
How To Make Homemade Whole Wheat Pizza Crust
A whole wheat pizza crust that’s as soft and chewy as any other! Whip up this healthier crust for your favorite pizzas with just a handful of ingredients.
Serves:
Ingredients
- 1tspgranulated sugar
- 1tbspRed Star Platinum yeast
- 1½cupswater,(105 to 115 degrees F), warm
- 1tbspolive oil
- 1tbsphoney
- 1tspsalt
- 3¼cupswhole wheat flour,spooned and leveled
- olive oil,for brushing crust
Instructions
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In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. *
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Add the olive oil, honey, and salt. Mix by hand with a whisk or with the dough hook on low speed for 30 seconds.
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Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.
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Once mixed, knead for 5 minutes by hand on a lightly floured surface or with a dough hook on low-medium speed. After kneading, the dough should be smooth and elastic.
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Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides.
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Cover tightly with plastic wrap and allow to rise in a warm environment of 75 to 80 degrees F for about 1 to 2 hours.
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Punch the dough down to release the air. It will deflate.
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Cut the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes.
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Preheat oven to 475 degrees F. Allow to heat for at least 30 full minutes.
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Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal or flour.
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After 20 minutes, flatten each ball of dough one at a time on a lightly floured surface or directly onto the cornmeal lined pizza pan or baking sheet.Â
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Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
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Lift the edge of the dough up to create a lip around the edges. Transfer dough to the pizza pan, baking sheet, or pizza stone. Top with favorite toppings.
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Bake for 15 minutes or until the crust is lightly browned.
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Slice hot pizza and serve immediately. Enjoy!
Recipe Notes
*If the yeast doesn’t dissolve, the yeast is dead. Start again with active yeast.Â
Nutrition
- Calories:Â 207.61kcal
- Fat:Â 4.38g
- Saturated Fat:Â 0.65g
- Monounsaturated Fat:Â 2.43g
- Polyunsaturated Fat:Â 0.89g
- Carbohydrates:Â 38.39g
- Fiber:Â 5.63g
- Sugar:Â 2.88g
- Protein:Â 7.05g
- Sodium:Â 234.61mg
- Calcium:Â 18.69mg
- Potassium:Â 192.74mg
- Iron:Â 1.82mg
- Vitamin C:Â 0.02mg
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