Description
This easy whole wheat pizza dough recipe yields a wholesome and delicious base perfect for your favorite pizza toppings. Made with simple ingredients like whole wheat flour, yeast, olive oil, and honey, it offers a healthy and flavorful alternative to traditional pizza dough. The dough rises to a perfect airy texture and bakes into a golden crust, ideal for home-baked pizzas.
Ingredients
For the Dough
- 2 cups (250g) whole wheat flour
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 3/4 cup (180ml) warm water (110°F)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey (optional)
For Baking (Optional)
- All-purpose flour, for dusting (if using a pizza peel)
- Cornmeal, for dusting (if using a pizza peel)
- Additional olive oil, to coat baking sheet or cast iron skillet
Instructions
- Make and Rest the Dough: In a large mixing bowl, whisk together the whole wheat flour, instant yeast, and kosher salt to ensure an even distribution of the dry ingredients. Pour in warm water, olive oil, and honey if using, stirring with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on low speed for around 4 minutes. Shape the dough into a ball when done.
- Let the Dough Rise: Lightly grease a mixing bowl with olive oil and place the dough ball inside. Cover the bowl and leave it in a warm spot for 30 to 45 minutes, or until the dough nearly doubles in size.
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 500°F (260°C). If using a pizza peel and stone, place the stone on a rack in the oven to preheat fully.
- Prepare Surface to Prevent Sticking: Lightly dust your pizza peel with all-purpose flour and cornmeal if using. Otherwise, coat a baking sheet or large cast iron skillet with a thin layer of olive oil to prevent sticking.
- Stretch the Dough: Place the dough on the prepared surface and gently stretch it with the palms of your hands from the center outwards into a 12 to 14-inch circle, leaving the edges slightly thicker to form a crust. Optionally, divide the dough in half to make two smaller pizzas.
- Add Toppings: Lightly brush the stretched dough with olive oil, then add your preferred sauce, cheese, and toppings evenly over the surface.
- Bake the Pizza: Reduce the oven temperature to 450°F (232°C). If using a pizza peel and stone, carefully slide the pizza onto the hot stone and bake for 16 to 18 minutes until the crust is golden brown and toppings are cooked. For a baking sheet or cast iron skillet, place in the oven and bake for 20 to 25 minutes.
- Slice and Serve: Remove the pizza from the oven, transfer it to a cutting board or plate, slice into portions, and enjoy your homemade whole wheat pizza!
Notes
- Warm water should be around 110°F to properly activate the yeast without killing it.
- Honey is optional but adds a slight sweetness and helps with browning.
- Allowing the dough to rise in a warm spot is crucial for good texture and flavor.
- If you don’t have a pizza stone, a cast iron skillet or baking sheet works just as well, though it may require slightly longer cooking times.
- For a crispier crust, preheat the baking surface thoroughly before baking.
- The dough can be divided and refrigerated for later use; bring to room temperature before stretching.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
