Thick Whole Wheat Pizza Crust Recipe

[Emmanuelle Modero]

We love homemade pizza at our house. And I love being able to serve a healthier option. Pizza night is only going to get better with this whole wheat pizza dough. I love pizza nights because the whole family gets involved. From rolling out the dough to topping it, there is something that everyone can participate in. Whip up this incredible whole wheat dough tonight!

Both flours start from the same plant and kernel of wheat but are processed very differently giving them each a distinct color, flavor and texture. Whole wheat flour is ground into flour using the entire kernel of wheat. This creates the brown color, heavier texture and richer flavor. White flour or all purpose flour removes the most nutrient rich parts, the bran and germ before grinding. This makes the flour white, and lighter with a milder flavor. So using whole wheat in your pizza dough is definitely a good thing.

thick whole wheat pizza crust recipe
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There are so many different sauces that will be so tantalizing for this whole wheat dough. Pesto, Homemade Alfredo, Marinara or BBQ Sauce are good starters. Even a simple swipe of olive oil can be a good base for this whole wheat dough.

This whole wheat dough is not only beautiful to work with but a perfect way to have dinner anytime you want to. You can make multiple batches to have some now or freeze some for later, when you need a quick dinner idea. I love being able to pull things from the freezer when I need a dinner in a pinch, and this pizza dough is just the thing!

5.0 from 3 reviews Stir-and-Pour Pizza Crust Save Print Author: Laura Serves: 2 large pizzas Ingredients 4 cups whole wheat flour (I use freshly ground hard white wheat) 2 teaspoons active rise yeast 2 Tablespoons sucanat or sugar or honey 1 teaspoon sea salt 2 cups warm water Instructions Stir all ingredients together. Cover and allow it to sit for 30 minutes. Spread dough on two *well-buttered* large pizza pans (three if you want a thinner crust) Bake in a 375 oven for 10 minutes. Pull partially baked crust out of the oven and top it however you like. Bake for 10-15 minutes more or until cheese has melted and becomes bubbly. 3.4.3177




I just LOVE this bread recipe and use it all the time for my family!
I made the pizza crust for tonight, and added 1 TBL. Garlic powder and 1 TBL. Dried oregano and it made an amazing herb crust!

Admittedly, the pizza crust I make at home caters to my tastes more than his. My usual pizza dough works best as a thin, crispy flatbread. Sure, I like that crispiness, but mostly I like that rolling the dough out thin results in a bigger pizza, and more pizza is better than less pizza. #logic

I found this crust recipe in a magazine. One of the things I ask our visitors to bring is magazines. There are plenty here in the Philippines, but sometimes you just need to read up on your American celeb gossip and browse through Real Simple recipes. Know what I mean? Last night we sat out on the patio and I flipped through People and quizzed Bjork with questions like how old is Josh Duhamel. The answer to which is 40. ?!?!?

I actually tried to buy some premade crust for this pizza because, well, making real bread (not like desserty gingerbread) kind of scares me. I love it in theory and avoid it in reality whenever possible. I just feel like others can do it so much better, so why even bother?

I recommend rolling out the dough fairly thinly, because it will rise and puff in the oven. This is not thin crust pizza and bakes up fairly thick, but the thinner it starts out, the thinner it bakes.

As I discussed in the post and for the reasons covered, I only used half whole wheat flour. I have not tried this particular dough with 100% whole wheat. If you want a 100% whole wheat recipe, this one is excellent -whole-wheat-no-knead-make-ahead-dinner-rolls-with-honey-butter.html You could perhaps try rolling it out into pizza crust and see what happens.

Hey girl! I just saw your comment on my roasted red pepper pizza post and had to check out this one hour whole-wheat dough. It looks great and pretty simple for a newbie pizza dough maker like me. I really need to pick up some of that instant yeast you keep talking about. We love our pizza crust thin and to get all browned and crispy, yum! The crust is actually one of my favorite parts of pizza. Jackie :)

So, I made this recipe tonight for my family and it turned out EXACTLY the way your recipe shows. It was such a hit in our house that my youngest son, who is a pizza lover, consumed 9 pieces of this baby! I am not even kidding and his older brother ate his fair share, too! Fantastic and easy to follow recipe. This is our go to recipe for pizza dough from here on out. :-)

Your recipe is so simple and easy to follow with great tips. With the options of having dough in an hour or making it ahead for the next day, I think a lot of people will be making their own pizza dough this weekend! :) Linda RSY

This is super eerie, because I think you are reading my mind! I used to make pizza dough before, but my recipe was soooo time consuming! I have been craving it lately though. Anyways, I will definitely put this on my list of recipes to try. Also, the sweet potatoes really do look like pepperoni!

This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust recipe can be made thick, thin, or personal sized with whole wheat or gluten free flour. You can make a baked pizza crust or a grilled pizza recipe. Top it with whatever you like for the best dinner, or make a dessert pizza!

Have you ever wondered how to make a wholegrain pizza dough? Today I want to teach you how to make this nutritious, delicious, yet indulgent pizza. I promise it's easy to make, it tastes fantastic and it's super healthy. Yes, I said it: you can actually have healthy pizza.

Personally, I like pizza crust that tastes (and feels) like crust, so I choose thin, 100% whole-wheat crust. I put my veggies on top, rather than getting them in the crust. Together, the whole-grain crust and veggies maximize the fiber.


Thank you for the recipe. I was Looking for a 1/2 white wheat, half all-purpose flour dough recipe! (I usually proof the yeast separately with sugar, so this method of adding much hotter water to the flour mix and no sugar is always a surprise, but works!.) I made your recipe.

Notes:
A raw tasting crust is typical for me, when I use wheat flour, so searching for a recipe and cooking methods to avoid the raw taste.) We had decided to pre-bake the crust, so your recipe was perfect. I may not have let the rolled out dough rest enough, as I was orchestrating putting it on a pre-heated perforated pizza pan with a cookie sheet below, so will let it rest on a non pre-heated pizza pan and not use the cookie sheet. (Garlic oil was not part of your recipe, but I pre-baked the crust for 5 minutes then coated the crust with garlic oil then baked another 2 minutes, as given below. I will try pre-baking with garlic and without adding the garlic oil after pre-baking the crust longer while adding the other ingredients.) If the pizza with ingredients cooks fast, bake longer covered with a piece of aluminum foil.

(I pre-heated the oven to 425F then pre-heated a perforated pizza pan and underpan (cookie sheet), then pre-baked the crust for 5 minutes. Half of the pizza inflated. After I coated pre-baked crust with garlic oil, I baked another 2 minutes. I poked holes in the inflated crust. I then added the toppings: marinara, cheese, red onions, olives, mushrooms, pepperoni, salami and marinated diced garlic. (I usually add parmesan, but forgot.) I cooked only for about 12 minutes, as pizza looked very done! Delicious, but the dough seemed undercooked, as tasted a little raw. )

Who doesn't love pizza, right? This new recipe for Hidden Veggie Packed Mini Pizzas is a great way to have some family fun, and get a good veggie packed meal--even if they have no idea that they are eating lots of vegetables.
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