With the right pizza recipe and the right ingredients, we all love pizza. It’s cheesy, full of flavors and you can prepare it under 30 minutes. Other than those of us who like to avoid white flour as frequently as possible, who would mind having pizza every night of the week? Luckily, we know a whole wheat pizza dough recipe, so you can enjoy this Italian style flatbread with the rest of the world.
Whole wheat pizza dough recipe
- 2 cups whole wheat flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon oil
- 1 teaspoon sugar
- 1 1/2 cups water
- 1 tablespoon yeast, active or instant
- 1 tablespoon red pepper flakes, optional
Heat the water to around 110 degrees F/45 degrees C. That’s hot enough to comfortably dip your hand in it, but not hotter or much colder. That will help the yeast to foam up and make your flatbread a little more fluffy. Add the sugar and dissolve it, then sprinkle the yeast on top. Stir it a bit and let it sit for 10 minutes before using.
In another bowl, mix the whole wheat flour, salt and baking soda. Add this mix gradually to the warm water blend, while kneading forcefully. If you use a food processor or a bread mixer, you can just add all the ingredients and mix them until they resemble dough. Finally, mix in the red pepper flakes and cover with a plastic bag and a towel.
After an hour, the dough should rise. Tip it over on a floured surface and press and fold a couple of times. Place it back in the bowl and let it rise again, for around 20 – 30 minutes. After these 20 – 30 minutes, you can form a ball and flatten it out to a pizza crust.
Cooking tips and tricks
Remember that the instant yeast packages do not need to be dissolved in water before using; you can just add them to the water. You don’t need to wait for the dough to rise the first time either. You can form a ball, cover it with plastic and let it sit and rise for the final crust result.
Dry active yeast, on the other hand, reacts and works differently. You need to place it in warm water and wait for it to completely dissolve. Then you need to wait for the dough to rise twice and work on it two times before actually using it.
They are basically the same product, it all depends on personal preference. If you want to freeze this whole wheat pizza dough for another time, you can store it up to 3 months. It will be better to use dry active yeast if you want to freeze the dough. It needs to be fully risen, after which you can place it in a freezer, wrapped in plastic. When you decide to use it, let it overnight in the fridge. When it is fully thawed, press and fold a few times, then cover with plastic and let it sit for another 30 minutes for a final rise.