Whole grains are super easy to make delicious! Fresh ground flour makes a whole wheat pizza dough that's perfect for your favourite toppings.
Whole grains are so perfect to add to your family's diet. The fiber alone is well worth it. And I promise, you can easily make whole grains taste great! Whole wheat doesn't have to mean sad and dry.
I always suggest using strong flavours when starting your family on whole wheat. Something like Whole Wheat Chocolate Cake will help mask the stronger taste of the whole grains. It's then easy to move to swaps like making Whole Wheat Pop Tarts - the kids can easily help make these!
Key Ingredients
Flour - We are going half and half here, to make it easier to work with and also a great introduction to your family.
Yeast - Keeping yeast in the freezer is a great idea if you aren't always wanting to bake with sourdough.
Basics - Dough comes together with a little sugar, salt, olive oil, and water!
How to Make Whole Wheat Pizza Dough
***See recipe card below for precise measurements and instructions.***
Step 1: Allow yeast to bloom in sugar and water.
Step 2: Add remaining ingredients and begin to mix.
Step 3: Dough will start out sticky and slowly pull away from the sides of the bowl.
Step 4: Once in a smooth bowl, cover and allow to proof.
Step 5: Ready to use!
Step 6: Gently press out into your desired pans and you are ready to bake.
FAQs
It's up to you, and will depend on how well done you like your crust and what sort of toppings you have. You can either parbake the naked crust for a bit and then top, or top and bake from the start. Parbaking will ensure your crust is quite sturdy all the way through; opt for topping before any baking for a softer chew.
Since this pizza cooks through in under 15 minutes, I recommend using cooked meats if you are going that route. Depending on how crunchy you like your veggies, pre-cooking them on the stovetop is often a good idea. This allows the excess water content to cook off so your pizza isn't watery on top.
We use half organic all-purpose flour and grind the other half ourselves. Always use hard wheat when using yeast! One way to remember this is that people often associate yeast baking with being difficult (aka hard) so that they reach for the correct wheat berries. Soft wheat has less protein, meaning less gluten development, and doesn't work with yeast baking. You can use red or white but red has more of that "healthy" taste that can turn people off if they are new to using whole grains.
Photos by Megan Hampton
More Whole Wheat Recipes
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Whole Wheat Pizza
Ingredients
- 2 ¼ cups organic unbleached all-purpose flour
- 2 ¼ cups whole wheat flour fresh ground is best
- 2 ¼ teaspoons yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 2 cups warm water 100-110°F
Instructions
- In a stand mixer, mix together water, olive oil, sugar, and yeast.
- Allow the yeast to bloom, approximately 5 minutes.
- Slowly add the salt and flour to the liquids until it comes together.
- Turn the dough out onto a floured surface to knead or use a kneading hook in a stand mixer for 3-5 minutes.
- Drizzle a little more olive oil on the dough and move the dough around to be coated. Cover and let rest until doubled in size.
- Divide the dough into two.
- Roll out the dough onto a cookie sheet or baking stone, let rest while the oven preheats 400°F.
Finish one of two ways:
- Bake dough for 12 minutes, then add toppings and bake for 5-8 minutes more until cheese is melted.
- OR, top the dough with everything and bake for 15-20 minutes until crust browns and cheese is bubbly.
Notes
- Always use a thermometer for your water, especially if you are new to using yeast. Going hotter than 110°F will kill the yeast!
- Blooming the yeast first as done in this recipe allows you to know your yeast is good before adding flour! It should foam/bubble up within five minutes and you'll know you are good to proceed.
- We recommend grinding your own wheat as whole wheat flour at the store often isn't actually a whole grain.
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