This whole wheat pizza dough strikes the perfect balance between hearty nutrition and tender texture. By combining whole wheat flour with a portion of white flour, you achieve a crust that is robust enough to hold heavy toppings yet light enough to enjoy on its own. The natural sweetness of the wheat pairs beautifully with classic Italian herbs, garlic, or spicy pepperoni. Ideal for casual weeknight dinners or weekend gatherings, this vegan-friendly dough comes together quickly with simple pantry staples. It offers a wholesome alternative to standard refined flour crusts without sacrificing that satisfying chew and crispy edge. Perfect for homemade pizzas, flatbreads, or even dipping in marinara sauce.
Whole Wheat Pizza Dough
Description
This whole wheat pizza dough strikes the perfect balance between hearty nutrition and tender texture. By combining whole wheat flour with a portion of white flour, you achieve a crust that is robust enough to hold heavy toppings yet light enough to enjoy on its own. The natural sweetness of the wheat pairs beautifully with classic Italian herbs, garlic, or spicy pepperoni. Ideal for casual weeknight dinners or weekend gatherings, this vegan-friendly dough comes together quickly with simple pantry staples. It offers a wholesome alternative to standard refined flour crusts without sacrificing that satisfying chew and crispy edge. Perfect for homemade pizzas, flatbreads, or even dipping in marinara sauce.Ingredients
Directions
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Dissolve 1 teaspoon sugar and 1 package yeast in 1/2 cup lukewarm water; let stand for 10 minutes until foamy.
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Heat the remaining 1 cup water and 2 tablespoons salad oil until warm (not hot); stir in the yeast mixture.
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In a large bowl, combine whole wheat flour, 2 cups white flour, and salt.
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Pour the yeast mixture into the flour and stir until a sticky dough forms.
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Turn dough onto a floured surface and knead for 5 minutes, adding the remaining 1/4 cup white flour if necessary to prevent sticking.
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Place dough in a greased bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.
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Punch down dough and divide into two equal portions.
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Roll out each portion on a floured surface to desired thickness.
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Add your favorite toppings and bake at 450&# 194;°F (232ðC) for 20 minutes or until crust is golden brown.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 914.7kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 4884.0mg204%
- Total Carbohydrate 178.2g60%
- Dietary Fiber 14.1g57%
- Sugars 0.9g
- Protein 27.1g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Yeast Activation: Ensure the water is lukewarm (about 105-110ðF). Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.
Kneading Tip: Whole wheat dough can be stickier than white dough. If it sticks excessively to your hands, sprinkle small amounts of the reserved white flour, but avoid adding too much as it can make the crust tough.
Storage: The dough can be refrigerated for up to 24 hours for a deeper flavor. Alternatively, freeze the risen dough balls for up to 3 months. Thaw in the refrigerator before rolling.
Baking Surface: For a crispier crust, bake on a preheated pizza stone or inverted baking sheet.
