The Best Whole Wheat Pizza Dough
Making your own whole wheat pizza dough from scratch is easier than you think! A mix of flours, olive oil, and a touch of maple will give you the perfect crispy, tender, and flavorful crust that works with just about any pizza recipe.
Servings: 12
Calories: 139kcal
Ingredients
- 1 ½ cups water, heated to about 110°F
- 1 (¼ ounce) packet active dry yeast
- 1 teaspoon organic granulated sugar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons salt
- 1 ½ cups bread flour, plus more as needed
- 1 ½ cups whole wheat pastry flour, plus more as needed
Instructions
- Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
- Stir the olive oil, maple syrup, and salt into the yeast mixture.
- Stir 1 ½ cups of bread flour and 1 ½ cups of whole wheat pastry flour together in a large mixing bowl.
- Pour the yeast mixture into the flour mixture and stir to form a soft dough.
- Transfer the dough to a well-floured work surface.
- Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
- Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
- Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
- Cut the dough in half. Each half can be used to make one medium pizza crust.
Notes
*You can add either type of flour while kneading. I usually end up working about ½ cup in.
This recipe makes about 2 pounds of pizza dough.
Nutrition
Serving: 1slice (1/12 of recipe) | Calories: 139kcal | Carbohydrates: 24.6g | Protein: 3.3g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 388mg | Potassium: 32mg | Fiber: 2g | Sugar: 1.4g | Iron: 7mg