Easy Whole Wheat Pizza Dough
The dough for this whole wheat pizza dough is a bit sticky, but be patient: it's worth it for the perfectly fluffy, chewy crust! You can make this pizza restaurant-style with a pizza peel + pizza stone, or use a large cast iron skillet or baking sheet. For a make-your-own pizza party, the dough can be cut in half and used to make two smaller pizzas.
Servings: 8 (makes one 14-inch pizza)
Ingredients
- 2 cups (250g) whole wheat flour
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 3/4 cup (180ml) warm water (110F)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey (optional)
- All-purpose flour, for dusting (if you're using a pizza peel)
- Cornmeal, for dusting (if you're using a pizza peel)
Instructions
Make and Rest the Dough
- Mix the dough: In a large mixing bowl, whisk together the whole wheat flour, yeast, and salt. Pour in the warm water, olive oil, and honey (if using). Stir with a wooden spoon until a shaggy dough starts to come together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into a ball. (Alternatively, knead the dough in a stand mixer fitted with the dough hook on low speed for about 4 minutes.)
- Let the dough rise: Lightly grease the mixing bowl with olive oil and set the ball of dough in the bowl. Cover and leave it in a warm spot to rise for 30 to 45 minutes, or until nearly doubled in size.
Top, Bake, and Enjoy!
- Get ready to bake: Preheat your oven to 500°F. If you’re using a pizza peel, place a pizza stone on a rack in the oven to preheat.
- Prevent sticking. If you’re using a pizza peel, lightly dust with all purpose flour and cornmeal. Or coat a baking sheet or large cast iron skillet with a thin layer of olive oil.
- Stretch the dough. Set the dough on your chosen surface and stretch into a circle about 12 to 14-inch in diameter. (Alternatively, divide the dough in half for two smaller pizzas.) With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. To form the crust, leave the edges of the dough slightly thicker than the middle.
- Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings.
- Reduce the oven temperature to 450°F and bake. If you’re using a pizza peel, carefully shimmy it and slide the pizza off onto the baking stone. Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are cooked. For a cast iron or baking sheet, set in your oven and bake for 20 to 25 minutes.
- Slice and serve: Transfer the pizza onto a cutting board or pizza plate. Slice and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
- Here are a few of my go-to pizza toppings:
- Sauce: tomato sauce, homemade pesto, a simple drizzle of olive oil, or some balsamic glaze after baking.
- Cheese: fresh mozzarella, burrata, ricotta, feta, gorgonzola, shredded mozzarella, or a mix.
- Veggies: Artichoke hearts, black olives, tomatoes, pickled red onion, baby spinach, bell pepper, the sky’s the limit.
Nutrition
Calories: 129.9kcal | Carbohydrates: 23.5g | Protein: 5.2g | Fat: 2.7g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 294mg | Potassium: 138.1mg | Fiber: 4g | Sugar: 0.8g | Vitamin A: 2.7IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1.2mg
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