How To Serve Whole Wheat Pizza Dough Simple

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There’s a reason pizza is such a beloved food. It’s a blank canvas for creativity, a comforting classic, and a meal that brings people together. But store-bought dough can often be bland and lackluster. Mastering the art of homemade whole wheat pizza dough unlocks a world of flavor and satisfaction. This recipe is approachable for beginners, yet versatile enough to satisfy experienced pizzaiolos. Let’s dive in and create a foundation for pizza perfection!


Whole Wheat Pizza Dough
Whole Wheat Pizza Dough

2 ¼ cups (280g) whole wheat flour, plus extra for dusting

  • 1 teaspoon active dry yeast
  • 1 ½ teaspoons granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil, plus extra for greasing
  • ¾ cup (180ml) warm water (105°F to 115°F)

  • Directions:

    1. Proof the yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast becomes foamy and active.

    2. Combine dry ingredients: In a separate bowl, whisk together whole wheat flour and salt.

    3. Mix it all together: Add the dry ingredients to the wet ingredients and stir with a wooden spoon or dough whisk until a shaggy dough forms. Drizzle in olive oil and continue mixing until the dough comes together.

    4. Knead it out: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Add a sprinkle of flour if the dough feels sticky.

    5. First rise: Form the dough into a ball. Lightly coat a clean bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    6. Shape your pizza: Punch down the dough and transfer it to a lightly floured surface. Gently stretch or roll out the dough to your desired thickness and size. You can use a rolling pin, your hands, or even a cast-iron skillet to achieve the perfect crust.

    7. Prepping for toppings: Preheat your oven to your desired baking temperature according to your chosen pizza toppings. You can use a pizza stone preheated in the oven for an extra crispy crust. Transfer the stretched dough to a pizza pan or baking sheet.

    8. Get creative!: Now comes the fun part! Add your favorite pizza sauce, cheese, and toppings. Be generous, but avoid overloading the dough.

    9. Bake to perfection: Bake the pizza for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on your pizza to avoid burning.

    10. Slice and enjoy! Let the pizza cool slightly before slicing and serving. Gather your friends and family, and savor the deliciousness of your homemade whole wheat pizza!

    Nutrition Facts (per serving, based on a 12-inch pizza cut into 8 slices)

    Calories: 220

  • Fat: 7g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 7g

  • Please note: This is a general estimate and the actual nutritional content will vary depending on the specific ingredients you use and the size of your pizza slices.


    Homemade whole wheat pizza dough is surprisingly easy to make and offers a healthier and more flavorful alternative to store-bought options. With a little practice, you’ll be whipping up restaurant-quality pizzas in no time. Now that you have the basics down, feel free to experiment with different flours, whole wheat blends, and fermentation times to create your perfect pizza crust.

    Frequently Asked Questions (FAQs)

    1. Can I use all-purpose flour instead of whole wheat flour?

    Yes, you can substitute all-purpose flour for whole wheat flour in a 1:1 ratio. However, the dough will be slightly less nutritious and have a different texture.

    2. What if my dough isn’t rising?

    – Make sure your yeast is fresh and active.
    – Ensure the water temperature is lukewarm (around 105°F to 115°F). Cold water won’t activate the yeast, and hot water will kill it.
    – Check if your dough is in a warm place for rising. A cool environment can slow down the process.

    3. How can I store leftover dough?