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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 106.1
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Whole Wheat Pizza Dough calories by ingredient
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Whole Wheat Pizza Dough

Submitted by: MIGHTYFINEWINE
Whole Wheat Pizza Dough

Introduction

I worked for months and months to perfect a whole wheat pizza dough, and I think I've finally found it. We love it, love it, love it! This makes enough dough for two large pizzas. We normally use one, freeze the other. To use the frozen one, thaw on the counter and then place in off oven on a pizza pan. Pour a recently boiled kettle of water in a roasting pan under the dough and close the oven. The warm, moist air reproofs the frozen dough. I worked for months and months to perfect a whole wheat pizza dough, and I think I've finally found it. We love it, love it, love it! This makes enough dough for two large pizzas. We normally use one, freeze the other. To use the frozen one, thaw on the counter and then place in off oven on a pizza pan. Pour a recently boiled kettle of water in a roasting pan under the dough and close the oven. The warm, moist air reproofs the frozen dough.
Number of Servings: 16

Ingredients

    1 c. warm water
    3 tbsp. olive oil
    1 tbsp. sugar
    1 tsp. salt
    2 c. whole wheat flour
    1 c. white flour
    1 tsp. minced garlic
    2 1/2 tsp. yeast (1 packet)
    1 tbsp. oregano
    1 tbsp. basil

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Directions

In a mixer, fitted with a dough hook, combine all ingredients. Mix on low until well combined. Knead on medium-low for 5-10 minutes until dough is stretchy and smooth to the touch. Cover bowl with damp cloth and let rise in a warm place for 10 minutes. Split dough in half and form into disc (wrap one in plastic wrap and freeze now, if desired). Coat pizza pan with cooking spray, spread one dough disc. Top with sauce, toppings and cheese. Bake at 450° for 15-20 minutes, or until nicely browned. Slice pizza into eight slices.

Serving size is 1 slice using one crust.

Number of Servings: 16

Recipe submitted by SparkPeople user MIGHTYFINEWINE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Great recipe that I go back to time and time again :) - 9/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was very good. I used straight whole wheat flour instead of the mix. I rolled the dough thin and substituted honey for the sugar. - 8/22/11

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  • 1 of 1 people found this review helpful
    first time making our own dough this came out great i did add about a 1/4 cup more warm water though - 1/16/11

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  • 1 of 3 people found this review helpful
    Is the calorie count for the crust alone? that seems very high??? Pls let me know I am desperate for a 100% w/w recipe!! Thks!! Karen - 6/4/09

    Reply from MIGHTYFINEWINE (12/28/09)
    Yes, it's just the crust, but these are two HUGE pieces with very thick dough (think XL pizza from a pizza place). Truthfully, if you like a thinner crust, you could probably get 16 slices (two large pizzas) and halve the calories.


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  • Great base for Friday night pizza time! - 6/27/14

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  • I make this recipe often. I use about 1/4 of the oregano and basil - tastes great! Have also been experiencing with the addition of baking powder - now up two tsps per recipe. Makes crust bubbly and great. I spray my pizza pan with Pam and sprinkle with cornmeal -dough does not stick :-) - 9/29/13

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  • Just made this and could hardly wait for it to cool enough to cut . I just forgot to add the garlic but otherwise went by recipe (will add next time). I divided the whole dough recipe into thirds and only used one (enough for a 12 inch thin crust pizza). This is a keeper. - 5/6/13

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  • Really easy to make and great flavor! I made the dough heart shaped for Valentines Day and the whole family really liked it. Thanks for sharing! - 2/14/13

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  • Good pizza crust...and very filling. My husband would have liked it to be a little less on the whole wheat flour and more on the white flour. That defeats the purpose for me. I loved it and it was delicious. - 2/13/13

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  • Very good--did it in bread machine on dough setting :-) - 2/2/13

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  • This is my go-to recipe! Of course, I add black pepper and Italian spices until everyone sneezes, but it is perfect. Served with Mid's Tomato sauce it doesn't even need cheese or toppings! - 6/25/12

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  • LOVE! I've made this many times now. It's fool proof. I often double it, and freeze half. Thaws easily, and if you forget to take it out of the freezer in time, you can defrost it in the microwave and it's still good. And yes, really, even if you only let it rise for 10 minutes, it's still delicious - 5/19/12

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  • Delicious! It came out much better than things I make usually do. ;)

    Update: the freezing and reproofing tip works beautifully!!! - 5/15/12

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  • Definitely saving this one! Made dough for 2 thinnish-crust pizzas. Topped lightly with sauce and cheese, then piled with fresh peppers, onions, tomatoes, and olives for a not-so-unhealthy pizza! Worked well using the "Pizza Crust Yeast" packet. - 2/7/12

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  • This dough was great! I did have to add some extra water (I didn't measure) as it was too dry. Will definitely make again! - 1/30/12

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  • Brilliant. I overcooked my pizza, but it was still awesome. Definitely coming back to this one again and again. - 7/29/11

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  • From my husband down to my great nephew...everyone loved this one! - 7/25/11

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  • This is a great pizza crust recipe! I really like that it has garlic and herbs in the crust - fantastic. The only change that I made was that I used bread flour instead of the combination of white and whole wheat because it had a better texture in my opinion. I would totally recommend this recipe! - 4/10/11

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  • We loved this crust! The herbs made it so flavorful and the texture was good for whole wheat. It was so easy to make with mixer/dough hook! Looking forward to using this with many pizza recipes-yum! - 3/27/11

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  • It didnt come out the way it should have. I'm going to try it again to see if it works out better next time. - 3/2/11

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  • Incredible!
    0 of 1 people found this review helpful
    Just made this recipe!!! Will let u know how it turned out!! - 2/28/11

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  • I made this last night and it was perfect! I've been making pizza for awhile and was never satisfied with my different dough recipes, but this is the one! I love that it makes two batches so I can have pizza again! The good texture comes from KNEADING the dough for 1 minute - 11/20/10

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  • I love this! - 9/28/10

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  • I LOVE THIS RECIPE!!! The recipe is super easy and I am no baker, i don't even own a mixer! My crust came out so moist and tasty even my husband (who hates healthy food) loved it, I actually made a second pie for tomorrow! I did omit the garlic but everything else was exactly the same! - 9/19/10

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  • Wow! This is the most amazing pizza dough I have tasted in my life. Better than any restaurant! And it turned out perfectly! I used it in a 9" square pan and baked it for 4-5 minutes before adding toppings. It's so delicious. I will never use another recipe again! - 9/18/10

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