Whole-Wheat Pizza Dough

- February 07, 2011 -

Whole-Wheat Pizza Dough

This is my go-to pizza dough recipe. This recipe makes enough for about 4-5 15″ pizzas, or you could make about 8 or 9 personal-size pizzas, and the dough freezes beautifully. I have served this crust to the pickiest of eaters, young and old, and everyone loves it. The key is rolling it out very very thin, yielding a really crunchy, nutty vehicle for whatever toppings you choose. Feel free to change up which flavor of olive oil you choose. My favorites are Chipotle, Tuscan Herb, and Garlic. The Eureka Lemon olive oil also makes a delicious crust for seafood or chicken pizzas with white sauces. To keep this recipe really simple, you could throw everything in a bread machine on the “dough” cycle, use what you need and freeze the rest in portions. You can thaw slowly in the fridge, on the counter in a couple hours, or in a slightly warmed oven in an oiled bowl in about 30-45 min.


Place warm water and honey in a large bowl. sprinkle with yeast and let stand until foamy, about 5 min.
Stir in olive oil and salt, slowly add flours with a wooden spoon until a slightly sticky dough forms. Place in an oiled bowl, cover with plastic wrap,and let rise until doubled in size, about 45 min- 1 hour.
Turn onto a well floured surface, knead until elastic, about 30 seconds. Divide dough in 4 portions for regular-size pizzas, or 8 to 10 portions for mini-pizzas. (To freeze extra, place balls of dough on a cookie sheet and place in freezer until firm, about 1 hour. Put in resealable ziplock bag. Or, you may roll out crusts and freeze on sheet pans, then layer with parchment and double wrap in plastic wrap)
Bake with your favorite toppings at 450 for 15-20 minutes, depending on the size of the pizzas and the number of toppings. Enjoy!!

Dove Rewards Sign Up To Receive Special Discounts Learn More