Whole Wheat Pizza Dough

Side view of a sliced whole wheat pizza with cheese.

5 from 1 vote

Whole Wheat Pizza Dough adds some texture and flavor to my original pizza dough recipe. Adding some 100% whole wheat flour and honey to a base recipe adds a whole new dimension and taste. Give it a try at your next pizza party!

Course Bread, Main Dish

Cuisine American

Keyword homemade pizza dough, whole wheat honey pizza dough

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings pizzas

Calories 650kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon yeast - I use Red Star
2 teaspoons granulated sugar
1 ½ cups warm water - not hot, not cold
2 Tablespoons olive oil
2 Tablespoons honey
1 teaspoon kosher salt
1 ½ cups whole wheat flour
2 cups bread flour - may need a bit less or more, depending on consistency

Instructions

Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
1 Tablespoon yeast, 2 teaspoons granulated sugar, 1 ½ cups warm water
Add honey, oil, and salt. Then add the honey, olive oil, and kosher salt to the mixer. Stir with a spatula.
2 Tablespoons honey, 2 Tablespoons olive oil, 1 teaspoon kosher salt
Add flour to desired consistency. Start by adding the whole wheat flour to the mixer. Add about one cup of bread flour and start the mixer. Let the mixer run and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour (a little bit at a time) until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
1 ½ cups whole wheat flour, 2 cups bread flour
Let the dough rise. Grease a medium bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dishtowel. Place the bowl in a quiet corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.
Form pizzas. Once the dough rises, it’s time to form the dough into pizzas. You can use cast iron skillets, baking sheets, or pizza stones. Sprinkle some flour on a large cutting board or baking mat, and separate the dough into three sections. Roll one section of dough at a time, using plenty of flour to roll it out. You can also use your hands.
Let rest. Let the pizza doughs rest for 15 or 20 minutes before adding the toppings.
Add toppings. Spread pizza sauce on the dough, followed by your desired toppings. Don’t overload the pizzas for best results.
Bake. Bake pizzas until they are baked through and browned on the bottom.

Notes

Expert Tips

When you add the warm water to the yeast and sugar – be careful to use warm water - between 100-110 degrees F.
Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate pizza dough.
When done cooking, the bottom of the crust should be slightly brown and crunchy

* Note: Depending on where you live, the temperature outside your house and/or inside your house, you may need more or less time for the dough to rise. Experiment a bit, and if the dough is ready too far ahead of time, place it in the refrigerator for awhile. If it’s not ready to bake when you want it, place the bowl over another bowl of warm water for awhile. Alternatively, you could start the oven on a low temp, turn it off, place the dough in the oven for a bit to get it moving along.

Nutrition