Finding out how to make the perfect pizza dough is a great achievement for anyone who loves to cook. Being able to make a pizza as healthy as possible, well, that makes me very very happy. It means there is no guilt after eating it and I haven’t had to spend £20 after Domino’s delivers me one. So, here is a Whole Wheat Pizza Dough.
Making a pizza from scratch is so satisfying and it means you can put all kinds of weird and wonderful toppings on it (although, not too weird I hope). It also means you can do half and half toppings if you and your pizza buddy don’t agree over when makes the perfect pizza. This is a basic pizza dough and in the coming months, I shall be making lots of posts showing you just what to do with the dough, and some of my (and the husbands) personal favourite pizza toppings. Also, the great thing about this recipe is, it makes enough dough for 4 bases, so you can put the left over dough in the freezer so the next time you crave pizza, you can have a super tasty, and fast, home-made one.
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Whole Wheat Pizza Dough RECIPE
DON’T FORGET TO RATE THE RECIPE ↓
Whole Wheat Pizza Dough
Ingredients
- 500 g Whole wheat plain flour
- 7 g Dried yeast
- 1 tsp Salt
- 325 ml Warm water
- 2 tbsp Olive oil
Instructions
- In a jug, mix the water, olive oil and yeast and let it rest for 5 minutes.
- In a large bowl, mix the flour and salt and make a well in the middle.
- Pour the wet mixture into the middle of the well and mix well until you have a dough ball.
- Transfer the dough onto a floured surface and knead for 5 minutes.
- Place the dough ball in a floured bowl.
- Cover with a damp cloth and leave in a warm place for around an hour so it can rise (it should double in size).
- Remove the dough and knead again for 5 minutes. Divide the dough into 4 pieces, and either wrap them all in cling film and put in the freezer, or put one to the side to use right away and only freeze 3.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
This recipe was first published on 27th September 2011 and was last updated on 30th July 2018
Dawn says
I wonder if you’ve ever considered trying to make your doughs in a bread machine? I’m planning on trying out some of those bread recipes, but by using the dough setting on the bread machine. It would save you LOADS of time!
Dannii says
I don’t have a bread machine. I have a fairly small kitchen and I see other appliances as being far more useful. I kind of like the arm workout from kneading the bread too :)
jennifer says
Hi! This looks awesome, but how much honey do you use? I don’t see it in the ingredients list.
Dannii says
Sorry, I took the honey out of the recipe (as it didn’t need it), but I forgot to take it out of the cooking instructions.
Allie says
Made this last night for myself, my husband, and one of his friends. It was PERFECT! So glad that I’ve got leftover dough in the freezer to use in the future. I appreciate all the recipes and have been using them frequently. Thank you, thank you!
Joanne Wells says
Hi Dannii.
Can you tell me, how long do you then cook for? Does it really depend on your toppings?
Xx
Jaclyn says
Hi Dannii,
Two questions:
1. How much sugar? I don’t see it in the breakdown of ingredients.
2. Can I mix in a large bowl instead of a jug? Not sure if it matters.
I’m craving your healthier Chicago pizza recipe. Thanks!
Aneta says
If I may… I think Dannii meant honey ;)
Dannii says
Yes, sorry it was meant to say honey. And yes, any bowl is fine.
Aneta says
Will the frozen portions of dough rise when you bake the pizza in the oven? Won’t the freezeing process kill the yeast?
Dannii says
Yes, they still rise :)