Whole Wheat Pizza Dough Recipe
Ingredients
- 1 c warm water (95-115F)
- 1 1/4 tbsp traditional active yeast
- 2 tbsp honey
- 1/4 c olive oil
- 1/2 tsp salt
- 3 1/2 c whole wheat flour
- 2 cloves garlic, minced (or garlic powder)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes
- pepper to taste (this alleviates any yeasty flavour…which I dislike!)
- Take care with your herb/garlic additives – if too large, the dough may tear.
Instructions
- Pour warm water in bowl; add honey and salt. Mix until blended.
- Add the yeast and give a stir. Let sit until yeast activates – up to 5 minutes.
- add 1 c flour, olive oil, garlic, oregano, basil, red pepper flakes and pepper. Mix well.
- Add the remaining 2 1/2 c flour and mix. The dough should turn into a ball – if too dry add water, one tbsp at a time until it balls; if too wet add flour, one tbsp at a time.
- The garlic, spices and herbs can be omitted, but they add a hearty flavour to the crust.
- Place on a floured surface and knead for approximately 1 minute.
- Place dough in a bowl, covered with a towel or plastic bag to rise.
- after 45 minutes, the dough should have doubled.
- Punch it down to deflate it and let it rise for another hour to hour and a half.
- Roll it out by hand into desired shape and then with a pin to desired thickness. 1/4“ thick will render a ‘normal’ crust, but it can be rolled incredibly thin as well for a very tasty, crisp crust.
- Place on a lightly greased pizza sheet or stone, poking holes all over with a fork.
- Add toppings.
- Bake at 400 F for 20-25 minutes. Less for pizza sheets, more for baking stones.
- We love fluting the crust like a pie, adding grilled onion, green and red peppers, garlic and broccoli all over a barbecue sauce, and topping with a light bit of grated Parmesan. On occasion we’ll brush or stuff the crust with pesto or throw dollops of peppered ricotta over the toppings. If you’re not fond of yeast, adding pepper to to top of your cooked pizza will counteract the yeasty flavour.
