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Whole-Wheat Pizza Dough

Rating: 4.69 stars
29 Ratings
  • 5 star values: 26
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Patsy Jamieson
Source: EatingWell Magazine, Winter 2003

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

To make 12 ounces dough:
To make 1 pound dough:

Directions

  • 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.

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  • 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.

  • Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Tips

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 Facts

Per Serving:
127 calories; protein 4.2g; carbohydrates 23.5g; dietary fiber 0.4g; sugars 0.3g; fat 0.2g; saturated fat 0.3g; vitamin a iu 1.4IU; folate 87.2mcg; calcium 8.1mg; iron 1.3mg; magnesium 24.8mg; potassium 85.6mg; sodium 292.1mg; thiamin 0.4mg.
Exchanges:

9 starch, 2 fat

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Reviews (8)

Read More Reviews
29 Ratings
  • 5 star values: 26
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
01/16/2013
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
This crust was a winner with my family tonight. This was my third time attempting to make a homemade pizza. I made a spinach Alfredo pizza....delicious! Every other crust I tried my daughter would spit it out....she would just eat the cheese. She would flip out if she knew it was a whole wheat pizza crust. Read More
EatingWell User
Rating: 5 stars
03/20/2013
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! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
I've never had much luck with pizza crust until I tried this recipe. Now I'm somewhat obsessed with homemade pizzas. The dough comes together quickly and easily and you can make a homemade pizza in the time it takes for the delivery guy to show up. No need to do any hand-kneading but I generally give it a few kneads because the dough is a pleasure to work with. I make both thin and thick-crust pizzas using this dough. The thin crust is more chewy than crisp but still very nice. With thicker crusts I find it helps to bake the crust for a few minutes before putting on the toppings or else the cheese can burn before the crust is done. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I just made this today and it is now officially my go-to recipe for homemade pizza. I added a big spoonfull of Costco's spinach & artichoke parmesan dip into the dough right before cooking. Delicious and I'm making myself hungry! Read More
EatingWell User
Rating: 5 stars
09/10/2013
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
We've made this many many times. A winner. Today my daughter made it and mistakenly used 1 tablespoon of yeast instead of a packet's worth. I think we'll keep making it that way! Read More
EatingWell User
Rating: 1 stars
12/09/2013
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! Read More
EatingWell User
Rating: 5 stars
12/19/2011
Yay I LOVE that I used my food processor to make bread! I followed the recipe for a pound but had to use way more water than stated. That being said I do live in CO and there is thin dry air up here! Anyway made 2 thin crust pizzas and thought it turned out great! Pros: Easy Quick Cheap to make! Read More
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