Whole-Wheat Pizza Dough

Rating: 4.68 stars
28 Ratings
  • 5 star values: 25
  • 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

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Recipe Summary

total:
15 mins
Servings:
6
Nutrition Profile:
Dairy-Free
Vegetarian
Vegan
Healthy Pregnancy
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 8% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 0.4g 2% DV; sugars 0.3g; fat 0.2g; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 1.4IU; vitamin cmg; folate 87.2mcg 22% DV; calcium 8.1mg 1% DV; iron 1.3mg 7% DV; magnesium 24.8mg 9% DV; potassium 85.6mg 2% DV; sodium 292.1mg 12% DV; thiamin 0.4mg 36% DV.
Exchanges:

9 starch, 2 fat

Reviews (28)

Read More Reviews
28 Ratings
  • 5 star values: 25
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
bradfieldsmith@gmail.com
Rating: 5 stars
08/31/2018
I got tired of my previous recipe. It called for AP flour only and an overnight rise and yielded two pizza crusts. I would bake one dough ball freeze the second. Too much hassle. I found this recipe maybe ten years ago and it's 99% as good as the other. We make it almost every Friday night (Pizza! Wine! Netflix!) Modifications over the years: I measure the flour by weight (thanks to King Arthur Flour for getting me started on that). Dry ingredients go into the food processor bowl and the 2 tsp of olive oil go on top of the dry stuff. I don't bother measuring the water just start the processor and SLOWLY drizzle in water until the dough ball looks and sounds right. That's a lot of kneading so I count to 30 and call it done. After the rise I roll the dough out on parchment paper to make transferring it to the stone easier. Preheating the oven with the stone inside is the way to go but the crust will be OK even if you forget and start preheating when you start measuring the ingredients. I use the middle rack. Husband and I like to bake the naked crust for about 7 minutes mostly because we like to pre-cook some of the toppings. After 7 we take out the crust and add the sauce and toppings. Back in the oven for another 5 -7 minutes then back out for whatever shredded cheese we've chosen. 2 minutes to melt the cheese. The pizza rests on a wire rack briefly so the cheese and toppings stay on the crust when we slice it. By the way EatingWell has a recipe for Asparagus with Read More
Zaki Mom
Rating: 1 stars
04/03/2018
Made 1 lb one. 3/4 water was way too less. Lowest rack on 500 F??? Whole pizza base was burned within 5-6 minutes. Read More
EatingWell User
Rating: 4 stars
04/19/2015
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 Read More
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EatingWell User
Rating: 5 stars
01/01/2015
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 Read More
EatingWell User
Rating: 5 stars
10/19/2014
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! Read More
EatingWell User
Rating: 5 stars
03/22/2014
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 Read More
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EatingWell User
Rating: 5 stars
01/25/2014
The best pizza crust!! So easy! 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
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
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
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
04/14/2012
Golden Wholesome Pizza Crust I just finished making my second homemade pizza using this crust recipe and I can't get enough! I love that it can be made a day in advance (as directed store dough in plastic bag in the fridge) and also as a fun weeknight dinner. Using a food processor makes kneading super simple and I love the nutty flavor that the whole wheat flour provides. Thank you! I have tagged this as a keeper! Pros: Quick Nutritious Read More
mayqueen
Rating: 5 stars
02/18/2012
LOVE IT!!!!!!! Just made it. Soooo EASY and simple Read More
EatingWell User
Rating: 5 stars
02/10/2012
My go-to recipe and I use a bread machine I make this in my bread machine all the time on the dough setting - it's my go-to recipe. I do make one slight change - I use 1 T honey instead of the sugar. Love it! We never order pizza out because I can make it almost as fast! Read More
EatingWell User
Rating: 5 stars
01/06/2012
This crust is amazing!! I'm thirteen and made this once already and have another one resting as I type! It is delightfully crisp on the outside and oh so soft on the inside! I put a little less flour since it would be a bit thick with all the flour (or you could add a little water). Totally a keeper!!! Thank you! 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
EatingWell User
Rating: 5 stars
10/30/2011
This dough is awesome!! So easy to make and it's so fillling. Two pieces of pizza and we're full and very satisfied. I use honey instead of sugar and put it in with the oil and water. Read More
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
RockLee
Rating: 5 stars
10/30/2011
My wife and I really like this dough for it's flavor and ease of use. It takes minimal time to mix and is ready for a wonderful home made pizza. Read More
EatingWell User
Rating: 5 stars
10/30/2011
So yummy! I made this for my family and the crust came out wonderful --highly unlikely for wheat crusts! Not to mention it was cheesy and oh so good! Thanks for a great recipe. 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
Knopka
Rating: 5 stars
10/30/2011
I think it was very tasty and soft. I did add about 2 more tablespooons of water. 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
10/30/2011
I was looking for a good tasting whole wheat pizza dough. I found this recipe and made it & it was so tasty. My family loves it and it is healthy for them too. Forget about ordering pizza out...this dough is soft in the middle and crispy on the outside. Read More
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: 5 stars
10/30/2011
I was feeling lazy and this came up in my search for a food processor whole wheat dough recipe. So glad it did. It is awesome. I used dark brown sugar instead of regular. This is the easier pizza dough I ever made and my first food processor one. The combination of ingredients is easy and wonderful together. I was able to make a very thin and crispy crust out of half and am saving the other half to make pizza pockets later this week. I don't think I will ever use another recipe. Plus the wheat flavor was pleasant not harsh like some recipes I have tried. FABU! Read More
EatingWell User
Rating: 5 stars
10/29/2011
This dough turned out great! It definitely has a whole wheat taste but we liked it. I have a mini food processor so I had to make three small batches to get the whole pound. My first turned out very hard--I think this was from processing it too much. The next two I barely kept in the food processor; as soon as they resembled dough rather than loose flour I pulled them out and kneaded them by hand for a few seconds. They were soft and rolled wonderfully; they also made a whole pizza thin crust. If you don't have a food processor this dough would be easily made by hand. In fact as I was making it I wondered if the food processor was even worth it! (It made things a little easier but then I had to spend the extra time cleaning it afterward!) Read More
h_wentworth@hotmail.com
Rating: 5 stars
10/29/2011
Lucky first try! From reading the comments it seems like I picked the perfect recipe for my first attempt at making pizza dough. I made calzones and the crust was thin and crisp on the bottom and light on the top. A winner! Read More
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