Homemade pizza is one of my favorite things to make—and whole wheat pizza dough just made it better.

whole wheat pizza dough

Making pizza dough from scratch is a snap and easy enough for a weeknight. It’s simple to use active dry yeast and only takes 30 minutes to rise.

I’ve never had much luck with store-bought pizza dough. It always ends up a gooey, undercooked mess. And I’m more of a thin and crispy kind of pizza crust girl.

whole wheat pizza dough

I like the flavor of whole wheat, but if 100 percent whole wheat is a bit too intense, you can opt for half whole wheat flour and half regular flour or use white whole wheat flour.

WHOLE WHEAT PIZZA DOUGH

WHOLE WHEAT PIZZA DOUGH

Whole Wheat Pizza Dough

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 1 large pizza

Whole Wheat Pizza Dough

Ingredients

  • 3/4 cup water, heated between 120ºF to 130ºF
  • 1 (1/4 ounce) package instant active dry yeast
  • 1 teaspoon honey
  • 2 cups whole wheat flour *see note about substitutions
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. In the bowl of an electric mixer or regular bowl, whisk together the warm water, yeast, and honey. Let the yeast dissolve and get frothy, about 5 minutes. If using, fit the electric mixer with a dough hook.
  2. Add in the flour, salt, and olive oil. Mix on medium-low speed or stir with a rubber spatula until the dough comes together, adding more flour if the dough sticks to the sides of the bowl. Mix for about 5 minutes or transfer dough to a floured surface and knead by hand for 5 minutes. Dough should be smooth and bounce back slightly when touched with your finger.
  3. Form the dough into a ball and transfer to a bowl greased with olive oil. Turn to coat the dough in oil and cover with a clean kitchen towel. Let the dough rise at room temperature for 30 minutes. Use dough immediately or cover in plastic wrap and refrigerate for up to 1 day.
  4. Preheat the oven to 500ºF. If your dough has been in the refrigerator, let it rest at room temperature for 15 minutes. Line a baking sheet with parchment paper. Stretch the dough by hand to fit onto the prepared baking sheet. Poke all over with a fork. Bake for 10 minutes.
  5. Top with your favorite toppings. Bake for an additional 10 minutes until crust is crisp and cheese is beginning to brown.

Notes

Instead of 2 cups whole wheat flour you may use 1 cup whole wheat flour and 1 cup all purpose flour. Or you can use 2 cups white whole wheat flour.

http://www.sagerecipes.com/2015/04/14/arugula-pesto-pizza/