Whole Wheat Pizza Crust
I’m trying to incorporate more whole grains into our diet. Grey is obsessed with eating Pizza, so we made homemade Whole Wheat Pizza Crust!
Dinners at the Reese household have gotten a lot more simple. Toddlers are extremely picky, especially Grey, he only does exactly what he wants. We’ve been slowly mixing in other meals and trying to make healthier versions of his favorites.
This was a great meal and you could hardly tell it was whole wheat dough. Grey was really proud that he helped make it!
- 1 teaspoon granulated sugar
- 1 Tablespoon fast-acting Yeast
- 1 and 1/2 cups warm water
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 1 teaspoon salt
- 3 and 1/4 cups whole wheat flour
- olive oil for brushing crust
- In the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved.
- Add the olive oil, honey, and salt. Mix with the dough hook on low speed for 30 seconds. Add 3 cups of whole wheat flour and mix with the dough hook on low speed until the dough starts to come together.
- Once mixed, knead for 5 minutes with your dough hook on low-medium speed. If your dough is too wet, add up to 1/3 cup more whole wheat flour. I only needed 1/4 cup more whole wheat flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment.
- Depending on your type of yeast, your dough will have doubled in size in about 1 – 2 hours. Punch the dough down to release the air. It will deflate.
- Cut the dough into two.
- Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes.
- Preheat oven to 475F degrees. Allow heating for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred).
- After 20 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or directly onto your cornmeal lined pizza pan/baking sheet. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
- To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Transfer dough to the pizza pan, baking sheet, or pizza stone. Be gentle with it.
- Top with your favorite toppings.
- Bake for 15 minutes or until the crust is lightly browned. I kept my pizza in the oven for 16 minutes because I like a toasty crust.
- Slice hot pizza and serve immediately.