Whole Wheat Pizza Crust – for 2 Peeps

Jan 16th

I really really really love my pizza dough, seen here, but now that my husband and I have a kid and adore Friday nights “in”, sometimes I just want one big ol’ pizza for the two of us. If I’m going to eat half a pizza, let’s make it whole wheat so I feel a little better about myself. I’ve made this a bunch of times now and am always shocked at the ease and tastiness – definitely not as chewy and yeasty as my normal pizza dough, but close. Do you want a big ol’ less-guilt-but-still-delicious pizza this Friday night? Read on…

The obvious problem in my class’s yeast unit was that the rise time prohibited eating our creations on the same day they were prepared. There were a few exceptions, including this pizza dough recipe! I adapted it to include more whole wheat flour than white, adding fiber and nutrients whilst producing an optimal rise with the white flour (if I could work the word whilst into one conversation a day, I’d be super pumped).

You could make this pizza dough AFTER work on a Friday and have plenty of time for a rise. I’ve been roasting a lot of long hot peppers lately (will post how-to later) and most recently made this crust with sauce, mozzarella, parm-regg, long hots and sauteed mushrooms – delish. I mean, really, is there anything better than pizza? Pancakes come close. Dark chocolate, also, is pretty great. As is ice cream.

Whole Wheat Pizza Crust – for 2 Peeps

Serves 2 (duh)

1 c. warm water

2 tbsp. extra virgin olive oil

1 1/4 c. whole wheat flour

1 c. all purpose flour

1 packet quick (or instant) yeast

1 tsp. salt

1. Add all ingredients to the bowl of a standing mixer (or a large mixing bowl, if kneading by hand).

2. Mix on low speed until combined (you can use dough hook for this), then knead with dough hook for 5 minutes on medium speed (or knead by hand for 10 minutes, using an additional 1/4 c. flour to reduce stickiness). Finished dough should be tacky, smooth, and bounce back when prodded.



*if using a standing mixer, feel free to add up to 1/4 c. extra flour until dough comes together in a ball, no longer sticking to the sides of the bowl. 

3. Transfer dough to a greased bowl and cover bowl tightly with plastic wrap. Let rest at room temperature (if your kitchen is very cold, preheat oven to 200 and as soon as it beeps that it’s preheated, turn off oven. Let dough rest in oven) at least 1 hour. You can also place covered dough in refrigerator for up to 24 hours – let rest at room temp. 1 hour before rolling out. 




4. When dough has doubled in size (and you’re ready to eat), preheat oven to 475 degrees and place pizza stone inside. If you don’t have a pizza stone, use a large, heavy duty cookie sheet. Pizza stones are inexpensive and awesome. I suggest buying one. Ideally they should be preheated at LEAST 30 minutes before baking your pizza. 

5. Roll out dough on parchment paper or well floured counter top. Transfer dough to stone/cookie sheet using a cutting board or pizza peel for transfer.

*General pizza tip – rub some olive oil on the crust edge and sprinkle with salt before baking.

6. Bake for 12-14 minutes or until crust is golden around the edges and cheese is golden and melted. Remove from oven using cutting board/pizza peel and slice.

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