100% Whole Wheat Pizza Dough

This easily 100 % whole wheat pizza dough recipe will have you creating delightful and healthy thin-crust pizza in no time .
Whole Wheat Pizza Dough
Let me tell you correct away : this recipe wasn ’ thymine born overnight. It ’ s the solution of a bunch of feat and many tests over the last few weeks, in search of the perfective texture for this whole wheat version. Yes, we have been eating a lot of pizza hera recently !
Until recently, I wouldn ’ triiodothyronine risk a 100 % whole wheat pizza dough myself, largely because I was afraid of a excessively baffling and dense texture and I was besides uncertain of the concluding flavor. If you besides want to go increasingly from general-purpose to wholly wheat in your pizza, merely start with this “ easy ” hale pale yellow pizza dough that combines both flours together.

After years of preparing this recipe, I was ultimately quick to take it one step further and explore a 100 % hale wheat translation. If you have been following my web log closely recently, you might have noticed that I increasingly tend to use whole wheat flour, such as in my hale wheat no-knead bread, solid wheat proto-indo european crust, whole wheat waffles, etc .
Whole Wheat Pizza Dough

Why is whole wheat flour healthier (than white flour)?

Before we go any further, let me break down the nutrients inside whole wheat flour. While white flour is made from heavily refined and processed pale yellow grains, whole wheat flour is made from grains that have not undergone the heavy process that separates the fiber-rich elements from the stay of the texture. The solution is that whole wheat flour contains much more fiber than its white counterpart .
wholly pale yellow flour besides has a lower glycemic exponent than white flour, which helps regulate your blood sugar after a meal. last, wheaten flour provides a nutritional advantage over some white flours due to its vitamin content. whole wheat flour naturally contains respective vitamins, including vitamin bc, vitamin b2 and vitamins B-1, B-3 and B-5 in much higher levels than white flours .
so yes, you can eat healthy while eating pizza. It ’ second all about the ingredients, the ones you use in the crust playing an important character. then of course, try to pay care to the choice of toppings to stay on the healthy side .
Whole Wheat Pizza Dough

Choosing the yeast

The independent trouble for me was choosing the yeast, and in which proportions. I first crafted this recipe in half the size, but finally reviewed the unharmed work because, let ’ s confront it, who shares a bantam pizza in 4 servings only ? We want more ! so I doubled the proportions and wondered how yeast would scale. indeed, the sum of dry yeast in recipes and on the packaging instruction is often exaggerated. As a result the dough rises besides cursorily and has a “ yeasty ” taste .
here ’ s what I found : I obtain best results when using active dry yeast, that I first gear activate by combining it in halfhearted to warm water with a little bite of honey. Once the yeast assortment is foaming, it ’ sulfur cook to use. Add all the dry ingredients, olive oil, and shape the boodle. Let rise, and your job is done, basically .
then, I did some tests using instant yeast, that is sometimes easier to find than the active dry yeast, depending on the country you live in. Instant yeast, besides known as fast-rising or rapid upgrade, has a higher rising power than active-dry yeast and can be directly added to the dry ingredients without rehydrating or proofing first .
normally, in order to use active dry yeast instead of instant yeast in a recipe, multiply the amount by 1.25. In this recipe, 1 2/3 teaspoons of moment yeast = 2 teaspoons active agent dry yeast .
Whole Wheat Pizza Dough

The other ingredients

Whole wheat flour. I used 100 % wholly grain solid wheat flour, but you can go for white all wheat flour rather, or use half of each .
Water. Please use lukewarm water around 105°-115°F ( 40°-45°C ). Anything over 120°F ( 50°C ) will kill your yeast .
Honey (or sugar). A slight amount of beloved or sugar is used to proof the yeast in the first step. Sugar increases the yeast ’ randomness activity, while salt can control it. furthermore, a slender tint of boodle will tenderize your dough, specially when paired with the olive oil .
Olive oil. Extra virgo olive vegetable oil gives this pizza crust the best taste. You ’ ll besides line your bowl with olive petroleum as the boodle rises .
Salt. Salt brings a little spirit to the crust. Pizza dough without salt tastes bland regardless of the toppings .
Cornmeal. not all pizza dough recipes use cornmeal to dust the pan, but I prefer it. The main argue you sprinkle cornmeal onto the bed of your pizza pan is so that the pizza won ’ metric ton stick to the bottom of the pan ( believe me, I tried and massively failed ! ). besides, cornmeal gives the pizza crust a little relish and crisp texture a good .
Whole Wheat Pizza Dough

Which pizza pan to use?

I went for the raw Appolia ceramic pizza stone and completely fell in sexual love with it. The pizza crust gets a perfect crisp texture, precisely as you expect it. A little tip : preheat the gem while you preheat the oven to avoid the huge contrast of temperatures .

A few pizza topping ideas for “healthier” pizza:

Lastly, if you make 100% whole wheat pizza dough, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram ! Thank you and enjoy!
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Whole Wheat Pizza Dough

100% Whole Wheat Pizza Dough

5

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5

reviews

  • writer :

    Read more: Who Invented Pizza?

    Delphine Fortin

  • homework time : 15 mins
  • cook time : 15 mins
  • sum prison term : 30 mins
  • give :

    2

    pizza doughs

    1

    x

  • class : Main course

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Description

This easy 100 % whole wheat pizza dough recipe will have you creating delicious and goodly thin-crust pizza in no time .

Ingredients

Scale

For 2x 1 pizza dough:

  • 1 cup ( 240 ml) lukewarm water
  • 2 teaspoons ( 7g) active dry yeast*
  • 1 teaspoon honey
  • 2 cups ( 220g) whole wheat pastry flour + more for kneading
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal for lining the pan

Instructions

  1. In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
  2. Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
  3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
  4. Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
  5. Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.

Notes

* If using moment yeast, use 1 2/3 teaspoon moment yeast. In this scenario, you do not need to re-hydrate the yeast in water. Simply mix the moment yeast with flour, add the salt, then pour the lukewarm urine and olive oil.

** You can use the boodle right after it doubled in size. For best results, punch it down after the first surface and stead bet on in the bowl. Cover and place the bowl in the electric refrigerator over night or up to 3 days. Remove from the electric refrigerator 3-4 hours before broil .
*** If using a pizza stone, preheat the stone in the oven beginning, then place the dough, trim with toppings, and bake for 15-20 minutes .
Whole Wheat Pizza Dough