Whole wheat pizza dough that tastes scrumptious? Wha? Yes! I promise! This is the recipe that has been holding me back because my other whole wheat crust recipes just weren’t up to snuff. But ladies and gents, the long-awaited whole wheat pizza crust really is amazing. My other recipes always had quite a bit of white flour (for structure and to calm the wheat-y flavor), but this new recipe uses white whole wheat, and the secret ingredient – parmesan cheese. It’s what makes this final crust crispy, and ups the flavor so your taste buds say, ‘nummy’.
Another great thing about this dough is it’s fast. You don’t have to let it rise for hours, or days as in some of my other recipes. Follow all my tips, and you will have success.
Why do I love this dough so much?
- tasty enough for Pizza Friday!
- conforms perfectly with 30-Day No Process Food Month!
- this dough should be ready by the time your oven heats up
To healthify your pizza, try adding some microgreens. They really are a pretty addition, add a ton of nutrition and won’t over-power the flavor of the pizza. Often, after it comes out of the oven, I’ll load an entire fresh green salad (lightly dressed with balsamic, olive oil, s&p) on top of our pizza, yum.Print
White Whole Wheat Pizza Dough
Recipe adapted from Cook’s Country magazine. This recipe really works! The parmesan cheese is the key! It helps crisp up the crust and adds flavor! Another key is a sceaming hot oven, think pizza shop. Truly, my best pizza dough to date!
Do mind my tips and tricks, they really work, and can lessen your frustration with the dough (and probably any other dough you’ve tried to make in the past)
- Prep Time: 20-30
- Cook Time: 10
- Total Time: 45-one hour
- Yield: 4 pizzas 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- 1 cup water (about 110–115 degrees which equates to very warm, but not scalding or boiled)
- 1 tablespoon olive oil, plus additional for brushing dough
- 2 tablespoons honey
- 2–1/4 teaspoons instant or rapid-rise yeast (one envelope)
- 2–3/4 cups white whole wheat flour plus additional as needed
- 1/4 cup grated Parmesan cheese (please no green canisters or pre-shredded)
- 1–1/2 teaspoon kosher salt (if using table salt, only use 1 teaspoon)
Preheat oven to 500 degrees. If you have a pizza stone, pop it on the bottom rack, or closest to your lower oven heat source. Otherwise, use two rimless cookie sheets, place one on the bottom rack (no parchment) to preheat, and use one as a pizza peel (A pizza peel is the flat wooden, or sometimes metal, paddle pizza shops use to transfer the pizza to the oven.).
In a 2-cup glass measuring cup (use this for easy pouring into the food processor ), whisk water, olive oil, honey, and yeast. Let sit 5 minutes or so. Pulse flour, Parmesan (the parm helps the crust crisp up and adds some great flavor, please don’t omit!), and salt in food processor until combined. With machine running, slowly pour in yeast mixture and process until dough pulls away from sides and forms ball, about 1 minute. (If the dough seems too sticky and stringy, add 1-2 tablespoons more flour.) Pop dough onto floured work surface and knead 3 or 4 times until nice and smooth (like a baby’s you know what, as they say!). You can watch the silly old video link below for tips on kneading.
The food processor is so easy for making this dough, but use your heavy duty mixer with a dough hook if you prefer. Follow the same method, but knead for 5-8 minutes in the mixer. If you don’t have either food processor or mixer, you may certainly make this dough by hand. You will need to be sure the ingredients are fairly well combined in your bowl, then transfer to a floured surface and knead by hand for at least 8 minutes. Very therapeutic!
At this point, you may, but not necessary, let the dough rest in a bowl (brush a little olive oil over the dough, so it won’t dry out) for up to an hour. Use that time to get your pizza topping ingredients ready.
Dust a sheet (at least 12″ x 12″ or so) of parchment paper with flour. Divide dough into 4 equal balls. Working with 1 ball at a time on your counter, using a well floured rolling pin*, roll and stretch dough to form 9″ (or so) circle**. Transfer to prepared baking sheet and dust dough with flour. Repeat with remaining dough, stacking each round on floured parchment (to keep them separated).
Top with your favorite toppings and slide onto the pre-heated baking sheet (it’s alright to leave the parchment on the bottom, it makes pizza life much easier all around!) Bake for 10-12 minutes or until crust is crispy and cheese is golden brown.
Carefully remove from the oven, using the rimless sheet (or pizza peel) and leave on the counter for a minute before cutting into it. Brush the crust with more olive oil (optional) or drizzle the whole pie with some nice olive oil.
Tip: if your dough is springing back as you roll it out, have no fear. Just cover it with a towel, and walk away for 5-10 minutes. This gives the dough a chance to relax a bit. You should be good to go after that.
More tips: if you are using a food processor before you make the dough, grate (or use the ‘s’ blade for your parmesan and mozzarella cheese. Transfer to a bowl, and you don’t even have to clean it out when you go to make the pizza dough. Always thinking, I am, just for you! 🙂
*if you don’t have a rolling pin, no problem, just flour a wine bottle, or any round tall bottle. Works great!
**personally, I like an odd-shaped pizza, no need for perfection with these!
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