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Easy Whole-Wheat Pizza Dough
Easy Whole-Wheat Pizza Dough
19 Reviews
From: EatingWell Magazine, July/August 2008
This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it's quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup plus 2 tablespoons lukewarm water, (105-115°)
- 1 package active dry yeast, (2¼ teaspoons)
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup whole-wheat flour
- 1 cup bread flour, or all-purpose flour, plus additional for dusting
- 2 tablespoons yellow cornmeal
Preparation
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Active
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Ready In
- Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
- Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Variation.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
- Individual variation:
- The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.
- Make Ahead Tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previous
- Per serving: 251 calories; 2 g fat(0 g sat); 5 g fiber; 51 g carbohydrates; 9 g protein; 164 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 3 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 3 mg iron; 296 mg sodium; 165 mg potassium
- Nutrition Bonus: Folate (41% daily value)
- Carbohydrate Servings: 3½
Reviews 19
October 17, 2018
By: stacey
Good pizza. It’s my go-to now. Nice and crisp and thin. I cook for 16-20 min at 450 degrees. I make two med size pizzas.
June 18, 2017
By: Toni Skidmore
This recipe is quick and easy enough to make on a weeknight, with a bit of planning ahead. Not giving it a second rise makes for a nicely textured, crispy thin crust even without blind baking, although if you did give it a second rising after forming the pizza crust(s), it would probably be lighter and fluffier (I'll try that next time). I didn't have cornmeal on hand, so I didn't use it; no problem. I added garlic powder, basil, oregano, and a touch more salt to the flours, which added more flavor. The only fault with this recipe is, it doesn't give a baking temperature! I baked it at 450°F for 12 to 17 minutes. A pizza with scant toppings will require less time, while one piled high with lots of veggies will take longer. I was pleasantly surprised, though, that this crust held up to my veggie-heavy pizza without getting soggy!
June 19, 2011
By: usgfan
well worth the effort
I made this using white whole wheat flour instead of the bread flour and honey instead of sugar. It was SO good and crunchy. I will probably never buy pre-made dough again. It also made enough to cover a 12" X 17" baking sheet.
Pros: easy, fast, and makes a very crispy crust
Cons: none
April 04, 2011
By: nk.chiemelu
Just Okay
I think I should have gone with my gut and used honey instead of sugar. I thought this, at best was bland, at worst was slightly bitter. It was thin enough (I used this to make 4 personal pizzas) that you couldn't really taste the crust much with the toppings but I like my crust to have a nice taste on its own.
Pros: Easy to Make
Cons: Wasn't crazy about the taste
February 09, 2011
By: EatingWell User
Easy, Healthy Homemade Pizza Dough
This recipe really is as easy as it sounds. I prepared my toppings while the dough was rising. The only bit of work is the 10 minutes of kneading, but I found that to be quite therapeutic actually. Next time, I might try the food processor variation, just to see how it comes out. I also might try white whole-wheat flour instead of regular whole-wheat flour for...
Pros: easy, delicious, cheaper than prepared dough
December 22, 2010
By: rwoodral
one pound of pizza dough?
This will be my first homemade pizza crust other than the jiffy box. I am not following a recipe so i am not sure if this will be enough dough. I am not sure how you find out how many pounds of dough you will need to use for the size of your pans- any help is greatly appreciated!
Cons: don't know how much dough i will need and this talks about 1 pound.
November 03, 2010
By: EatingWell User
I had never made pizza crust before, and this was very easy and fast. The crust ended up very crisp and flavorful - exactly what you want for homemade pizza! I'm so happy that I know how to make pizza crust now - no more purchasing expensive Boboli crusts!
August 11, 2010
By: MaritimeGal
I'm only giving this a 4 out of 5 because I'm not sure I made it correctly. Read about my yeast experience in my blog "Eating the Rainbow" at: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html
July 07, 2010
By: lucygj992
Delicious! It was thin, tasty, and crispy. I also wish you could do it 100% whole wheat, but I think it would be too heavy.
