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Whole Wheat Pizza Dough Recipe

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This recipe for Whole Wheat Pizza Dough, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


This recipe makes enough for 2 x 12 inch pizza crusts... so we quadruple the batch...or more.

1 pkg of dry yeast.
1 c of warm water (hot if your bowl is cold)
1 T of honey

1 and 1/2 tsp of olive oil
1 tsp salt (optionally also oregano and/or parmesan)

2 c whole wheat flour

olive oil or olive oil cooking spray
corn meal (optionally)

Put warm water in a large bowl. Dissolve the honey in it. Sprinkle yeast on it and leave it to sit for 5 or 10 minutes until foamy.
(If you are using oregano or parmesan, add it to the oil and warm it)

Add olive oil (oregano and parmesan) and salt to the yeast and whisk.

Add one cup of flour and stir until smooth. Add more flour until it can be formed into a soft ball and kneaded.

Add flour as needed to stop it from sticking as you knead, but don't make it too hard.

Knead until smooth and elastic... 10-15 minutes.

Don't worry about using all the flour - less is better. Shape the dough into a ball. Oil a large bowl with olive oil. Place the dough in it, rolling it to cover it lightly in oil. Cover the bowl with a tea towel and let it rise for 45-60 minutes, until doubled in size.

Clean up the mess. Spray two pizza pans with olive oil (and sprinkle with corn meal if you are using it).

Punch down the dough and divide it into two equal pieces. On a floured surface, roll each piece out into a 12 circle (or a little bigger, then you can roll the edges up a bit and have a thin crust)

Put dough onto pizza pans and spray or brush with olive oil.

Add favourite toppings and bake at 450 for 13 to 14 minutes. If you are baking two at once, they should switch places after 7-8 minutes.

Personal Notes:
Personal Notes:
My favourite toppings are for a margherita pizza.
1 can diced tomatoes with Italian herbs (Drain in a sieve, pressing down to remove as much juice as possible)
1/3 c pizza sauce
1/4 c freshly grated Romano, Parmesan or Asiago (or blend of all three)
3 oz of fresh mozzarella cheese.
1/4 c chopped basil leaves
Freshly ground black pepper.
Spread pizza sauce, leaving a 1/4 inch border. Top with drained tomatoes. Sprinkle with cheese.
Cut mozzarella into thin slices and place on pizza.
Sprinkle with basil and black pepper.
Place pizza directly onto grill or middle oven rack (in theory... I use a pan). After 4 minutes, turn off the grill, but keep lid down. Cook another 3 minutes or so until toppings are hot and melted. If using oven, bake for about 8 to 10 minutes until cheese is melted and edges are lightly browned.




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