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What do you like on your pizza? Leave a comment.
The best thing about pizza is that the possibilities are endless! And the possibilities don’t have to stop with the toppings! Switch up your favorite Pizza Dough recipe by adding whole wheat flour. Chances are, you’ll get the added nutrition and won’t even notice the difference!
Get inspired! Watch the Pizza Dough Do’s and Doughn’ts video!
GET IN LINE FOR CLUB PIZZA!
And speaking of toppings… When I think of whole wheat, I think of a Club Sandwich. So, why not a Club Pizza?!? Ricotta, spicy grilled chicken, sliced tomato and asiago topped with crispy bacon and fresh avocado. You could charge a cover for a slice of this pizza! Oh no you didn’t!
LET’S GET THIS PIZZA PARTY STARTED!
Ingredients for Whole Wheat Pizza Dough:
1 packet yeast (2 1/2 teaspoons)
1 tsp light brown sugar
2 tsp salt
2 tbsp olive oil
1 1/2 cups heated water
1 – 2 cups whole wheat flour
1 – 2 cups unbleached, all-purpose flour
cornmeal, flour for rolling
NOTE: This recipe makes six 8-inch pizzas, or ten 5-inch thin crust pizzas.
Equipment:
Electric Mixer with Dough Hook
Kitchen thermometer
wood board
rolling pin
HOW TO MAKE WHOLE WHEAT PIZZA DOUGH:
Heat water to 110 – 120(F). Add brown sugar to the bowl of the electric mixer and dissolve with heated water. Sprinkle in yeast and allow to rest for 1-2 minutes. Add olive oil and salt. Turn the mixer on low.
Begin adding flour 1/2 cup at a time until a firm yet sticky dough forms. You may not need all 4 cups of flour. I typically add 1 1/2 – 2 cups whole wheat flour, then begin adding white flour. Adjust the ratio of wheat to white flour to your taste.
Oil hands with a little olive oil and knead dough into a ball, place in an oiled bowl, cover, and allow to rise 45 minutes, until doubled in size.
HOT AND STEAMY TIP!
Allow dough to rise in a comfortable, draft free location. With oven turned OFF, place a steaming bowl of water on bottom rack of oven. Then, place covered dough on top rack of oven. This creates a moist environment and comfortable temperature yeast loves.
MY! HOW YOU’VE GROWN!
Punch down the inflated dough and knead into a ball. Cover and allow to rise another 15 – 20 minutes, until doubled in size a second time. Punch the dough down and knead… and it’s PIZZA TIME!
PREHEAT THE OVEN and baking sheet to 450 (F). Divide dough into equal portions. Dust a wooden board with cornmeal and the top of a dough section with flour.
Roll out dough to desired thickness. Place on preheated baking sheet (cornmeal side down) and top how you like…
Bake on the lower rack of the oven at 450(F) for 8-12 minutes.
The toppings will be melted and bubbling and the edges of the crust will be golden brown.
GRILLING INSTEAD OF BAKING? YES, PLEASE!
Preheat grill to medium, medium-high. Place pizza dough on the grill, cornmeal side up. The key to grilling pizza is not having the grill too hot, not having the layer of sauce, cheese and toppings too thick, and not worrying that you’re gonna get cornmeal all over the place. Rotate the pizza crust, grilling until golden. Turn the pizza crust over (cornmeal side down) and top however you like! To facilitate melting cheese, cover pizza with a bowl. For more detailed images of grilling pizza, please see the original Pizza Dough recipe.
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MORE PIZZA
 Original Pizza Dough |
 BBQ Chicken Mac n Cheese Pizza |
Link to the Pizza Dough Do’s and Doughn’ts video.
Link to the Pizza Dough Do’s and Doughn’ts blog post.
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I’ve been using your regular pizza dough recipe since you posted it. I love the oven tip, I’ll definitely start doing that, and we’ll do this recipe this week. My hubby did not like my first attempts at whole wheat pizza dough, I’m sure he’ll like this. I love the club idea, so smart!
No way, Angie!!! I can’t tell you how honored, excited and just downright PROUD I am that you are using my Pizza Dough recipe! I can’t wait to hear what your hubby thinks – my guy wasn’t too excited about the idea of whole wheat pizza crust (to put it mildly!) but he really likes it! Let me know!! xoxo