An incredibly easy whole wheat pizza dough recipe that only takes 45 minutes from start to finish.
Yield:one 16" pizza 1x
1cup warm water (110 degrees F)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 tablespoon olive oil
1 tablespoon honey
1 1/2 teaspoons salt
2 1/2cups white whole wheat flour (or 1 1/4 cups whole wheat flour and 1 1/4 cups unbleached all-purpose flour)
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In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, 5 to 7 minutes.
Add the olive oil, honey, and salt to the bowl and stir. Using the dough hook, turn the mixer on low and add the flour in 1-cup increments until all is added. Once a dough starts to form, increase the speed to medium. If the dough is too sticky, add a little more flour. Mix for 5 minutes or until the dough is well combined. Scrape down the sides halfway through the mixing time.
Dust the (clean) counter with flour to use as a work surface. Remove the dough and knead on the counter a few times and then form a ball. Place the dough ball in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, the dough is ready to use for calzones or pizza or to freeze for later use. If you want to use it later, wrap it in plastic wrap and refrigerate for 2-3 days.
Baking times and temperatures will depend on the recipe you use with the dough. If making a large pizza with this dough, bake on a sheet pan in an oven that’s been preheated to 450°F for 15-18 minutes.