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Whole Wheat Pizza Dough
Prep Time
15 mins
Cook Time
13 mins
Total Time
1 hr 30 mins
 


Course: Healthy
Cuisine: Italian
Servings: 2 Medium Pizza
Ingredients
  • 1 cup warm water (Please refer notes)
  • 2 and 1/4 teaspoon active dry yeast
  • 3 tablespoons honey
  • 1 and 3/4 cup white whole wheat flour (May need additional few tablespoons)
  • 2 tablespoons olive oil
  • 1 and 1/2 teaspoon salt
  • cornmeal or Semolina, for dusting
Instructions

  1. Add warm water + yeast + honey to a bowl and stir it. Let it rest for 10 minutes until the yeast bubbles. (I heated water in the microwave for 40 seconds. It should be lukewarm and not very hot.)

  2. After 10-15 minutes the mixture will be frothy. If it doesn't froth, the yeast might be old, or the water might have been too hot.

  3. Now add olive oil and salt and mix.

  4. Add 2 and 1/2 cups of flour and mix with hand or a dough hook till the dough is smooth and elastic. Add the remaining flour as needed.

  5. The dough should be slightly sticky. When you touch, it should feel sticky, but it should not stick to your hands.

  6. Lightly oil the dough and cover it with a damp cloth. Let it rest in warm place for 40 minutes to an hour or till the dough almost doubles in size.

  7. Punch down the dough and divide it into two. Cover and let it rest for additional 10 minutes. Preheat the oven for 20 minutes on 250 Degrees Celsius / 480 Degrees Fahrenheit. (It's the highest temperature in my oven, you can increase it up to 500 Degrees Fahrenheit.)

  8. Transfer the dough onto a lightly floured surface and roll in with a rolling pin or spread with your hands. Flatten it into a 12-inch circle. With your fingers create an edge by lifting the sides.

  9. Sprinkle cornmeal or semolina on a cookie sheet on a pizza stone and transfer the pizza base. Spread the sauce. (Please refer notes to avoid a soggy crust).

  10. Add your favorite topping.Sprinkle some olive oil, especially towards the edges. (Available in notes)

    healthy pizza crust

  11. Place the pizza on the floor of the oven and bake for about 12 minutes. Transfer the pizza to the top rack of the oven and cook for additional 2 minutes.

  12. Slice and Serve.

Recipe Notes

TO AVOID SOGGY PIZZA: Try to use less sauce. I like to use ketchup because it is less watery. If you are adding sauce, brush the crust lightly with oil.

THIN CRUST PIZZA: If rolling into a thin crust, only bake for about 10 minutes.

TO FREEZE FOR LATER: Let the dough rise entirely and then divide the dough, lightly oil and place it in a freezer-safe bag. Squeeze out the air and seal it. Label the date and freeze it for up to 2 months.

TO THAW: Pull it out from the freezer and leave it in the refrigerator for 10-12 hours and leave it on the counter for 30 minutes before you roll it.

If you want to make it on short notice, drop the packet into a bowl filled with water, and it should thaw in about 30 minutes to an hour. Be careful not to let the water in. Wipe the bag and transfer it carefully onto a lightly floured surface.

TOPPINGS (For 1 Pizza)

1/2 cup pizza sauce or ketchup

1 and 1/2 cup shredded mozzarella cheese

1 cup pineapple chunks

1/2 red onions, sliced

1/4 cup finely chopped cilantro

2 tablespoons red chilly flakes for garnish