This crust is made with 100% whole wheat flour, but doesn’t lack the crispness and chew of traditional thin pizza crust made out of refined flours.
Pizza… where do I begin? People of all ages love pizza. If it was up to my son, we would eat it for every meal, every day of the week. Let’s say that we have compromised and most weeks we have it once. I am very picky with pizza; some may say snob like. I was very fortunate to live in Italy for 4 years and had my fair share of true Italian pizza. The way it was meant to be. They really know what they are doing over there in Italy.
Flavorful thin crisp crust, top with the freshest tomato sauce, and any topping you can think of… grilled vegetables, fresh mozzarella, a variety of meats, hot dogs and French fries. Yes, you read that right. I kid you not, there were many pizzerias that had hotdog and French fries topped pizza. My favorite, by far, was the classic margherita pizza. Some may say it’s basic or plain, but without the extra toppings getting in the way, the flavors of the crust and sauce shine through. It is truly glorious.
Let’s be real, the crust and sauce are what make the pizza. For me, the crust needs to be thin, crispy, and flavorful. I was nervous switching over to whole wheat flour for the crust. I was worried that it would be soggy, boy was I wrong. This crust provides a crispy base for that wonderful sauce (try out this sauce, which is the BEST) and your favorite toppings.
I recommend using a pizza stone because it helps get the whole crust super crispy. Don’t have one? No worries! I’ve also tested this recipe on a baking sheet with great success! I personally love sprinkling cornmeal on the stone/baking sheet before putting the crust down. It provides added crispy texture and flavor! If you are not a fan or do not have cornmeal on hand, lightly sprinkle whole wheat flour on the stone/baking sheet before the crust.
I have also added in extra seasoning to take this crust to the next level! Fresh parmesan, garlic, and oregano, all or just one, will give this crust added flavor you never knew you were missing.
Pour yourself a glass a wine and enjoy a slice or two of this delicious pizza.
Whole Wheat Pizza Crust
Ingredients
- 3 ¼- 3 ½ cups White Whole Wheat Flour
- 1 envelope (2 1/4 tsp) Instant Yeast
- 1 tsp Honey
- 2 tsp Coarse Kosher Salt
- 2 Tbsp + 2 tsp Extra Virgin Olive Oil
- 1 ½ cups of warm water 105-115 degrees Fahrenheit
- Optional 2 Tbsp. freshly grated parmesan, 2-4 cloves of garlic (minced), 1-2 tsp dried Oregano, 2 Tbsp cornmeal
Instructions
- In the bowl of a stand mixer with a dough hook, combine the 3 ¼ flour, honey, yeast and kosher salt. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- With the remaining 2 tsp of olive oil, grease a large bowl. Place the dough in the greased bowl, cover the bowl with plastic wrap. Place the bowl a warm area to let it double in size, about 1 hour.
- Once the dough has doubled in size, punch the dough to let some of the air out. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces forming them into individual balls. Lightly cover each dough ball with plastic wrap and let them rest for 10 minutes.
- While your dough is resting, preheat oven to 475F if using a baking sheet or pizza pan or 500F if using a pizza stone. If using a pizza stone, place it on the lowest rack to preheat with the oven. If using a baking sheet, line with silpat mat, parchment paper or greased with nonstick cooking spray, lightly sprinkle it with cornmeal or flour.
- With floured hands, carefully pat one dough ball directly on the pizza stone or lined/greased baking sheet to form a 12-inch circle.
- Top pizza crust with your favorite toppings. * I like my crust to be extra crispy, so I bake my crust for 5 minutes before adding any sauce or toppings. If you prefer a softer crust, add all toppings before baking.*
- Bake for 15 minutes or until crust is lightly brown and the cheese is bubbling.
- Slice and serve immediately.