Homemade Whole Wheat Pizza

This Homemade Whole Wheat Pizza Crust is my family’s favorite: it has a great nutty flavor, and bakes up soft and chewy – better than anything at any pizzeria!

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Last week when I shared the recipe for my favorite pizza sauce, many of you said you were interested in my whole wheat pizza crust as well.  Today, I’m sharing with you how I make my family’s favorite crust.  It does take a little time, but the finished product is SO worth it.  You can’t get pizza like this in any pizzeria around, and we love the fact that we can all make and top our own pizzas.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Making pizza from scratch isn’t a quick process, but it’s not difficult.  There is actually very little hands-on time; you’ll spend most of your time allowing the dough to rise and/or rest.  We like to make our homemade pizzas on Sundays, since we’re often around the house doing laundry and watching sports.

Lazy Sundays = my favorite.

Whole wheat dough can be a little tricky – it can often bake up heavy and dense.  This recipe has the perfect amount of whole wheat flour for my family’s taste – it comes out perfectly soft and chewy, with just the right amount of nutty flavor.

Freezing Instructions: this recipe makes enough dough for two 12-inch pizzas.  If you wish to make just one pizza, you may freeze half.  Prepare as directed, through step 3.  Place one dough ball in a gallon-sized Ziploc bag and seal.  You may freeze the dough for up to 2 months.  When ready to use, thaw at room temperature for 2 to 3 hours prior to using.

Homemade Whole Wheat Pizza

2 12-inch pizza crusts

Homemade Whole Wheat Pizza

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/3 cups whole wheat flour
  • 2 1/2 teaspoons quick-rise yeast
  • 2 teaspoons salt (I use either Kosher salt, garlic salt, or a mixture of the two)
  • 1 teaspoon sugar
  • 1 1/4 cups warm water (about 110 degrees), plus extra if needed
  • 2 tablespoons olive oil, plus extra for brushing crust prior to baking
  • Kosher salt and ground black pepper

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer fitting with the dough hook, combine your flours, yeast, salt and sugar. With the mixer running, slowly add in the water and the olive oil in a steady stream until the dough comes together in a rough mass. If you do not have a stand mixer, you may combine the ingredients together by hand with a wooden spoon or large rubber spatula. If your dough does not form into a ball, add 1 or 2 teaspoons of water and mix again. Let the dough rest for 5 to 10 minutes, then mix again until the dough is tacky to the touch, but not sticky.
  2. Transfer your dough to a lightly floured surface (I use a baking mat) and form into a smooth ball. Place the dough into a lightly oiled bowl and toss to coat. Cover the dough with a clean kitchen towel and allow to rise until doubled in size in a warm spot, about 1 1/2 hours. You may speed this process up by bringing your oven to 200 degrees, turning it off, and placing the dough inside with the oven opened just slightly.
  3. After the dough has risen, turn it out onto a floured work surface and punch it down. Divide your dough into 2 equal pieces and shape each piece into a smooth ball. Cover the dough and allow it to rest for 10 minutes.
  4. Place baking stone in your oven and preheat to 500 degrees. Please read in my tips below why I prefer to use a baking stone. If you do not have one, you may use a baking sheet or a pizza pan. If using a baking sheet/pizza pan, grease your pan and set it aside.
  5. If using a pizza stone, lightly dust your pizza peel with flour or cornmeal. Coat your hands lightly with olive oil. Shape the dough directly on the peel (or pizza pan, if using) by pressing the dough outward with your palms and fingers. The edges should be slightly thicker than the center. If you have difficulty shaping your dough, or if it becomes too elastic and shrinks back, cover it with a clean towel and allow it to rest for 15 more minutes. This allows the gluten in the dough to relax so that the dough is more workable.
  6. After you shape your dough, cover it and allow it to rise for 15 minutes. This step is important because this second rise allows your dough to develop some volume so that it does not bake up dense and heavy!
  7. Next, lightly brush your crust with a bit of olive oil. I sometimes like to sprinkle my dough with a bit of extra kosher salt and pepper to help bring out the flavors of the crust.
  8. Add you favorite pizza sauce and toppings. Using a pizza peel, slide the pizza onto your baking stone and bake for 8 to 10 minutes, or until the crust is lightly browned. If using a pizza pan, you may need to bake it a bit longer, about 15 minutes total.
  9. Remove from oven, slice pizza, and serve!

recipe from Pizza and Other Savory Pies

http://kitchenmeetsgirl.com/homemade-whole-wheat-pizza/

I’ve shared a photo tutorial with you below, with some of the tips and tricks I use when baking this dough.

In a large mixing bowl or the bowl of a stand mixer fitting with the dough hook, combine your flours, yeast, salt and sugar. With the mixer running, slowly add in the water and the olive oil in a steady stream until the dough comes together in a rough mass. If you do not have a stand mixer, you may combine the ingredients together by hand with a wooden spoon or large rubber spatula. If your dough does not form into a ball, add 1 or 2 teaspoons of water and mix again. Let the dough rest for 5 to 10 minutes, then mix again until the dough is tacky to the touch, but not sticky.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Transfer your dough to a lightly floured surface (I use a baking mat) and form into a smooth ball.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Place the dough into a lightly oiled bowl and toss to coat. Cover the dough with a clean kitchen towel and allow to rise in a warm spot until doubled in size, about 1 1/2 hours. You may speed this process up by bringing your oven to 200 degrees, turning it off, and placing the dough inside with the oven opened just slightly.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After about 1 1/2 hours, your dough will have doubled in size and should look similar to this:

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After the dough has risen, turn it out onto a floured work surface and punch it down, like so:

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Divide your dough into 2 equal pieces and shape each piece into a smooth ball.  Cover the dough and allow it to rest for 10 minutes.  I’ve provided freezing instructions below if you are making only one crust.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Place baking stone in your oven and preheat to 500 degrees.  I prefer using a pizza stone because it mimics the intense heat of a brick oven.  Most commercial pizza ovens reach temperatures in excess of 700 degrees, so the pizza stone will help absorb and retain heat.  Pizza stones are available in many locations: I purchased mine at Bed Bath and Beyond for around $15.

If you do not have a pizza stone, you may use a baking sheet or a pizza pan. If using a baking sheet/pizza pan, grease your pan and set it aside.

If using a pizza stone, lightly dust your pizza peel with flour or cornmeal. Coat your hands lightly with olive oil. Shape the dough directly on the peel (or pizza pan, if using) by pressing the dough outward with your palms and fingers. The edges should be slightly thicker than the center. If you have difficulty shaping your dough, or if it becomes too elastic and shrinks back, cover it with a clean towel and allow it to rest for 15 more minutes. This allows the gluten in the dough to relax so that the dough is more workable.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After you shape your dough, cover it and allow it to rise for 15 minutes. This step is important because this second rise allows your dough to develop some volume so that it does not bake up dense and heavy!

Next, lightly brush your crust with a bit of olive oil. I sometimes like to sprinkle my dough with a bit of extra kosher salt and pepper to help bring out the flavors of the crust.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!
Add your favorite pizza sauce and toppings. This Simple Tomato Sauce is our favorite.

simple-tomato-sauce-3

Using a pizza peel, slide the pizza onto your baking stone and bake for 8 to 10 minutes, or until the crust is lightly browned. If using a pizza pan, you may need to bake it a bit longer, about 15 minutes total.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!
Remove from oven, slice pizza, and serve!

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

XO, Ashley

 

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Comments

  1. Oh This looks amazing! I think I could even get Steve to eat this! i’ll be making this soon!

  2. What an incredible looking pizza Ashley! Pinned!

  3. I love a good home made pizza and this pizza definitely sounds like a winner. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  4. wow that looks really really good and its healthier, thank you for sharing and the dough tutorial, I’m liking your site it has many good recipes, greetings from Europe

  5. Looks Amazing! I am going to try this recipe for my family! Pinned!!!

  6. love this whole wheat pizza crust!! I just saw this on G+! :) Pinned!

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