Homemade Whole Wheat Pizza Dough

5 from 4 votes

Homemade Whole Wheat Pizza Dough

A homemade whole wheat pizza dough - healthy, light and a perfect base to a delicious crusty and crispy pizza! A step by step tutorial to guide you through the whole process.

Prep: 15

Resting time1

Total: 1 15

Course: How To's

Cuisine: American, Indian

Servings: SERVINGS

Calories: 140kcal

Author: Ruchi

Ingredients

ACTIVATE YEAST

2¼ teaspoons Active dry yeast
3 teaspoons Sugar
¼ cup Water

MAKES 2 (12-INCH) PIZZA BASE

2½ cups White Whole Wheat flour
1½ teaspoon Salt
¾ cup Lukewarm water
2 tablespoons Olive oil

US Customary - Metric

Instructions

KNEADING THE DOUGH

Activate the yeast - combine yeast and sugar in 1/2 cup of lukewarm water (110 degrees F).
Whisk and let it sit for 10 minutes. It will become all bubbly and frothy.
Combine everything in a bowl.
Pour in yeast, oil, and water.
Knead a soft dough.
Cover and let the dough rest for 30 - 1 hour. I like to set my dough in a warm oven to aid in the rising time.
The dough will double in size.
Pizza dough is all set and ready.

SHAPE PIZZA

Dust the dough with cornflour. Knead the dough for a good 8-10 minutes. This step is essential; please do not skip through it. (read all about this above in the main post under - Secrets to a Perfect Pizza Dough!) Divide the dough into equal portions. Above measurements make two pizzas.
Roll the dough into a circle.
Grease a baking tray and transfer the rolled dough onto the baking sheet.
Keep spreading the dough around.
Use a fork to make tiny holes at the base of the pizza.
Fold around the edges. Brush the base and sides with olive oil for a crispier crust.
I like to bake my pizza dough before I proceed with the recipe. For that, I roll the dough in a large circle, transfer it to a greased baking tray, fold the edges and spread a single layer of beans on top — Bake for 10 minutes @ 350 degrees F.
Remove the beans, and now your dough is ready to bake, top with your favorite toppings and bake until cheese is all melted and bubbly.

Notes

Other Variations!

You can use instant yeast instead of active dry yeast. Unlike active dry yeast, instant yeast doesn’t have to be proof, it can be added straight to the dry ingredients. The result will be the same. Use 2 teaspoons of instant yeast for this recipe.

Freezes Beautifully!

This recipe makes enough dough for two 12 inch pizzas. If you plan to bake just one pizza, then freeze the other half. This dough freezes beautifully.

After the dough rising time, divide the dough in half or in quarters, give it a round shape, wrap the individual round in a plastic wrap and freeze in Ziploc bags. When ready to bake, thaw the dough in the refrigerator, top with your favorite toppings, sauce, and cook. It works great. The dough is good in the fridge for 2-3 days and in the freezer for 1 month.

Nutrition