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–+ servings
Easy Whole Wheat Pizza Dough – vegetarian recipe
Stav Kogan

Easy Whole Wheat Pizza Dough

Say goodbye to takeout and hello to the most delicious, satisfying homemade pizza! This whole wheat pizza dough is incredibly easy to work with, wonderfully forgiving, and packed with wholesome, nutty flavor.
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Servings: 2 12- to 14-inch pizza crust
Calories: 672
Ingredients Method Nutrition

Ingredients
  

  • 8g (0.28 oz) / 2 tsp active dry yeast
  • 225g (7.9 oz) / 1 cup warm water (105-115°F / 40-46°C (115°F))
  • 5g (0.18 oz) / 1 tsp sugar
  • 12.5g (0.44 oz) / 1 tbsp extra virgin olive oil, plus more for brushing
  • 185g (6.5 oz) / 1½ cups whole wheat flour
  • 125g (4.4 oz) to 185g (6.5 oz) / 1 to 1½ cups unbleached all-purpose flour
  • 10g (0.35 oz) / 1½ tsp salt

Method
 

  1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), dissolve the yeast and sugar in the warm water.
  2. Let it sit for 2-3 minutes until the mixture looks cloudy and foamy.
  3. Stir in the olive oil.
  4. Combine Dry : In a separate bowl, whisk together the whole wheat flour, 125g (4.4 oz) / 1 cup of the all-purpose flour, and the salt.
  5. Mix the Dough (Choose Your Method)
  6. Stand Mixer: Add the flour mixture to the wet .
  7. Using the paddle attachment, mix until just combined. Switch to the dough hook and knead on low for 2 minutes, then medium for 8-10 minutes. The dough should pull away from the sides of the bowl and be slightly sticky but firm.
  8. Add more all-purpose flour as needed.
  9. By Hand: Add the flour mixture to the wet one cup at a time, mixing with a wooden spoon.
  10. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface.
  11. Knead for 10 minutes, adding flour as needed, until the dough is firm and smooth.
  12. Food Processor: Place the flour mixture in the food processor bowl. With the machine running, pour in the yeast mixture through the feed tube. Process until the dough forms a ball.
  13. Transfer to a floured surface and knead for 1-2 minutes until it forms a firm, slightly tacky ball.
  14. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat.
  15. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour, or until it has stretched and puffed up.
  16. Divide and Shape: Gently deflate the dough and divide it into two equal pieces.
  17. Shape each piece into a smooth ball by cupping it between your hands and rolling it on your work surface.
  18. Place the dough balls on a lightly oiled baking sheet.
  19. Second Rest: Cover the dough balls with oiled plastic wrap or a damp towel and let them rest for 15-20 minutes before pressing or rolling out for your pizza.
  20. Freeze for Later: Roll out the dough, place it on a baking pan, wrap it tightly, and freeze for up to 6 weeks.
  21. Top and bake directly from frozen, adding a few extra minutes to the bake time.

Nutrition

Calories: 672kcalCarbohydrates: 123gProtein: 20.5gFat: 6.3g

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