Whole Wheat Pizza Dough Recipe

Whole wheat flour: This is the base of your dough, providing a nutty flavor and a denser texture compared to all-purpose flour.

Warm water: Used to activate the yeast, it should be around 110°F to ensure the yeast works effectively.

Olive oil: Adds richness and helps to keep the dough moist.

Sugar: Feeds the yeast, helping it to activate and rise.

Salt: Enhances the flavor of the dough.

Active dry yeast: This leavening agent is essential for making the dough rise, giving it a light and airy texture.

When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn and repeat. This technique helps develop the gluten in the whole wheat flour, giving your pizza crust a better texture. If the dough is too sticky, add a little more flour to your hands and the surface, but be careful not to add too much, as this can make the dough tough.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and nutritional profile, making it a good alternative for whole wheat flour.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it will result in a lighter and less dense dough compared to whole wheat flour.

• warm water - Substitute with milk: Warm milk can be used to add a richer flavor and softer texture to the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil without significantly altering the taste.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and a slightly different texture to the dough.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and will add a subtle floral note to the dough.

• sugar - Substitute with maple syrup: Maple syrup can be used as a sweetener and will impart a unique flavor to the dough.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may add a slightly different mineral flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used as a direct substitute and may even reduce the rising time slightly.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to adjust the quantity to about 0.6 ounces for the same effect.

• To keep your whole wheat pizza dough fresh for a few days, store it in the refrigerator. After the dough has risen, punch it down and place it in an airtight container or wrap it tightly in plastic wrap. It will stay good for up to 3 days.

• For longer storage, freezing is your best bet. After the dough has risen, punch it down and divide it into individual portions if you prefer. Lightly coat each portion with olive oil to prevent sticking and place them in separate freezer bags. Squeeze out as much air as possible before sealing.

• When you're ready to use the frozen dough, transfer it to the refrigerator the night before to thaw slowly. If you're in a hurry, you can let it sit at room temperature for a few hours until it’s pliable.

• Once thawed, let the dough rest at room temperature for about 30 minutes to an hour. This will make it easier to roll out and shape.

• If you have leftover pizza after baking, store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain its crispy crust.

• For a quick meal, you can also freeze the baked pizza. Let it cool completely, then wrap each slice individually in plastic wrap and place them in a freezer bag. Reheat directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes.

• If you love experimenting with flavors, consider pre-topping your dough before freezing. Add your favorite vegetables, meats, or even some fruits like pineapple for a Hawaiian pizza. This way, you can have a ready-to-bake meal straight from the freezer.

• For those who enjoy making soups or desserts alongside their pizza, consider freezing small dough balls to use later for garlic knots or dessert pizzas. Simply thaw, shape, and bake as needed.

• Oven Method

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover pizza on a baking sheet. If you want to avoid a soggy crust, place it directly on the oven rack.
  3. Lightly spritz the crust with water to keep it from drying out.
  4. Bake for about 10-15 minutes or until the cheese is bubbly and the crust is crispy.
  5. For an extra crispy crust, you can finish it off under the broiler for 1-2 minutes, but keep a close eye to avoid burning.

• Skillet Method

  1. Heat a non-stick skillet over medium heat.
  2. Place the pizza slice in the skillet and cover it with a lid or foil to trap the heat.
  3. Heat for about 5-8 minutes. This method helps to keep the crust crispy while melting the cheese evenly.
  4. If the crust is getting too crispy before the cheese melts, reduce the heat to low and continue to heat until the cheese is fully melted.

• Microwave Method

  1. Place the pizza slice on a microwave-safe plate.
  2. Put a microwave-safe cup of water next to the plate. This helps to keep the crust from becoming too chewy.
  3. Microwave on high for about 1-2 minutes. Check to see if the cheese is melted and the pizza is heated through.
  4. If needed, continue to microwave in 15-second intervals until the desired temperature is reached.

• Toaster Oven Method

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the pizza slice on the toaster oven tray.
  3. Bake for about 5-10 minutes or until the cheese is bubbly and the crust is crispy.
  4. For an extra crispy finish, you can use the toast setting for the last 1-2 minutes.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pizza slice in the air fryer basket.
  3. Air fry for about 3-5 minutes. Check to see if the cheese is melted and the crust is crispy.
  4. If needed, continue to air fry in 1-minute intervals until the desired temperature and texture are achieved.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the olive oil, salt, and whole wheat flour.

• Measuring cups: Used to measure the whole wheat flour and warm water accurately.

• Measuring spoons: Used to measure the olive oil, sugar, salt, and yeast precisely.

• Wooden spoon: Useful for stirring the ingredients together until a dough forms.

• Floured surface: A clean, flat surface dusted with flour to knead the dough.

• Damp cloth: Used to cover the dough while it rises in the greased bowl.

• Greased bowl: A bowl lightly coated with oil to hold the dough as it rises.

• Rolling pin: Used to roll out the dough to your desired thickness.

• Baking sheet: A flat sheet to transfer the rolled-out dough onto for baking.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Oven mitts: Used to safely handle the hot baking sheet when removing the pizza from the oven.

Prepare ingredients in advance: Measure and set aside whole wheat flour, olive oil, and other ingredients before starting.

Use a stand mixer: If you have one, use it to mix and knead the dough to save time and effort.

Preheat oven early: Turn on your oven while the dough is rising to ensure it's ready when you are.

Double the recipe: Make extra dough and freeze it for future use, cutting down prep time next time you crave pizza.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.