100% Whole Wheat Pizza Dough

This easy 100% whole wheat pizza dough recipe will have you creating delicious and healthy thin-crust pizzas in no time.

Let me tell you right away: this recipe wasn’t born overnight. It’s the result of a lot of effort and many tests over the last few weeks, in search of the perfect texture for this whole wheat version. Yes, we have been eating a lot of pizza here lately!

Until recently, I wouldn’t risk a 100% whole wheat pizza dough myself, mostly because I was afraid of a too tough and dense texture and I was also unsure of the final flavor. If you also want to go progressively from all-purpose to whole wheat in your pizza, simply start with this “gentle” whole wheat pizza dough that combines both flours together.

After years of preparing this recipe, I was finally ready to take it one step further and explore a 100% whole wheat version. If you have been following my blog closely lately, you might have noticed that I increasingly tend to use whole wheat flour, such as in my whole wheat no-knead bread, whole wheat pie crust, whole wheat waffles, etc.

Why is whole wheat flour healthier (than white flour)?

Before we go any further, let me break down the nutrients inside whole wheat flour. While white flour is made from heavily refined and processed wheat grains, whole wheat flour is made from grains that have not undergone the heavy processing that separates the fiber-rich elements from the rest of the grain. The result is that whole wheat flour contains much more fiber than its white counterpart.

Whole wheat flour also has a lower glycemic index than white flour, which helps regulate your blood sugar after a meal. Lastly, whole-wheat flour provides a nutritional advantage over some white flours due to its vitamin content. Whole wheat flour naturally contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5 in much higher levels than white flours.

So yes, you can eat healthy while eating pizza. It’s all about the ingredients, the ones you use in the crust playing an important part. Then of course, try to pay attention to the choice of toppings to stay on the healthier side.

Choosing the yeast

The main difficulty for me was choosing the yeast, and in which proportions. I first crafted this recipe in half the size, but eventually reviewed the whole process because, let’s face it, who shares a tiny pizza in 4 servings only? We want more! So I doubled the proportions and wondered how yeast would scale. Indeed, the amount of dry yeast in recipes and on the packaging instruction is often exaggerated. As a result the dough rises too quickly and has a “yeasty” taste.

Here’s what I found: I obtain best results when using active dry yeast, that I first activate by combining it in lukewarm to warm water with a little bit of honey. Once the yeast mixture is foaming, it’s ready to use. Add all the dry ingredients, olive oil, and shape the dough. Let rise, and your job is done, basically.

Then, I did some tests using instant yeast, that is sometimes easier to find than the active dry yeast, depending on the country you live in. Instant yeast, also known as fast-rising or rapid rise, has a higher rising power than active-dry yeast and can be directly added to the dry ingredients without rehydrating or proofing first.

Usually, in order to use active dry yeast instead of instant yeast in a recipe, multiply the amount by 1.25. In this recipe, 1 2/3 teaspoons of instant yeast = 2 teaspoons active dry yeast.

The other ingredients

Whole wheat flour. I used 100% whole grain whole wheat flour, but you can go for white all wheat flour instead, or use half of each.

Water. Please use lukewarm water around 105°-115°F (40°-45°C). Anything over 120°F (50°C) will kill your yeast.

Honey (or sugar). A slight amount of honey or sugar is used to proof the yeast in the first step. Sugar increases the yeast’s activity, while salt can control it. Furthermore, a slight touch of sugar will tenderize your dough, especially when paired with the olive oil.

Olive oil. Extra virgin olive oil gives this pizza crust the best taste. You’ll also line your bowl with olive oil as the dough rises.

Salt. Salt brings a little flavor to the crust. Pizza dough without salt tastes bland regardless of the toppings.

Cornmeal. Not all pizza dough recipes use cornmeal to dust the pan, but I prefer it. The main reason you sprinkle cornmeal onto the bottom of your pizza pan is so that the pizza won’t stick to the bottom of the pan (believe me, I tried and massively failed!). Also, cornmeal gives the pizza crust a little flavor and crispy texture as well.

Which pizza pan to use?

I went for the new Appolia ceramic pizza stone and completely fell in love with it. The pizza crust gets a perfect crispy texture, exactly as you expect it. A little tip: preheat the stone while you preheat the oven to avoid the huge contrast of temperatures.

A few pizza topping ideas for “healthier” pizza:

• Broccoli, Feta, & Red Onion Pizza
• Smoked Salmon Pizza with Capers
• Fig & Goat Cheese Pizza
• Butternut Squash & Brussels Sprout Pizza

100% Whole Wheat Pizza Dough

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 2 pizza doughs 1x
• Category: Main course

This easy 100% whole wheat pizza dough recipe will have you creating delicious and healthy thin-crust pizzas in no time.

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Ingredients

Scale 1x2x3x

For 2x 1 pizza dough:

• 1 cup (240 ml) lukewarm water
• 2 teaspoons (7g) active dry yeast*
• 1 teaspoon honey
• 2 cups (220g) whole wheat pastry flour + more for kneading
• 1/2 teaspoon salt
• 1 Tablespoon olive oil
• 1 Tablespoon cornmeal for lining the pan

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Instructions

1. In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
2. Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
4. Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
5. Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.

Notes

* If using instant yeast, use 1 2/3 teaspoon instant yeast. In this scenario, you do not need to re-hydrate the yeast in water. Simply mix the instant yeast with flour, add the salt, then pour the lukewarm water and olive oil.

** You can use the dough right after it doubled in size. For best results, punch it down after the first rise and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking.

*** If using a pizza stone, preheat the stone in the oven first, then place the dough, garnish with toppings, and bake for 15-20 minutes.

How-To Guides, Pizzas & Quiches, Vegetarian

Did you make this recipe?

Lastly, if you make this 100% Whole Wheat Pizza Dough, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!