Whole-Wheat Pizza Dough

26 Reviews
From: EatingWell Magazine Winter 2003

To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • To make 12 ounces dough:
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2-2/3 cup hot water, (120-130°)
  • 2 teaspoons extra-virgin olive oil
  • To make 1 pound dough:
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • hot water (120-130°F)
  • 1 tablespoon extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
  2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
  3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
  4. preheat oven to 500 °F or highest setting. Roll and top the pizza as desired
  5. (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
  6. and golden, 10 to 14 minutes. Serve immediately.
  • Make Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition information

  • Per serving: 765 calories; 13 g fat(2 g sat); 15 g fiber; 141 g carbohydrates; 25 g protein; 523 mcg folate; 0 mg cholesterol; 2 g sugars; g added sugars; 8 IU vitamin A; 0 mg vitamin C; 48 mg calcium; 8 mg iron; 1752 mg sodium; 513 mg potassium
  • Exchanges: 9 starch, 2 fat

Reviews 26

April 19, 2015
profile image
By: EatingWell User
Easy! Loved this recipe. The 12 oz. portion was enough to make one large pizza for us, so I would not use that recipe for 2 pizzas. I added some oregano and basil to the dough to give it a little more flavor and it was great. Next time I'm going to add a little ground flax seed and some corn meal to give it some extra texture and nutty crunch. Great, easy recipe. Pros: No rise time, makes thin and/or thick crust Cons: NULL
January 01, 2015
profile image
By: EatingWell User
Great Crust for fast and delicious pizza making So in my home we make this crust on a multi night basis. No food processor. We just add the ingredients together and knead it for a minute to get a nice consistency and then we put it in the microwave with some steaming hot water and a paper towel over it. We also usually incorporate flax seed into the dough to beef up the crunchiness. If you are looking for something tasty, healthy, and fast for a week night treat at home, this crust is perfect. Pros: Quick, easy, delicious, light, crunchy, delicious, holds together well, Cons: NULL
October 19, 2014
profile image
By: EatingWell User
Easy to make and delicious! Made thin crust pizza out of the dough, was crispy but fluffy and just was really simple to make. Will be using this recipe for making pizza crust in the future! Pros: NULL Cons: NULL
March 22, 2014
profile image
By: EatingWell User
This recipe is REALLY good. It's healthy and delicious. I've made thin & thick crust and used it for bread sticks. Tonight I'm using it for a fresh vegie pizza I'm taking to church tomorrow morning --- mmm Pros: NULL Cons: NULL
January 25, 2014
profile image
By: EatingWell User
The best pizza crust!! So easy! Pros: NULL Cons: NULL
December 09, 2013
profile image
By: EatingWell User
Changed the recipe!!! THIS IS NOT THE RECIPE I FAVORITED, BUT THIS IS THE RECIPE THAT POPPED UP WHEN I PRESSED THE LINK ON MY BROWSER. I HATE IT WHEN YOU DO THAT !!! This recipe is worthless. Eat at your own risk. Pros: LIES! DECEPTION!! Cons: READ ABOVE!
September 10, 2013
profile image
By: EatingWell User
Adding a little protein Love this recipe! I made a small change to add a bit more protein as my family is vegetarian. Using the 1 pound recipe, adding still 1 cup of whole wheat flour but then 1/2 cup of white flour and another 1/2 cup of soy flour. It's the perfect mix and has a slightly nutty flavor. I also add some dried herbs - oregano & basil - to the flour mixture. Pros: NULL Cons: NULL
March 20, 2013
profile image
By: EatingWell User
This made a delicious crust! My husband works in a pizzeria and tends to be hard to please, and even he enjoyed it! Easy to make and great flavor and texture. Very easy to stretch. Will make again! Pros: NULL Cons: NULL
January 16, 2013
profile image
By: EatingWell User
BEST EVER I followed the recipe for the 12oz dough and split to to make two nice thin crusts. They rolled out perfectly and were so delicious! I'm making another batch tonight to use for veggie snack pizza's tomorrow. Pros: Loved the nice nutty flavor and crispy crust. Quick and easy to make. Cons: NOTHING