The Best Whole Wheat Pizza Dough (Herb&Garlic)
Who said pizza can’t be healthy? A whole-wheat pizza dough that is still soft and crispy with beautifully puffed edges. After I discovered this easy pizza crust recipe we make pizza pretty often, especially since it can easily be frozen.
This is hands down the best whole wheat pizza dough! We even show you how we make our delicious pizza at home. It’s perfect for a movie night with the family.
You can store this delicate, extraordinarily flavourful dough in the refrigerator for up to a week or freeze, which means any weeknight can be pizza night.
Learn step by step how to make great whole wheat pizza dough from scratch, even if you’re a novice cook!!
The Best Whole Wheat Pizza (Herb&Garlic)
Equipment
- standard mixer
Ingredients
- 3 cups whole wheat flour
- 1 cup all purpose flour Can make 100% whole wheat but will be thinner crust
- 1 Tbsp salt
- 2 Tbsp unrefined sugar or honey
- 4 1/2 tsp active dry yeast 2 packets
- 1 tsp garlic powder
- 1 tsp choice herbs. eg. thyme basil, oregano
- 1/2 tsp rosemary
- 1/4 tsp onion powder
- 1 1/2 cups warm water about 105ºF
- 1/4 cup olive oil
Instructions
- Sprinkle yeast on the warm water and proof for 10 min. Then add honey and mix together.
- Mix together dry ingredients and oil. Attach the dough hook on slow speed and slowly add the water until completely incorporated. Within 1-2min the dough should come together and pull away from the sides.
- Note: You can make this 100% Whole wheat but the crust will be thinner.
- Grease bowl and cover dough loosely with saran wrap and a tea towel for 1-2 hrs until doubled in size.
- 4.Punch down dough and roll onto a floured surface. Divide into two.
- To FREEZE: Wrap in saran wrap and put into freezer bag. Can keep in the freezer for 2-3 months. To use just thaw in fridge night before and let the dough rise at room temperature for 30 min-1hr before.
- To use NOW: Cover the dough for another 30min-1hr. If you need more time put it in the fridge for up to 24hrs in a sealed container. The dough is easier to work with at room temperature.
- Preheat oven at 415F
- On an oiled pizza stone or sheet begin to press, stretch and flip the dough until you get the desired shape and size. preferably dough should be 1/8-1/4 inch thick.
- Now add you toppings. I usually start with some ginger garlic paste (try our recipe https://youtu.be/LekaKOyYsxE ), tomato sauce, siracha and some cheese before I add everything else.
- Put in the oven for 15-20 min or until golden brown.
Video
How to Proof Yeast
Active dry yeast is the most commonly available form for home bakers and is available in 1/4-oz packets. This form of yeast needs to be “proofed”
Heat the water to approximately 105 degrees F. If you want to be sure you can test the temperature using a thermometer as shown below. Once you check a couple of times you’ll get a natural feel for how warm the water should be so the water won’t be too hot to kill the yeast culture.
Sprinkle yeast in the warm water. Then add honey or white sugar and mix together. Let it sit aside for 5 to 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. This means the yeast is active. Now you can proceed to use the yeast as suggested in your recipe.
How to make homemade pizza dough – Stand Mixer
There are different ways to do:
- Food Processor – 1 Min
- Stand Mixer – 3 – 4 Min
- Knead with Hand – 5 – 7 Min
Pizza Dough Rising #1
Once the pizza dough is ready, it’s time to let it rise. Grease bowl and cover dough loosely with plastic wrap and a tea towel for 1-2 hrs until doubled in size
Dividing in to Pizza Dough Balls
Punch down dough and roll onto a floured surface. Shape into a log and divide into two or three equal pieces.
Pizza Dough Rise #2
Shaping the Pizza Dough
There are different ways to stretch the dough to make a pizza base. Don’t worry if can’t toss the pizza dough like a professional chef, stretching by hand taste just as delicious. The goal is to make a thin circle of dough with a raised edge around the pie. With practice you can become good at it even if you are a novice cook. We are here to help!
Use a light touch to stretch, pull and push outwards while rotating to make the circle.
Toppings
When you add toppings use a light touch. The general recommendation is, not to overload the pizza with toppings, especially its center, which may result in an undercooked crust.
Pizza sauce: You can either use a store-bought variety or homemade. Spread the sauce out on the dough using the back of a spoon. Do not use too much.
Now add your toppings. I usually start with some ginger-garlic paste (try our recipe https://youtu.be/LekaKOyYsxE ), tomato sauce, siracha, and some cheese before I add everything else.
Cooking the Pizza
You should preheat the oven to 415 degreesF. Bake for about 15 minutes or until the edges are golden brown, and the sauce and cheese are bubbling nicely. Remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.
FAQ
Does whole wheat Pizza dough can be risen in fridge
You can put pizza dough in the fridge to rise, placing the pizza dough on an oiled pan covered loosely with a clean, damp kitchen towel.
Chilling the dough will slow down the yeast activity, but it doesn’t stop it completely so it is ok to keep it overnight, or for at least six to eight hours. But if you want a faster rise, leave the dough out on a countertop, loosely covered. When it is roughly doubled in size it should be ready.
Does whole wheat Pizza dough can be stored in the freezer?
To FREEZE: Wrap in plastic wrap and put into a freezer-safe plastic bag. Can keep in the freezer for 2-3 months. To use just thaw in the fridge the night before and let the dough rise at room temperature for 30 min-1hr before.
Common mistakes when making Pizza dough
When the pizza dough has risen, if you are not using it right away make sure to wrap it tightly in plastic wrap or place it in a Ziploc bag, otherwise dried skin develops on the dough.
It is important to have everything ready before stretching the pizza, prepping the oven and the toppings. Once the dough is stretched and sauced, then it shouldn’t keep too long outside to avoid the dough sticking to the surface.
Using a rolling pin may deflate the gas pockets of your pizza that are needed for a soft fluffy texture. It is better to either stretching by hand or tossing the dough
Mistake: Not using a pizza stone. If you are making pizza often invest in a pizza stone it’s not expensive. When you use a cookie sheet you may not get the same result.
Tools For Preparing Pizza
The right tools make cooking easier. Here are a few of my favorites.
this looks good. I will try to make it. Thanks for sharing with all details.
Thank you.