100% Whole-Wheat Pizza Dough

4.10 (17)
⏱ 15 mins 🍽 Serves 4 🏷 Water

Create a wholesome base for your homemade pizzas with this straightforward whole-wheat dough. The recipe combines white whole-wheat flour with yeast, honey, and olive oil for a flavourful and nutritious crust. After a simple mixing and kneading process, the dough requires a couple of hours to rise before being portioned and rested, ready for shaping and baking. This versatile dough can also be frozen for future use, making it a convenient staple for any pizza evening.

100% Whole-Wheat Pizza Dough

Ingredients

  • 3/4 cup plus 2 tablespoons warm water
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon active dry yeast
  • 2 cups white whole-wheat flour, plus more for kneading
  • Salt
  • 1 tablespoon extra-virgin olive oil

Method

  1. Combine the warm water, honey, and yeast in a small bowl or measuring jug. Allow it to stand for 3 to 5 minutes until a foamy layer appears on the surface. If no foam forms, start again with fresh yeast.
  2. In a separate medium bowl, whisk the white whole-wheat flour with 1/2 teaspoon of salt. Pour in the foamy yeast liquid and the olive oil, then mix everything together using a firm rubber spatula.
  3. Gather the mixture into a cohesive ball in the centre of the bowl, incorporating any dough from the sides. It will be quite sticky. Seal the bowl tightly with cling film and leave it in a warm spot for about 2 hours, or until the dough has doubled in size.
  4. Dust a baking tray with a little flour. Sprinkle a good amount of flour onto a clean worktop. Turn the risen dough out onto this surface and knead it for a few minutes, adding only enough extra flour to reduce stickiness while keeping the dough moist.
  5. Divide the dough into 1, 2, or 4 balls depending on whether you want large, medium, or small pizzas. Transfer the balls to the prepared baking tray. Cover them loosely with cling film or a tea towel and let them rest for 30 minutes. The dough is now ready to be shaped and baked, or it can be well-wrapped and frozen for up to 1 month.
  6. To use frozen dough, thaw it at room temperature before shaping and baking as you like.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryWater
AuthorFood Network Kitchens