Whole Wheat Pizza Dough Recipe
This recipe makes one very large pizza crust (14 inch/35 cm), or you can make two medium pizzas instead. For flatbread pizza, divide dough in half and spread each half thinly onto parchment paper before assembling and baking.
Ingredients
- 2 and ½ cups (180g) bread flour, sifted (or all-purpose flour - bread flour will yield a chewier crust)
- 1 cup (120g) whole wheat flour, sifted
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water *see notes
- Olive Oil for greasing
Instructions
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Place flours, yeast, sugar, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add water to the flour mixture, and mix on low speed until dough comes together, 2-3 minutes.
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Continue mixing for another 7 minutes on low-medium speed until dough is completely smooth and elastic and pulls away from the sides of the bowl. The dough should be slightly sticky, but if it feels too sticky, add more flour, one tablespoon at a time, or if it feels too dry, add more water.
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Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Alternatively, you can place dough in the fridge overnight or up to 24 hours. If refrigerated, before using the dough, place the bowl at room temperature for 30-60 minutes to reach room temperature.
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After the dough has risen, punch it just slightly to remove air. It’s now ready to be shaped.
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To proceed with a full pizza recipe, click here.
Recipe Notes
Warm water temperature: Yeast is a living thing and is killed off at high temperatures. Therefore, be cautious when rehydrating dry yeast. The water should be lukewarm, similar to bath water, around 115℉.
Make ahead instructions:
After the dough has risen, you can divide it into as many portions as you like and shape each portion into a disc. Wrap each disc individually with plastic wrap and place into zip lock bags. Squeeze out all the air and seal the bags. Dough can be frozen for up to 2 months.
To thaw, place a disc in the fridge overnight or for about 12 hours. Remove it from the fridge about 30 minutes before using so that it reaches room temperature, then either shape it or continue with the rest of your recipe.