Can I make whole-wheat pizza dough ahead of time?

Yes this pizza dough can be made ahead. After punching down the dough in step 5, wrap it in plastic wrap and refrigerate it for up to 2 days. When ready to make the pizza, allow the dough to rest at room temperature for 15 minutes before rolling, topping, and baking.

How do I freeze homemade whole-wheat pizza dough?

To freeze the dough, wrap it in plastic wrap after it has risen and place it in the freezer for up to 2 months. When ready to bake into a pizza, thaw in the refrigerator for 8 hours or overnight, then let the dough rest at room temperature for 30 minutes. Roll, top, and then bake!

Can white whole-wheat flour be used instead of traditional whole-wheat flour?

If you'd prefer to use white whole wheat flour, feel free to swap it for the traditional whole wheat flour. This lighter variety of whole wheat will produce a lighter-colored crust with a less robust wheat flavor but will still provide the same health benefits.

Can I use either active dry yeast or instant yeast in this recipe?

The wonderful thing about this recipe is that you can use either dry active yeast or instant dry yeast to create this healthy pizza dough! Whether using instant yeast or active dry yeast , you can blend the yeast with the dry ingredients and add very warm water, 120-130°F, to activate the yeast.

Can I double this recipe?

Yes, in fact we often do! You can rest the two balls of dough in two separate bowls. We find it is easier to roll the ball into a circle this way. Otherwise, if you cut it in half after it rises the pizzas can come out irregularly shaped. Making a double batch is also great if you want to freeze one of the balls of dough.

Whole Wheat Pizza Dough

Description

Our whole wheat pizza dough without refined flour or sweeteners is the perfect wholesome base for your favorite pizza toppings. It is an excellent whole-grain alternative to traditional pizza crust, takes a few minutes of hands-on time, and can be made ahead.

Ingredients

Scale

1 3/4 cups whole-wheat flour or white whole-wheat flour, plus additional for rolling
1 packet instant or rapid rise yeast, approximately 2 1/4 teaspoons
1/2 teaspoon salt
2/3 cup water, 120-130 degrees F
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons maple syrup or honey

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Instructions

Place flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook and mix until combined about 30 seconds.
Add water, oil, and maple syrup (or honey.) Stir together with a silicone spatula until it starts to clump together, then knead with the dough hook on medium-low speed until smooth and just slightly sticky, about 5 minutes.
Spray a medium-sized bowl with nonstick cooking spray. Place the dough in the bowl turning to coat on all sides in the oil. Cover the bowl with plastic wrap or a tea towel and allow to rise in a warm draft-free area until the dough does not spring back when touched, 30 minutes to 2 hours.
Meanwhile, preheat the oven to 425 degrees and if using a pizza stone place it on the middle rack.
Punch down the dough by gently deflating it with your knuckles and remove it from the bowl. Dust the work surface with flour. Roll or stretch the dough into a thin 12-inch round. Top and bake as directed in your recipe.

Notes

You can use either traditional whole wheat flour or white whole wheat which is made with a variety of wheat that is lighter in color and has a less-pronounced wheat flavor.

Active Dry Yeast: Feel free to proof first but to save time, blend the yeast with the dry ingredients and add very warm water, 120-130°F, to activate the yeast.

Instant Yeast: Simply add the yeast to your dry ingredients and follow the rest of the recipe.

Make Ahead: In step 5 after punching down the dough it may be wrapped well and refrigerated for up to 2 days. Let the dough sit at room temperature for 15 minutes before rolling.

Prep Time: 12 minutes
Cook Time: 48 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of the pizza
Calories: 116
Sugar: 2 g
Carbohydrates: 19 g
Fiber: 4 g
Protein: 4 g