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How to make whole wheat pizza dough
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How to make whole wheat Pizza Dough

Let's learn how to make whole wheat pizza dough. It is made with 100% whole wheat flour and some spices to make this dough tastes a million times better.
Course Dough
Cuisine Italian
Keyword healthy, how to, vegan, vegetarian
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 163kcal

Ingredients

Instructions

  • Preheat oven to 425F.
  • In a small bowl whisk together water, sugar, oil and yeast. Let stand for about 5 minutes, until foamy.
  • In a stand mixer bowl fitted with the paddle attachment, combine whole-wheat flour, salt, garlic powder, oregano, parsley, coriander and chili pepper.
  • With the motor running at the lowest speed, gently pour the wet mix into the flour mixer and mix until the ingredients are combined.
  • Change to the dough hook attachment and knead dough at medium speed for about 2 to 3 minutes or until dough is elastic and smooth. If dough is too wet, gradually add a little bit more whole-wheat flour.
  • In another bowl (or you can use the same mixing bowl), spray cooking oil (or you can use just a little bit of olive oil) and place the dough inside. Cover it with plastic wrap and set aside for approximately 1 hour. The dough will rise and double in size.
  • Divide the dough in half. On a floured surface, roll out the pizza dough using a rolling pin.
  • Transfer dough to a baking sheet and add the topping of your preference.
  • If you prefer to freeze your dough just check the instructions above.

Notes

  • If you prefer an overnight rise, you can cover the dough and place it in the fridge. A slower rise will give you a more flavourful dough. 
  • Make sure the water you add is not super hot. Hot water will kill the yeast.
  • If the dough is taking longer to come together, you can always let the dough rest in the mixer for a few minutes before kneading it again.
  • To store: You can store homemade pizza dough in an airtight container, or covered with plastic wrap so the dough doesn't dry out.
  • To freeze: Before freezing, coat the dough with olive oil or any spray cooking oil. Then, cover it with plastic wrap and freeze for up 3 months.

Nutrition

Serving: 1/8 | Calories: 163kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 262mg | Potassium: 170mg | Fiber: 4g | Sugar: 2g