Whole Wheat Pizza Dough

5 from 1 vote

A chewy, whole grain pizza dough that stretches thin, holds a generous pile of toppings, and bakes up with a crisp bottom and a fluffy, airy crust around the edges.

Prep Time20

Cook Time15

Proof/Rest Time8

Total Time8 35

Course: Dinner

Cuisine: Italian

Keyword: pizza, pizza dough, whole wheat

Servings: Slices

Author: Lindsey Farr

Ingredients

2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar
1 ¼ cups warm water around 110°F or 43°C
2 ½ cups whole wheat flour
2 teaspoons kosher salt
3 tablespoons olive oil
Semola flour for shaping
Toppings as desired sauce, cheese, vegetables, etc.

US Customary - Metric

Instructions

Make Dough

Combine the yeast, sugar, and warm water in the bowl of a stand mixer or a small bowl. Stir gently and let sit for about 5 minutes until the yeast is foamy.
Add the flour, salt, and olive oil to the bowl with the yeast mixture. If mixing by hand, stir until a shaggy dough forms, then transfer to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. If using a stand mixer, affix the dough hook and mix on low until a rough dough forms, then increase to medium-high and knead for about 3½ minutes until smooth.

Divide and Proof

Divide the dough in half (about 335g each) for 2 large pizzas. Working one piece at a time, fold each corner underneath and place seam-side-down on the work surface. Cup the dough in your hands and pull it toward your body, rotating a quarter turn, then pulling again. Repeat until the dough ball has tightened and no longer slouches. If the surface begins to tear, stop; you are done.
Place both shaped dough balls on a lightly oiled rimmed baking sheet. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
About 2 to 3 hours before baking, remove the tray from the refrigerator and allow the dough to finish proofing at room temperature.

Shape, add Toppings, and Bake!

Preheat the oven to 450°F with a pizza stone on the center rack. If you do not have a stone, place a metal baking sheet on the center rack about 5 minutes before baking.
Generously dust the work surface with semola flour. Place one dough ball in the center and press your fingers about ½ inch from the edge all the way around to define the crust. Press and stretch the center flat using both hands, rotating as you go. Once the dough stretches easily, you can continue on the surface or pick it up and stretch using your knuckles and gravity. Aim for about 18 inches across.
Transfer the stretched dough to a pizza peel. Add sauce, cheese, and toppings. Give the peel a gentle shake; the pizza should slide freely. If it sticks, add semola flour underneath before transferring.
Slide the pizza onto the stone by positioning the peel just over it, then quickly pulling the peel back to leave the pizza behind. Bake for about 10 minutes, until the crust is set and the edges are puffed and lightly charred. The bottom should hold its shape when you lift the edge; if it flops, bake 1 to 2 minutes longer.
Remove from the stone with the peel, transfer to a cutting board, slice, and serve.

Notes

Yield: This recipe makes 2 large pizzas (about 18 inches each), 1 extra-large pizza, or 3 small pizzas. Size your pizzas to fit your stone or baking equipment; an 18-inch pizza requires an 18-inch stone or larger.
Technique: Stretch the bottom crust as thin as you can without tearing it. A thin bottom crust prevents a dense, bready base and gives you a larger pizza; keep it well dusted with semola at every stage to prevent sticking to the surface, peel, or stone.
Storage: Shaped dough balls keep in the refrigerator for up to 3 days. For longer storage, freeze the shaped, unproofed dough balls for up to 2 months; thaw overnight in the refrigerator, then proof at room temperature for 2 to 3 hours before stretching.

Nutrition