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100% Whole Wheat Pizza Crust

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 1
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A fluffy, soft pizza crust made with 100% whole wheat flour. Healthy and delicious!
by: Girl vs Dough
Updated Mar 7, 2017
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Ingredients

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 1/4 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sugar

Steps

  • 1
    In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  • 2
    In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
  • 3
    Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  • 4
    Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
  • 5
    Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
  • 6
    Preheat oven to 500°F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • After baking bread of all shapes, sizes and varieties, I’ve learned over time what tastes better homemade. When it comes to pizza crust, I don’t plan to buy it pre-made from the store again if I have time to make it myself. The homemade version is just too tasty and easy to make! And this 100% Whole Wheat Pizza Crust made from scratch is a particular gem. Also, in my bread-baking adventures I’ve noticed that not all flours think alike. Bread flour is an entirely different animal from all-purpose flour, and whole wheat flour is completely unlike any of its counterparts in flavor, weight and consistency. So making white bread is not the same thing as making wheat bread. The same goes for white versus wheat pizza crust. After months of tweaking my favorite pizza crust recipe to get a completely whole wheat crust that wasn’t too dry or tough, I finally figured it out. It only took about three dozen experimental pizzas and doughs along the way (not that I’m complaining – I love pizza). This dough – though healthy and completely without any other flour but wheat – is soft, smooth and, dare I say, fluffy and easy to chew through. The extra water and olive oil really helps to absorb any toughness produced by the whole wheat flour. Though I made my first successful whole wheat pizza crust with this delicious asparagus pizza recipe, really, any of your favorite pizza recipes will taste great on top of this wheat crust. Now you can have a homemade pizza that tastes much better (and is a lot better for you) than anything from the delivery man or the store.
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