1½cupplus 1 tablespoon lukewarm water divided & more if needed
2 ¼teaspoons1 packet active dry yeast, OR instant yeast.
3cupswhole wheat flouratta
½cupAll-Purpose Floursee notes for swaps
2tablespoonextra-virgin olive oilmore for coating
Pizza sauceOR thick pasta sauce
Assorted veggies seasoned with some salt
Diced tomatoesonion, peppers, sweet corn, OR of choice
Grated Mozarella cheese OR good melting cheese of choice.
Fewtablespoons Olive oil for brushing on the pizza dough
Heat up the water until it’s lukewarm on a stovetop or microwave.
In a small bowl take out ¼ cup lukewarm water in which we will activate the yeast.
Add the sugar to the water and stir well.
Sprinkle one entire package of yeast on it and gently mix it with a fork to dissolve.
Cover the bowl and let it stand for 10 minutes.
Meanwhile add 3.5 cups of flour, salt, garlic powder in a stand mixer with dough attachment or in a food processor.
Give the dry ingredients a good mix for 5 seconds on low speed.
Now add the oil.
After 10 minutes check on the yeast mixture.
The yeast is activated when the mixture is foamy, smells fermented and is ready to use.
Add the yeast mixture to the flour.
Turn the mixer onto low speed and gradually add the remaining water.
Once all the water is added increase the speed to medium (No. 2 or 3 on a stand mixer) and continue to mix until a soft dough forms.
Add more water if needed to form a soft dough, 1-2 tablespoons at a time.
Remove the dough from the mixing bowl, and use your hands to shape it into a big ball.
Grease it liberally with olive oil and place it back into the bowl covered with a moist towel to avoid the dough to dry out.
Now place the bowl in a warm place like inside the oven with the oven light on. Do not switch on the oven for baking.
Or near the window on bright sunny days.
You can also place it in an Instant Pot, on yogurt mode for warmth.
Close it with the lid (black knob on venting position).
You may just cover the Instant Pot with any other external lid when it is on yogurt mode and not under pressure
Let it rise for 1- 2 hours until the dough has nearly doubled in size.
Check at 1-hour mark.
Meanwhile, prepare your pizza toppings.
Preheat the oven to 450 F / 225 degrees C for 20 minutes at least.
The oven needs to be very hot.
Once the dough is done proofing gently fist it down to deflate it.
Whole Wheat Pizza dough is now ready to use.
I have used 12" pizza pan for each pizza.
OR divide it into two balls, flatten it, coat it generously with olive oil.
Then wrap it with plastic wrap and place it in a bigger container in the fridge for later use, say for the next 2 days.
Divide the dough in half and knead each of them roughly for 10-15 seconds to make 2 smooth balls.
Cover one ball with a damp cloth while working with another.
Place the dough flat on the baking dish or a pizza pan.
Dip your fingers in some oil and start flattening and pushing the dough out working from the center Stretch the dough out gently using your fingers and palms to cover the entire baking tray like in the video.
Adjust the thickness of the pizza crust to your preference.
Remember the dough will fluff up, nearly doubling upon baking.
Brush the crust with some olive oil, including the edges.
Now top the pizza dough with your choice of pasta/ pizza sauce.
Then goes in the cheese, a lot of cheese.
Top it with your favorite pizza toppings like veggies of choice.
Do not overfill the pizza with sauce and toppings to avoid the soggy outcome.
For the thick crust, bake for 18-22 minutes, or until the crust is golden brown, the cheese is melted.
For thin-crust pizza, prick the base a few times with a fork to avoid pizza to fluff up a lot.
Bake for 15-16 minutes, or until the crust is golden brown, the cheese is melted and the toppings look cooked.
Once done, carefully remove the baking dish.
Cut the pizza into slices and serve with some fresh basil, pesto drizzle or parmesan on the top.
This pizza dough recipe makes -Two 12" medium crust Pizzas ORThree 12" thin-crust pizzas OR4 personal pan pizzas.The order of toppings matter
First goes the pizza sauce.
Then goes in the cheese, a lot of cheese.
The third thing is your preferred pizza toppings like veggies of choice.
Important!Do not overload the pizza with sauce and toppings to avoid the soggy outcome.
Useful tips to make the best whole wheat pizza at home
Yeast is heat sensitive. Hot water will kill it and it won't bloom if the water is cold.Use lukewarm water throughout the recipe.Adding sugar to the water is necessary to activate the yeast.Yeast needs to foam up. If it doesn't then discard and start again or else you will get tough chewy pizza crust.Proof the dough in a warm place.Preheat the oven for 20 minutes at least. The pizza bakes the best in a very hot oven.Bake on a rack lower to the middle rack of the oven, closer to the heating element.Do not overload the pizza with sauce or toppings. It will make the pizza soggy.
Additional points to be noted -
If you are using only all purpose flour it need less water compared to whole wheat flour. Start with 1 1/4 cup.
Skip garlic powder if unavailable. It just adds more taste to the pizza crust.
You may swap Active dry yeast with Instant Yeast. The rising time will be around 30 -45 minutes only.
If you are using a pizza stone then heat it up in the oven for 30 minutes prior to sliding the prepared pizza crust.
Use pizza toppings of your choice. Refer to topping ideas above in the post.
I find 100% whole wheat dough pizza a bit chewy.
If you want to skip all-purpose flour (maida), then the best substitute will be oat flour or almond flour to keep the pizza crisp.
Or just use an equal amount of whole wheat flour to make 100 % whole wheat pizza.
Add more flavor to your pizza
You may add a tablespoon of dried Italian herbs to the dough itself to make the pizza crust extra flavorful.
After baking the pizza top it with torn fresh basil, oregano, chili flakes, freshly grated parmesan, black pepper or some pesto.
Things you need to know!
Pizza Dough is too softAs flour quality differs, you may need couple tablespoons more flour to attain a soft but pliable dough consistency.Pizza Dough is dry and not coming togetherAdd some water, a tablespoon at a time to get the righ consistency.Best way to store Whole Wheat Pizza DoughDivide the dough into two balls, flatten it, coat it generously with olive oil.Then wrap it with plastic wrap and place it in a ziplock bag taking out as much air as possible and freeze it up to 3 months.How to Thaw Frozen Pizza Dough?Thaw the pizza dough in the refrigerator overnight or for 6 hours at least.Remove the dough from the refrigerator and allow it to rest over the counter just 30 minutes to 1 hour before you plan to bake it.Best way to store leftover pizza slices
Leftover pizza slices make great lunch.
I store them in an airtight container in the refrigerator.
Next day I microwave the slices for 30 seconds and then cook them covered on low heat in a pan on a stovetop until cheese has melted and the base is crunchy.
You can even freeze leftover pizza slices individually in zip lock bags, squeezing as much air out as possible. Stays good up to 1 month.
Simply thaw them on defrost mode in a microwave and then cook them covered on low heat in a pan or a skillet on a stovetop until cheese has melted and the base is crunchy.
How to make vegan pizza dough at home?The pizza dough recipe is completely vegan.Add vegan cheese.I haven't tried making gluten-free pizza dough yet!