Whole-Wheat Pizza Dough Recipe
Whole-wheat flour gives this pizza dough a hearty flavor and a chewy yet crisp texture. This recipe makes enough dough for two large pizzas, so you can top one for the adults and let the kids have a go at the second one, or freeze it for later. Just add pizza sauce, mozzarella cheese, and all your favorite toppings.
Game plan: The dough can be made through step 4, covered with a clean, damp dishtowel or plastic wrap, and refrigerated until ready to use (up to 2 days). When you’re ready to make your pizza, let the dough come up to room temperature covered in the bowl, about 30 minutes, then proceed with step 5.
To freeze the dough, prepare it through step 4, wrap it tightly in plastic wrap, place it in a zip-top plastic bag, and freeze for up to 2 months. When you’re ready to make your pizza, unwrap the dough, place it on an oiled counter, and cover with a clean, damp dishtowel or plastic wrap. Let it come to room temperature, about 2 hours, then proceed with step 5.
- 1 cup warm water (110°F to 115°F)
- 1 teaspoon honey
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 3/4 teaspoon fine salt
- 1 tablespoon olive oil, plus more as needed
- Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
- Meanwhile, place the flours and salt in a large bowl and whisk to combine. When the yeast is ready, add the flour mixture and measured olive oil and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
- Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes. Meanwhile, wipe out the large mixing bowl, coat it with oil, and set aside.
- When the dough is ready, gather it into a ball, place it in the oiled mixing bowl, and turn to coat it in the oil. Cover with a clean, damp dishtowel or plastic wrap and let it rest in a warm place until it doubles in size, about 1 hour.
- Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface. Divide the dough into 2 pieces and form each into a ball.
- Place the dough balls on a lightly oiled work surface, cover with a clean, damp dishtowel or plastic wrap, and let rest for 15 to 20 minutes. Shape and bake as desired.