Whole Wheat Pizza Dough (Adapted from Eating Well)
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.
If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil
I buy my yeast in the huge container at Costco. Do you know how many teaspons of yeast comes in the small packages you referred to? Thanks!!! Recipe looks great!
ReplyDeleteHi Amanda,
ReplyDeleteI buy the same thing. 1 package is 2 1/4 teaspoons
I'm new to cooking with whole wheat flour, but this is one of my new favorites and I think the best pizza crust I've ever made. The texture is great and just the right amount whole wheat in the background. You would never be able to pick it out if someone didn't tell you. Hearty & rustic but still not too heavy and couldn't be much easier to make.
ReplyDeleteJeremy - We really love this pizza dough and use it lots of different ways. It is great for calzones too!
ReplyDeleteHi Joe, can I make this dough in advance? And can you freeze it, how would you proceed to making the pizza? Thanks, I made your chicken chili with hominy and it was fantastic. Thanks, Beth
ReplyDeleteBeth - I've never made it in advance, but I don't see why you couldn't. It would probably keep for a couple days in the fridge. If you freeze it, you would probably do it after the first rise and then thaw it overnight in the refrigerator. Then bring it back to room temperature and it should be easy to work with!
ReplyDeleteI've frozen the dough and it's still fabulous. I did exactly as you suggested here, let it thaw in the fridge overnight and then brought it to room temp before shaping and proceeding as usual. Great recipe!
ReplyDeleteBrilynn - Awesome, thanks for letting us know! I'll have to try that one of these days.
ReplyDeleteHow hot is "hot"?
ReplyDeleteAnon - warm water, about 105 to 115 degrees.
ReplyDeleteYUM my dad makes the best (blue ribbon from CA state fair) whole wheat bread. He grinds his whole wheat. I am going to try this pizza dough. Thanks
ReplyDeleteYou've got to try it with honey in place of the sugar, let it proof with the yeast for 10 minutes, and put the dough ball in the fridge over night. The flavors and texture that develop are great!
ReplyDeleteAre you using the blade or the dough hook on your processor? I just want to make sure I don't ruin it if I ever gte around to trying this...
ReplyDeleteTHanks
Mariah - I've always just used the blade!
ReplyDeleteOne more question....is this enough for one or two thin crust pizzas? We like it thin, not tortilla thin, but as close as we can get.
ReplyDeleteTHanks again for all of your help. Tonight will be PIZZA NIGHT!!!!!
Mariah - I use the 12 ounce version of the dough and it stretches out pretty thin for 1 pizza dough.
ReplyDeleteJoe, I just wanna say THANK YOU for such an awesome recipe! I doubled the 12 oz recipe, and subbed a bit of spelt for a bit of the WW, and used honey in place of the sugar.
ReplyDeleteMY family RAVED! We each made our own personal little pizza, each the thickness we wanted. Tis recipe is going into regular rotation at my house. AWESOME!
Mariah - Fantastic! Glad to hear it worked out well for you - keep up the pizza makin'!
ReplyDeletePeking Chicken pizza for supper tonight. Made a double batch of dough- going to try one as stuffed crust pizza too.
ReplyDeleteLove your recipes. Great eating and reading!
I tried this last night-I kept thinking that I would have to pull out my mixer to do the beating. I would have never thought my food processor could do it.
ReplyDeleteThis is now my favorite pizza crust recipe-I made your Spinach, Caramelized Onion and Bacon pizza with it and my husband just about licked the pan clean. Kudos! :D
Anon - Great!
ReplyDeleteTracey - Thanks for the feedback. I'm happy to hear you gave this wonderful dough a try!
hi joe
ReplyDeletejust a little note say how much i enjoy your recipes, look forward to them everyday.
could you please tell please?me if whole wheat flour ....is the same a wholemeal flour i did look in the supermarkted here in australia but that all i can find,also on your page on the left hand sided there is a little cupcakes in two colours is there a recipe for that one please.
hugs
maria
Maria - I think it is pretty close, but since I can't see the product, I can't be for sure!
ReplyDeleteThat actually isn't a cupcake - it is the recipe for the Decadent Peanut Butter Cups!
hi joe, how much honey should i sub for the sugar?
ReplyDeleteAudrey - The amount is so trivial, just enough to give the yeast a bit of food to feed on.
ReplyDeleteWe made this dough last night for making calzones... it was so easy and so good! Thanks for a great recipe! This is a keeper!!! Love the blog!
ReplyDeleteWendy - Glad you gave it a try!
ReplyDeleteFirst - thanks for sharing so many wonderful recipes and adding such great commentary and useful suggestions.
ReplyDeleteI also buy bulk yeast. My new favorite kitchen gadget is a "yeast spoon" from King Arthur Flour that is made to measure 2 1/4 teaspoons of yeast - the amount contained in the small packets available in groceries. Sometimes the simplest of inventions provides the greatest convenience!
I love this recipe! I've changed a couple little things and linked to your recipe on my blog. We now have Pizza Fridays, too! Thank you so much for sharing! (oh, and I haven't read all the comments yet, but this does work nicely in a bread machine too).
ReplyDeleteHi Joe, great blog! After mixing the dough in the food processor did you knead it by hand or mixing it in the food processor is enough. Thanks!
ReplyDeleteAnon - In the food processor is enough, but if you like, you can knead by hand for a minute if you want to get a good feel for the dough.
ReplyDeleteJust wanted to let you know I have been reading about this pizza crust for a long time and never made it. I finally did and I loved it! I doubled it - tried both sugar and subbing honey. Fantastic!!! I have never made anything like this before - so if I can do it - anyone can!
ReplyDeleteI made this tonight for the White Italian Sausage pizza. It was great. I made in my breadmaker on the pizza cycle - so easy. And I used KA white whole wheat flour for the whole wheat. Nobody guessed there was any whole wheat in the crust.
ReplyDeleteWhat is your thought for replacing ap flour with whole wheat pastry flour?
ReplyDeleteAnon - I've never used pastry flour in pizza dough. It couldn't hurt to try, but the texture may be different. Let us know!
ReplyDeleteYay - I did it. I finally made this pizza dough and came out great. I never knew I could make my own pizza, but I did it!
ReplyDeleteThank you so much for posting this recipe and all your other recipes using this dough(pizza, calzones, etc.)
hello joe, can you please include the baking time and temperature on this recipe? there are so many great comments and raves but it doesn't say how long to cook it. : )
ReplyDeleteSweetie - It all depends on how you use the dough. Refer to one of our many pizza recipes for a reference on what we do.
ReplyDeleteI can't believe you have been on the web for six years and I am just now finding your site! This is a great pizza dough recipe. I love the fact that it uses whole wheat flour in addition to white flour. Thanks for the recipe. My family loved the pizzas (including the 6yr old and the 2 yr old.) The 6yr old actually commented on how good the dough was!
ReplyDeleteElida - I'm glad you found us! Happy to hear the dough worked out for you!
ReplyDeleteAdd me to the list of fans of your pizza dough! Made a double batch today, and two types of pizzas, and they turned out lovely. Thank you!!
ReplyDelete