Making pizza from scratch is so satisfying and it means you can put all kinds of wonderful toppings on it. Whole Wheat Pizza Dough has a bad reputation of being bland and dense, but our version is anything but. It's soft, chewy and crispy and it makes the perfect base for all your favourite pizza toppings.
We love finding healthier versions of our favourite foods (that is actually how Hungry Healthy Happy started out), and it's so easy to make pizza at home, and to make it a little lighter. Homemade dough is a great place to start and our whole wheat pizza dough has whole grains and more fibre than regular dough and is digested slower than refined grains.
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Why should you try it?
- So satisfying making your own dough
- Less than 250 calories per serving
- A good opportunity to get kids involved
- Freezes well
What you will need
- Whole wheat (wholemeal) flour - Any whole wheat flour will work, but you do get what you pay for, so get as good a quality one as you can afford.
- Warm water - Make sure the water is warm (45°C/115°F max). If it is too hot, it will kill the yeast.
- Yeast - We used quick yeast.
- Sugar - Can be left out, but helps to activate the yeast.
- Oil - Any oil can be used, but we went for a good quality extra virgin olive oil as it has a lovely flavour.
- Honey - Optional, but again, adds to the flavour.
- Salt - Salt is important as it helps to tighten the gluten structure and makes your dough stronger.
Step by step
One: In a jug, mix the warm water, sugar and olive oil and yeast and let it rest for 5 minutes. Whisk in the oil and honey.
Two: Put the flour in to a large bowl, make a well in the middle and add a small amount of the liquid.
Three: Using a fork, pull the flour into the middle and start mixing. Continue adding the liquid slowly while mixing until a ball of dough is formed.
Four: Transfer the dough onto a floured surface and knead for 5 minutes.
Five: Place the dough ball in a lightly oiled bowl. Turn the dough so that it is coated thinly with oil.
Six: Cover with a damp cloth or plastic wrap and leave in a warm place for around an hour so it can rise (it should double in size). See below for proofing dough in an oven.
Seven: Remove the dough and knead again for 5 minutes. Divide the dough into 2 pieces, and either freeze or use immediately.
Do I need to use sugar?
You can leave out the sugar, but sugar increases the activity of the yeast. Also, the small amount of sugar used will tenderise the dough, resulting in a chewier consistency when it is cooked.
Proofing dough in an oven
Proofing (or proving) dough can easily be done in the oven. Preheat your oven to it's lowest setting and once it has reached temperature, turn it off. While the oven is heating, boil your kettle.
Place the dough in a lightly oiled bowl on a rack in the centre of the oven and another oven proof bowl on the bottom shelf with 750ml (3 cups) of boiled water in it. Close the oven door and leave for an hour. Once the hour is up, the dough should have doubled in size.
Topping
The first thing, is a good sauce, so why not use our simple Marinara to start with? You could even use BBQ sauce as a base. Then the choice of pizza topping is literally restricted by your imagination! Go wild! Add vegetables, meat even fruit if you want!
Instead of using a marinara, make a sweet pizza. Spread with our Homemade Nutella and then add whatever sweet treats you like.
Whatever you decide to top your pizza with, kids will love helping out.
FAQs
This is the perfect make ahead pizza dough and is ideal for freezing. This recipe makes enough for 4 good sized pizzas, so you can always have some pizza dough on hand. Simply wrap the individual balls of dough in a strong cling film (Saran Wrap) and put in the freezer. It will keep in the freezer for 3-4 months. Defrost in the fridge overnight (for at least 12 hours).
Yes, it is healthier (although this is such a subjective word), because as it offers whole grains and fibre and is digested slower than refined grains.
Extra tips
- If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast.
- Make sure the water is warm (45°C/115°F max). If it is too hot, it will kill the yeast.
- Add a tablespoon of honey to the dough mixture for a really lovely flavour.
- To get a really crispy cooked pizza base, use a ceramic pizza stone.
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Recipe card
Whole Wheat Pizza Dough
Ingredients
- 185 ml warm water
- 0.5 tsp dried yeast
- 0.5 tsp sugar
- 0.5 tbsp olive oil (extra virgin is best for flavour)
- 0.5 tbsp honey
- 200 g wholewheat plain flour
- 1 pinch salt
Instructions
- In a jug, mix the water, sugar and yeast and let it rest for 5 minutes.
- Add the oil, honey and salt. Whisk well.
- Put the flour in a large mixing bowl and make a well in the middle.
- Gradually pour the wet mixture into the middle of the well, pulling the flour into the centre with a fork. Continue until the liquid is all in with the flour. 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 lightly oiled bowl. Turn the dough so that it is coated thinly with oil.
- Cover with a damp cloth or plastic wrap 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 2 pieces, and either freeze or use immediately.
Notes
- If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast.
- Make sure the water is warm (45°C/115°F max). If it is too hot, it will kill the yeast.
- Add a tablespoon of honey to the dough mixture for a really lovely flavour.
- To get a really crispy cooked pizza base, use a ceramic pizza stone.
Dawn
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
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
Hi! This looks awesome, but how much honey do you use? I don't see it in the ingredients list.
Dannii
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
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
Hi Dannii.
Can you tell me, how long do you then cook for? Does it really depend on your toppings?
Xx
Jaclyn
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
If I may... I think Dannii meant honey ;)
Dannii
Yes, sorry it was meant to say honey. And yes, any bowl is fine.
Aneta
Will the frozen portions of dough rise when you bake the pizza in the oven? Won't the freezeing process kill the yeast?
Dannii
Yes, they still rise :)