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Come for the health, stay for the flavor. I started experimenting with Whole Wheat Pizza Dough for the added health benefits. But it wasn’t long before I started using a little whole wheat flour even when making my Original Pizza Dough — just for the added flavor. So, of course I had to experiment with white whole wheat flour. White whole wheat flour is milled from hard white spring wheat instead of red wheat like traditional whole wheat flour. The hard spring wheat produces a product more similar to refined, all-purpose flour. For this recipe I used all white whole wheat flour, but if you’re new to whole wheat pizza dough, try half all-purpose and half white whole wheat.
Ingredients for White Whole Wheat Pizza Dough:
1 packet yeast (2 1/2 teaspoons)
1 tsp light brown sugar
2 tsp salt
2 tbsp olive oil
1 1/2 cups heated water
1 – 4 cups white whole wheat flour
cornmeal and flour for dusting, rolling
Notes: This recipe makes six 8-inch pizzas, or ten 5-inch thin crust pizzas. Tip for rising dough: Allow dough to rise in a comfortable, draft free location. With oven turned OFF, place a steaming bowl of water on bottom rack of oven. Then, place covered dough on top rack of oven. This creates a moist environment and comfortable temperature yeast loves. Tip for rolling dough: For a more traditional pizza taste, I like to roll out the pizzas with all-purpose flour.
Make the pizza dough. Heat water to 120(F). Add brown sugar to the bowl of the electric mixer fitted with dough hook attachment. Pour heated water over sugar to dissolve. Sprinkle in yeast and allow to rest for 1-2 minutes, until yeast blooms. Add olive oil. Turn the mixer on low and begin adding white whole wheat flour 1/2 cup at a time until a firm yet sticky dough forms. You may not need all 4 cups of flour. Add salt.
Allow the dough to rise. Oil hands with a little olive oil and knead dough into a ball, place in an oiled bowl, cover, and allow to rise 45 minutes, until doubled in size.
Allow the dough to rise again. Punch down the inflated dough and knead into a ball. Cover and allow to rise another 15 – 20 minutes, until doubled in size a second time. Punch the dough down and knead.
Shape and top pizza. Preheat the oven to 450(F). Divide dough into equal portions. Dust a wooden board with cornmeal and the top of a dough section with flour. Roll out dough to desired thickness. Place baking sheet (cornmeal side down) and top how you like.
Bake the pizza. Bake on the lower rack of the oven at 450(F) for 8-12 minutes. The toppings will be melted and bubbling and the edges of the crust will be golden brown.
Share and enjoy.
It’s the gift bag that keeps on giving! Stashed in my Camp Blogaway goodie bag was a Saags insulated lunch bag stuffed with the Kabanossi Pepperettes I used on this pizza. Full of flavor and not as greasy as traditional pepperoni. Yum!
Jeanne @JollyTomato says
Hey Sara – This looks amazing! We make a lot of pizza around here and I almost always use whole wheat flour, but I never get the crust quite as thin as yours. Did you use a rolling pin? Yours is just picture-perfect. You’ve inspired me to try those sausages too!
Average Betty says
Hi Jeanne! Thank you so much :) I do use a rolling pin – I love a super thin crust that has just the right amount of chew and crunch. Try rolling out the dough then let it rest 5 minutes and roll it out again, you should get a thinner crust. The sausages were great!
Rice Kernel says
I love using white whole wheat flour in baking – but I’ve never considered it for my dough. I don’t know why! I just came across your site and am enjoying the lovely posts and drool-worthy photography. Look forward to following you and reading more recipe inspiration! Thanks!
Amazing photos and wonderful recipe. Next week I’ll try prepare Whole Wheat Pizza Dough, thanks Betty.