White Whole Wheat Pizza Crust Recipes

WHOLE WHEAT PIZZA DOUGH

Steps:

• In the bowl of a stand mixer add the water and the yeast. Let proof for 5-7 minutes. Add in the sugar, salt and wheat flour. Using the dough hook on medium mix until the dough starts to form. Remove form the stand mixer and shape into a ball.
• Add the olive oil to a medium sized bowl and add the dough. Cover and let rise for 30 minutes.
• Preheat oven to 400 degrees. Divide the dough in half. Roll out the dough to 1/4 inch thick and place on a pizza baking sheet or stone. Add The pesto, cheese, mushrooms and cherry tomatoes. Bake for 12-15 minutes or until golden brown.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into 3 portions. Use immediately, refrigerate overnight or freeze for up to 1 month.

WHOLE WHEAT PIZZA CRUST

Steps:

• Dissolve the sugar in the warm water and add the powdered yeast. Stir gently until the yeast is dissolved, about 1 minute. Let stand until the yeast foams slightly, which should take about 5 minutes, to insure that the yeast is effective.
• Mix together the white and whole wheat flours in a bowl. Stir in the salt.
• Combine 3 cups of the flour and salt in a large bowl. Pour the yeast mixture and oil into this bowl and stir together well. Remove the dough from the bowl and place it on a counter or large bowl.
• Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, probably another 10-15 minutes by hand. Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
• Cover the bowl with a tea towel and place it in a draft free spot to rise. Let the dough rise until it is doubled in bulk, about 45 minutes to 1-1/2 hours, depending on the yeast and the temperature in the room.
• Punch down the dough and shape into 1 or 2 pieces. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

WHITE WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in 2 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Parbake for 5 minutes Remove from the oven and add toppings.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.

THE BEST WHOLE WHEAT PIZZA DOUGH

Steps:

• Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
• Stir the olive oil, maple syrup, and salt into the yeast mixture.
• Stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat pastry flour together in a large mixing bowl.
• Pour the yeast mixture into the flour mixture and stir to form a soft dough.
• Transfer the dough to a well-floured work surface.
• Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
• Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
• Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
• Cut the dough in half. Each half can be used to make one medium pizza crust.

VEGAN WHOLE WHEAT PIZZA DOUGH

Steps:

• Add ingredients in the order listed, making a well for the yeast in the top of the flour.
• Set machine to "pizza dough" and walk away!
• Split finished pizza dough ball in two.
• Mix yeast with (warm) water in a large bowl.
• Add olive oil, 2.5 cups of whole wheat flour, gluten flour and salt to bowl.
• Mix it by hand until it starts to clump together.
• Put the remaining 1/2 cup of flour on a clean, flat surface, place the dough on top and knead by hand for at least 8-10 minutes until all the extra flour has been incorporated and the dough becomes smooth.
• Put it into an oiled bowl (covered) in a warm place for about an hour to rise.
• Punch it down, split it in half, and let rise again (uncovered) for about 45 minutes.
• Roll out your pizza dough to fit your pizza tray, and top with desired toppings (or leave it plain).
• Cook in a hot (200°C/392°F) oven for 15 to 25 minutes until ready.

100% WHOLE WHEAT PIZZA DOUGH

Steps:

• In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.
• In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
• Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)
• Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).
• Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze for later use, or bake right away.
• To bake, preheat oven to 475 degrees F. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.
• Enjoy!

WHOLE WHEAT PIZZA DOUGH

Steps:

• Whisk the warm water, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with olive oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
• To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 15-16 minutes.
• Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

WHOLE WHEAT PIZZA CRUST FOR BREAD MACHINE

Steps:

• Place all ingredients in bread machine in order listed. Run on dough cycle. When done, fix as desired and bake 18 to 20 minutes at 400 degrees.