Whole Wheat Pizza Dough

posted in: Bread, Pizza | 2

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We make homemade pizza a lot at our house and this is our go-to recipe for the crust. I was a little unsure of how to present this recipe because depending on the size of your pizza pan, this recipe may be enough for two pizzas. I have a 15-inch pizza stone and this recipe will make one thicker crust 15″ inch pizza. We always pull out enough dough to make 3 personal pizzas for the kids, then the leftover dough makes a 15″ pizza that has a thinner crust. So, the nutrition listed below is assuming that the entire recipe is used for a 15″ inch pizza with 8 slices. If you were using a 12 inch pizza pan, you should be able to get 2 thinner crust pizzas out of this dough. **Spoiler – I’m going to post a yummy pizza recipe tomorrow**

Whole Wheat Pizza Dough
Author: 
Recipe type: Bread
Serves: 8 servings
 
Ingredients
  • 1 pkg dry yeast (2¼ tsp)
  • 1 tbs honey
  • 1 cup warm water
  • 1.5 cups bread flour
  • 1 cup whole wheat flour
  • ½ tbs olive oil
  • 1 tsp salt
Instructions
  1. Dissolve yeast and honey in warm water, let stand 5 minutes.
  2. Lightly spoon flour into dry measuring cups, level with a knife. Add 1¼ cup of bread flour, whole wheat flour, oil, and salt to yeast mixture, stirring until blended. Dough will be sticky at this point.
  3. Turn dough out onto a floured surface.
  4. Knead until smooth and elastic, about 10 minutes.
  5. Add enough flour, about ¼ cup, 1 tbs at a time to prevent dough from sticking to hands (dough will feel tacky)
  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 45 minutes or until doubled in size.
  7. Press 2 fingers into dough, if indentation remains, the dough has risen enough.
  8. Punch dough down, cover and let rest 5 minutes.
  9. Roll onto a 15-inch circle on a floured surface.
  10. Top and bake according to recipe directions.
Nutrition Information
Serving size: 8 Calories: 153 Fat: 1.1 Saturated fat: 0.1 Unsaturated fat: 0.8 Trans fat: 0 Carbohydrates: 30.1 Sugar: 2.1 Sodium: 220 Fiber: 2.3 Protein: 4.95 Cholesterol: 0
5 Weight Watchers SmartPoints per slice

Dissolve yeast and honey in warm water, let stand 5 minutes.

DSC_0020Give it a stir.
DSC_0021 You can see that the yeast is activated and bubbling.
DSC_0023 Lightly spoon flour into dry measuring cups, level with a knife. Add 1 1/4 cups of bread flour, whole wheat flour, oil, and salt to yeast mixture,stirring until blended.
DSC_0025Turn dough out onto a floured surface.

DSC_0027Knead until smooth and elastic, about 10 minutes. This is the part where you get to take your stress out on the dough!

DSC_0028Add enough flour, about 1/4 cup, 1 tbs at a time to prevent dough from sticking to hands (dough will feel tacky)

DSC_0029Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 45 minutes or until doubled in size. I have a bread proof setting on my oven, so I just stick it in there.

DSC_0032DSC_0033DSC_0036Press 2 fingers into dough, if indentation remains, the dough has risen enough. Punch dough down, cover and let rest 5 minutes.

DSC_0037Roll onto a 12 or 15-inch circle on a floured surface. Top and bake according to recipe directions.
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2 Responses

  1. Julie Kamienski

    my grandfather made whole wheat pizza crust back in the 70s and 80s and it was so awesome – he always said it was healthier and provided a richer flavor

    • Jen F

      You should give it a try. It’s pretty easy to make. Scott is the baker in our family, but I can still manage to make this recipe!

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