Just like I said in the Good Ol’ Pizza Dough post, the main ingredient in any pizza is the dough itself, and there are so many options to choose from. I have already given you my favorite recipe for a plain pizza dough, and today I am back with my favorite whole wheat pizza dough.
I try to make and use whole wheat pizza dough for as many recipes I can. I prefer the whole wheat, but sometimes you just need to use plain. This dough is what I use for my Sriracha Empanada, Garlic Oil and 3 Cheese Pizza and much more. As more recipes pop up on the blog you will begin to notice my excessive use of this dough recipe. It is definitely a staple in my kitchen that I can’t go without.
This dough will make two thin crust medium sized pizzas or one large regular crust pizza.
- 1 1/2 c (8.25 oz) whole wheat flour
- 1 c (5.5 oz) bread flour
- 2 tsp honey
- 3/4 tsp rapid rising or instant yeast
- 1 1/4 c ice water
- 2 tbsp olive oil or vegetable oil*
- 1 3/4 tsp salt
*Note: When I first started making this recipe I would always use Filippo Berio Olive Oil and it came out fine. When I ran out, I bought Extra Virgin Olive Oil, and every time I have made the dough since, using the EVOO, it has come out fine flavor wise, but it is terrible to work with and just falls apart. Now, I have been using regular Vegetable Oil and it comes out perfect. My suggestion therefore is: if you have normal olive oil (not evoo), then use that, if you only have evoo, then use vegetable oil. Do not use EVOO!
- Combine wheat flour, bread flour, yeast and honey in a bowl.
- Using a stand mixer or food processor, mix the dry ingredients on low speed (5 pulses if using a food processor).
- With the mixer or processor running, slowly add in the ice water. A rough ball should begin to form.
- Allow the dough to rest in the bowl for 10 minutes.
- After the ten minutes has elapsed, with the mixer or processor running, add in the salt and then oil. Only mix it for 45 seconds.
- Transfer the dough to an oiled counter and knead until smooth, about 2 minutes.
- Shape the dough into a tight ball and place it in a lightly oiled medium sized bowl.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 18 hours and up to 2 days.
For cooking the dough
- Take the dough out of the refrigerator and separate it into two pieces.
- If you are just going to make one pizza, do not separate the dough, but do reshape it into a tight ball again and follow the remaining steps.
- Make each piece into a smooth ball and place them on an oiled baking sheet about 3 inches apart from each other.
- Loosely cover with plastic wrap and allow the dough to sit for an hour.
- After an hour has elapsed, shape dough as necessary on a floured surface.
- Bake the dough at 500°F.
- The dough itself only needs about 10 minutes to be completely cooked, but the cooking time will vary depending on what you are using the dough for. I suggest following the cooking time for whatever recipe you are using, but use the temperature provided here.
This dough is great because you can make it a day before and have it ready for you when you need it the next day.
Test Kitchen: Opinions and Changes
This dough recipe is also from The Complete Vegetarian Cookbook by America’s Test Kitchen, like the plain dough was. I really enjoy this recipe, it makes a great whole wheat dough that I can use on multiple different occasion.
The only changes that I have/would make to the recipe are the ones listed above about the types of oils to use. The book does not mention that the dough doesn’t work well when using EVOO, but trust me I have gone through the terrible experience of trying to make the pizza crust with dough that keeps tearing. The only thing I had done differently, between the time I had made the dough, was using a different oil and that is what led me to believe that the oil was causing those issues.
Overall, it is a great dough recipe that will give you a nice crispy crust.
Do you have a favorite pizza dough recipe or favorite type of pizza? Let me know!