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I thought I should let you know that I use this recipe to make pizza for my husband and myself once a week. It always comes out great and it’s so easy!
First and foremost, I don’t have a rolling pin.
Secondly, this pizza that I keep talking about? It needs a crust. Made with whole wheat pizza dough.
And a sauce, but we already talked about that.
I found this crust recipe in a magazine. One of the things I ask our visitors to bring is magazines. There are plenty here in the Philippines, but sometimes you just need to read up on your American celeb gossip and browse through Real Simple recipes. Know what I mean? Last night we sat out on the patio and I flipped through People and quizzed Bjork with questions like how old is Josh Duhamel. The answer to which is 40. ?!?!?
So knowing my love for food, my mom brought me at least one hundred food magazines. I had never even heard of some of them, but I have indeed looked through all of them and made a chart paper list that is as tall as me with recipe ideas listed out on it. So I’m pretty much set with recipe ideas, like, forever.
Except that I always just make what I’m craving? Which is always curry? Does anyone else have that problem?
This magazine is called Good and Fresh and it’s a Better Homes and Gardens publication. I REALLY like it. You should buy yourself a copy. They had an awesome article about how to use the same dough in five different ways, just adapting it slightly to make it become what you want. Pizza dough, crackers, dinner rolls, stuff like that.
I actually tried to buy some premade crust for this pizza because, well, making real bread (not like desserty gingerbread) kind of scares me. I love it in theory and avoid it in reality whenever possible. I just feel like others can do it so much better, so why even bother?
But please. Bother with this one.
If you love a good thick crust and you’re cool with the whole wheat thing, you will love this. Just look at that crust waiting to be bitten right into.
I did a few experiments and found that I got the best chewy/soft/crunchy crust texture combo by adding the toppings to the unbaked dough, baking for about 10 minutes, and then broiling for the last 3-5 minutes so you get that browned yumminess on top and a little bit of crisp to the soft dough.
Rolling the dough out thinner was also delicious, and baking/broiling the crust alone definitely made it more crispy, but I’m more of a thick pizza crust girl myself.
I promise I did not forget about the pizza recipe. That’s why I’m giving you the crust today. So you’re ready.
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Easy Whole Wheat Pizza Dough
- Total Time: 45 minutes
- Yield: 4 1x
Description
This easy whole wheat pizza dough is seriously foolproof. Just a few ingredients to a soft inside, crispy outside, healthier pizza crust.
Ingredients
- 1 1/4 cup white flour
- 2 1/4 teaspoon yeast
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 cup warm water (not boiling hot, but warm)
- 1 1/3 cup whole wheat flour
Instructions
- Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.
- Stir in the whole wheat flour gradually, by hand. When it’s all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl – that’s the benefit of a large mixing bowl! š
- Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.
- Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you’re really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.
Notes
If you’re baking the crust with the toppings on it, turn the broiler on for the last few minutes of baking to get a lightly crispy outside crust.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: homemade pizza dough, whole wheat pizza dough, easy pizza dough
Any great pizza combinations you’ve had lately? I’m looking to start eating more pizza.
This is the easiest dough. I do like the whole wheat flour addition.
Making pizza dough but making it a bread with blk olives
The fough she used for your recipe looked so good
Can I freeze the dough? Also, will it freeze well if I prepare it first then layer them in the freezer? Thank youā¦
Hi Fran! Yes, this dough should freeze just fine!
Super tasty for being such an easy recipe! We loved it.
This recipe is absolutely fantastic! I used whole wheat flour only, and it turned out perfect! I adore that this is a fast recipe, no need to let is rise for 1-2 hours. I made two lovely vegan pizza’s with the dough, this is definitely my forever go to dough from now on, 11/10 recipe!
Thanks!ššššš±
So happy to hear this, Kristina!
Just made tonight. Excellent recipe! Goes together fast and rolled out super nice for my pizza crusts. And it tasted great. This is the pizza dough recipe I have been searching for. Perfect. Thank you.
Last night I made your tasty Spicy Peanut Tofu bowls and I had leftover veggies, tofu, and peanut sauce. Tonight, I put them all on top this crust to make a Thai pizza! Added mozz, cilantro, and hoison sauce. So good!
Sounds so yummy, Steph!
I’ve been looking for a good whole wheat vegan version of a pizza dough…this sounds promising…maybe I’ll throw a little nutritional yeast in the mix!
I love this recipe, have made it several times. Even my picky Chicago raised pizza critic husband loves it!
Iām wondering though, could the dough be made ahead of time and ether left at room temp or refrigerated??
Hi, I stumbled upon the sauce recipe and had to check out the pizza recipe because who doesn’t like Pizza?
As a professional german Baker a few things to consider even though this post is quite old:
– calling it whole-wheat requires a 90% (of grains used) whole-grain-product so selling this would be fraud (at least in germany)
– please use a scale to measure, cups are super inaccuarate especially when doing more than one batch at a time. Which i recommend because it should freeze well and its not really more work or wash-up.
– i could elaborate on a few tweeks for the recipe if anyone still cared let me know š
much love j
This looks so delicious! Do you use Instant yeast or Active yeast? Thank you š
This pizza dough turn out awesome!! If I make more can I freeze it? If so, should I freeze it befire or after the dough rises?
Hi Kristy! I’ve frozen the dough before with success, after it’s risen.
My dough is currently rising and I am so exited to give it a try! First time making my own dough and I’m certain it will turn out amazing!
How is the best way to keep the dough if you aren’t going to cook it right away?
This turned out great even though I only used whole wheat flour! The kids loved it. It is even better than store bought pizza! Thank you!
I just try this recipe…OMG…it was perfect..my son and his friends liked it so much that there was not one slice left…bye bye to the old recipes…this one will be my only recipe from now on…thanks so much for sharing it.
Would using all white whole wheat flour work?
It should! Hope you enjoy it!
I thought I should let you know that I use this recipe to make pizza for my husband and myself once a week. It always comes out great and it’s so easy!
That’s great to hear! Thanks for the comment, Sam. š
I wanted a hundred percent whole wheat so I used white whole wheat for one part of it and whole wheat pastry flour for the other part of it I’ll let you know how it turns out!
Great idea! We’d love the feedback. Thanks! š
After adjusting my husband to what pasta,I’m introducing him/us to this. It’s rising now. Excited to try your very easy version. Will follow up once baked and enjoyed. Thanks for sharing your recipe..
Can you use all purpose wheat flour instead of white flour?
I would think so! I usually try doing half white half wheat when I’m first subbing flour – you don’t want to make it too tough or chewy since the wheat flour can be a bit much at times.