Whole wheat flour pizza dough. Searching for the perfect crust using 100% whole wheat flour? Only finding recipes that use a small amount of all-purpose flour? Well look no further because I have made and tested this recipe several times now. I am confident that it can be made the same each time with great results so I’m willing to share them with you. This picture of my pizza was the first time I ever made it with whole wheat dough.
I’m always asked, “What kind of whole wheat flour do you use?”
To be completely honest, I have only made this recipe with the Kroger brand 100% whole wheat flour. It is fairly inexpensive to see how your family likes the whole wheat bread products.
People in our cooking group on Facebook swear by White Lily, King Arthur and Bob’s Red Mill whole wheat flour but we have not tried them yet. I am quite happy with the dinner rolls, loaves of bread and pizza dough that the inexpensive Kroger brand of wheat flour made for our family. I was actually really surprised at how big the dinner rolls rose and baked up like a fresh yeasty roll you would get at the steak house. You can bake for your family using only whole wheat, I have proven it with my picky eaters!
Ingredients for Whole Wheat Pizza Dough
- 3 1/4 C whole wheat flour
- 1 teaspoon salt
- 3 TBSP olive oil (or a good 6 second pour from your bottle) I really never measure
- 1 TBSP garlic powder
- 1 TBSP Oregano (Italian seasoning can be used)
- 1 1/2 C warm tap water
- 1 TBSP honey
- 1 1/4 TBSP instant yeast
Here is how I put it together:
- Run your tap water to hot and once it starts getting hot, measure out 1 1/2 cups of water. Add the honey and stir to combine. Now sprinkle the yeast in and stir to dissolve. Now leave it sit while you do the dry ingredients. It will start to foam and that is perfect!
- In my KitchenAid Mixer, I carefully measure the flour into the mixing bowl and add the salt, garlic powder, and oregano to the flour. Now just add your olive oil to the mixer while it is going. Just drizzle it in so that it clumps up with the dry flour and seasoning mixture. I always just use the mixing beater and not the dough hook.
- Once the yeast, honey, and water mixture is foamy (about 10 minutes is a good rule) you can slowly add it to the whole wheat flour and seasonings mixture.
- It will come together fast and as soon as you can’t see any dry spots turn off the mixer.
- For this step, I flour a clean kitchen towel for easy cleanup and to use as a cover while the dough is rising.
- Turn your pizza dough out on to the floured towel. Kneed it until it is smooth, it doesn’t take long. You can add more whole wheat flour in this step if you need it. You’ll know if you need more flour if it sticks to your hands.
- Now oil a bowl that can allow the dough to rise to double in size. (I pour in a few drops and then move it around with a coffee filter)
- Add your whole wheat pizza dough to the bowl and turn it over a few times to get it all oiled up good.
- Shake off the towel you used to kneed the dough on in the trash or sink and use it to cover the bowl of dough.
- Now we wait for it to rise, usually 45 minutes to an hour.You can turn on the oven and let it just start warming before turning it off and putting the dough bowl in to rise there faster.
Now that the dough is double in size:
- Oil one of the pans you plan to bake your pizza on to let the dough rise again.
- Cut the pizza dough into 2 pieces. You can see I made a large dough and a small sized pizza dough out of this recipe. If you like a thick crust, you can use this as one dough. Just be sure to bake it a little longer.
- Place both pieces on the oiled baking pan and cover with the same towel you have been using.
- Let rise for another hour before moving on to rolling out and adding your toppings.
After the dough pieces has sat for an hour:
- Roll your dough out to the size and shape you are wanting on an oiled pan.
- Bake in a preheated oven for 5-10 minutes depending on how thick you rolled it.
- Add your sauce, toppings and cheese.
- Bake at 400 until the top is golden brown. (Baking times may vary as I am using my Pampered Chef stones)
I like to fill the big baking stone from edge to edge and it makes a 10 slice pizza. They are big slices of pizza too. It normally takes a half pound of meat (I used 1/2 pound sausage in the one below) for a large pizza. you can use more meats if you want a meat lovers pizza or are feeding more people. I also added onions and green peppers to the big one below. The small pizza has ham and pineapple for toppings. You can choose whatever toppings and cheese you like.
If you try this whole wheat flour pizza dough recipe, let me know what you think in the comments. I’d love to hear from you!