, use a big bowl to put your Honey, Yeast and Water in. Lightly mix and set aside for about 10 minutes or until the top is foaming.
Turn Oven on to 425 degrees if you plan on rolling and baking your Whole Wheat Pizza dough and making your pizza now. If not, I still turn the oven on to 300 so I can set my bowl with my dough on top of the oven to warm and rise.
Mix lightly and add in the Olive Oil and Salt. Mix lightly again. Now, turn on the mixer (start mixing with a wooden or hands) adding in 1/2 cups of Flour at a time. Mix until all flour is fully absorbed. I find that that I use about 3 to 3 1/2 cups flour to get it to the stickiness and pliability I like. I keep the mixer on with the dough beater for about 5 minutes on a Medium speed. If you are hand kneading just keep going until you get a nice pliable ball of dough.
I lift out the dough from the mixing bowl and add in some oil or butter to grease it. It just depends on my mood really. Roll the dough around in the bowl until it’s covered with oil/butter. Cover with saran wrap and set on top of your warming oven. I let it rise for at least 1hr or until doubled. The thing with Whole Wheat dough is that the longer it rises the longer the whole grains prepare themselves to be digested.
When your dough is doubled, pour it out (tip the bowl) onto a rolling mat, counter, or whatever surface you want to use that is clean. I put down a sprinkling of remaining flour on the mat and knead the large ball of dough and beat it down. I do this for about 2 minutes. I then rip it into two even pieces. Now, here’s the fun part. Deciding on how many more divisions to make. I usually make 6-8 Balls of dough because we make our crusts pretty thin AND we make individual pizzas that roll out to about 10 inch pizza’s. Here’s how I measure. If I can fit it in my palm with my hand half closed, I’ve got a good enough sized ball for one personal pizza. If you screw up and you think it’s too small, you can always put your balls back together before cooking and make a bigger one. We’ve done this plenty of times too.
Take each tight ball and place it on parchment paper or on your rolling mat and cover with saran/cling wrap. Let the dough balls rise for another 45-60 Minutes until they again double.
Take each of your balls of dough and knead them each for 1-2 minutes and and set aside. Here’s what I do.
- Cooking Now: I take my balls and have everyone take one and roll them out with a rolling pin on the rolling mat, counter or on their pizza pans. You don’t need to oil the pans first or anything, trust me, the crust will be great. Once you’ve rolled and flipped your dough and played with it until it is the thickness (don’t worry about going too thin or thick – both work great) and size, you can add all your toppings and pop in the oven for 15-25 minutes. It really depends on how much you pile on and how crispy you like everything. Take it out, cut it and enjoy.
- Cooking another day: I take out plastic ziploc quart baggies and put in a Teaspoon of Olive or Avocado oil. I then drop a ball of dough in it, smoosh it around to get the oil on it and then smash it down sort of flat in the bag, squeeze the air out and then seal. I do this with all the dough balls and then pop in the Refrigerator. We usually eat all the pizza dough within 7 days but you can put them in the freezer to keep for longer and just take them out to thaw until it’s room temperature then follow the process above for Cooking Now.
These doughs are great. You can make them Vegan by adding in a Vegan Beet Sugar or something of the like. You can also stack it with different sauces, veggies, and meats. Get creative.