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Whole Wheat Pizza Crust

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.
Cuisine: Italian

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.

Notes

I preheat my oven to the warm setting (180-200 F) prior to making the dough. Once preheated, I turn off my oven and place my prepped dough in the greased bowl in the oven to rise.
This makes enough dough for 2 -12’ pizza.
You can freeze half of the recipe, if you need dough for only 1 pizza. After step 1, before you set it out to rise, split the raw dough in half and tightly wrap the unused dough in plastic wrap. Place wrapped dough in a freezer safe bag and place in the freezer for up to 3 months. When you are ready to use it defrost it overnight in the refrigerator. Once defrosted, continue with step 2.