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whole wheat pizza dough
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4.78 from 9 votes

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple.
Prep Time30 minutes
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Keyword: pizza, pizza dough
Servings: 1 large crust

Ingredients

  • 3 3/4 cups stone ground whole wheat flour
  • 4 1/2 teaspoons Bob's Red Mill dry active yeast
  • 1 teaspoon coconut sugar
  • 1 1/2 cups warm water 95-110 degrees F
  • 2 ounces olive oil plus a little more to oil your bowl
  • 3 teaspoons garlic powder
  • 3 teaspoons sea salt

Instructions

  • Pour the warmed water into one of the glass bowls. Add both the yeast and the sugar to the water, gently mix and let sit for 10-15 minutes until the yeast bubbles.
  • Add in the garlic powder, salt and olive oil and gently mix again. Slowly stir in the flour and then mix it all together with your hands.
  • Mix or knead the dough until it is elastic and smooth. This takes about 10-12 minutes. If it feels sticky as you’re working, add a little more flour, one tablespoon at a time. To determine if the dough is ready, tear off a small chunk and gently stretch it apart. If it becomes translucent as you stretch it out, it is ready. If it breaks before becoming translucent, knead it for a little bit longer.
  • Once it’s ready, place the dough into a glass bowl that has been lightly brushed with olive oil and cover it with plastic wrap. Leave it on your kitchen counter until it doubles in size. This usually takes 1-1½ hours. The warmer it is in your kitchen the faster your dough will rise. 
  • Heat oven to 425 F.
  • After the dough has doubled, turn it out onto your lightly floured counter. Knead it for about a minute to release any air pockets. I like to roll it around in large circles too in order to give it a rounded shape.
  • Let the dough rest for 10-15 minutes under a damp kitchen towel. Now it’s ready to cook! 
  • Bake 10-15 minutes.

Notes

If you use a different brand of yeast, you’ll need 1 tablespoon or ½ ounce of dry active yeast. 
In the spices section of my local grocery store, I found organic garlic flakes in a little mill so we ground up the garlic for the recipe. 
I like to bake my pizza on a pizza stone. If you don’t have a pizza stone, you can use a baking sheet sprinkled with a little semolina flour or lightly brushed with a high-heat oil. I leave the pizza stone in the oven while it heats up to 425°F and let it warm for an additional 30-45 minutes if I have time. You do not have to do this with a baking sheet. Before I top the pizza dough, I typically par-bake it by baking it for two minutes, removing it from the oven and then flipping over the dough so the topping side gets a little cooked before I top it. Then I add my chosen toppings, put it back into the oven and bake for an additional 10-15 minutes.  

Nutrition

Calories: 2249kcal | Carbohydrates: 356g | Protein: 82g | Fat: 72g | Saturated Fat: 10g | Sodium: 7046mg | Potassium: 2256mg | Fiber: 63g | Sugar: 4g | Calcium: 181mg | Iron: 18.2mg