Whole wheat pizza dough – Try this whole wheat flour pizza dough for creating delicious and healthy pizza crusts. For proofing the recipe, I’m going to use the instant pot which just takes 30 min for the dough to rise. In this post, I’m sharing my all-time favorite homemade pizza dough and pizza sauce.
Recipes that include yeast, we need lukewarm liquid for activating the yeast. The liquid can be water or milk. Remember cold water won’t start the process and hot water kills the yeast. The foolproof technique is to warm it in a microwave for 30 seconds.
Depending on dry yeast or instant yeast, you will handle yeast differently. Active yeast needs to be initiated by mixing it with lukewarm water; instead, instant yeast is added directly to dry ingredients.
PIZZA DOUGH PREPARATION:
1 For preparing the dough, dissolve a packet of yeast in that warm luke water then mixed with sugar and stir it once and leave it on the counter for 5 min until it becomes foamy and bubbly.
For instant yeast, mix everything directly in a mixer.
2 In a stand mixer combine whole wheat flour, salt, and olive oil. Add the yeast mixture and mix the dough on the low setting for about 5-6 minutes. Remove dough from the mixer. On a clean surface dust some flour and scrape the dough from the mixer bowl. Then knead the dough until it’s smooth and soft.
Kneading allows the dough to create a structure of gluten strands from the existing protein in the flour. The gluten strands are crucial in allowing the dough for stretching without tearing.
3 Pour little olive oil in instant pot liner and place the dough and coat the dough with oil in the instant pot liner.
4 Close the instant pot lid and set the Yogurt mode on Normal for 30 min.
Without instant pot: Place the dough ball in a bowl and cover it with a damp cloth. Place in a warm location, on the counter or inside the oven with the light on and let it rest for 30-45 min or until dough is double in size.
5 After proofing the dough for 30 minutes, the dough should double in size. Punch the dough and divide it into balls.
6 Use floured hands for stretching the dough and divide the dough into equal parts and form large circles 8” on the oiled baking sheet or lodge cast iron pan. Brush the dough with olive oil.
HOW TO MAKE PIZZA SAUCE:
1 Heat 3 tbsp olive oil, saute onions until lightly browned.
2 After that, add tomatoes puree, water, oregano, basil, salt, and pepper, blend them. Cook it on simmer (medium-low heat) covered, about 30 min. Keep warm.
Suggestion: Best store brought pizza sauce
HOW TO ASSEMBLE A PIZZA AND BAKING:
1 Spread the sauce on pizza and then add toppings.
Topping choices for pizzas:
- Veggies: Spinach, broccoli, bell pepper, mushrooms, Onion, Pickle jalapenos, Tomatoes
- Fruits: Pineapple
- Protein: Chicken, Paneer, Tofu
For chicken, Add olive oil in a pan, chicken pieces, lemon pepper, black pepper, salt, and turn off the flame after 2-3 minutes. Don’t cook it completely.
2 Top it with shredded cheese ( mozzarella, parmesan, cheddar).
3 Bake at 450ºF (230ºC) for 15 – 20 minutes or until edges get golden. Serve hot.
Related: All-purpose flour pizza dough
Notes:
1 Place the leftover dough in a Ziploc bag and make a large circle. Make sure to leave a gap on the sides of pizza dough.
2 This dough can be used directly from the freezer into the oven.
Youtube:
WHOLE WHEAT PIZZA DOUGH
Try this whole wheat flour pizza dough for creating delicious and healthy whole wheat pizza crusts.
Ingredients
Dough preparation:
- 2 cups Whole wheat flour
- 1 cup Water
- 2 tsp Active dry yeast
- 1 tsp Sugar
Pizza sauce
- 3 tbsp Olive oil
- 2 medium Onions , Chopped
- 3.5 cups Tomato puree
- 1/2 cup Water
- 2 tsp Dried oregano
- 1/2 tsp Dried basil
- Salt - as per taste
- 1/4 tsp Pepper powder
Instructions
Dough preparation:
- For preparing the dough, dissolve a packet of yeast in that warm luke water then mixed with sugar and stir it once and leave it on the counter for 5 min until it becomes foamy and bubbly.
- In a stand mixer combine whole wheat flour, salt, and olive oil. Add the yeast mixture and mix the dough on the low setting for about 5-6 minutes. Remove dough from the mixer. On a clean surface dust some flour and scrape the dough from the mixer bowl. Then knead the dough until it’s smooth and soft.
- Pour little olive oil in instant pot liner and place the dough and coat the dough with oil in the instant pot liner.
- Close the instant pot lid and set the Yogurt mode on Normal for 30 min. (or) Place the dough ball in a bowl and cover it with a damp cloth. Place in a warm location, on the counter or inside the oven with the light on and let it rest for 30-45 min or until dough is double in size.
- After proofing the dough for 30 minutes, the dough should double in size. Punch the dough and divide it into balls.
- Use floured hands for stretching the dough and divide the dough into equal parts and form large circles 8” on the oiled baking sheet or lodge cast iron pan. Brush the dough with olive oil.
Pizza sauce
- Heat 3 tbsp olive oil, saute onions until lightly browned.
- After that, add tomatoes puree, water, oregano, basil, salt, and pepper, blend them. Cook it on simmer (medium-low heat) covered, about 30 min. Keep warm.
ASSEMBLING & BAKING:
- Spread the sauce on pizza and then add toppings (I like chicken, bell peppers, mushrooms, pineapple, red onion).
- Top it with shredded cheese ( mozzarella, parmesan, cheddar).
- Bake at 450ºF (230ºC) for 15 – 20 minutes or until edges get golden. Serve hot.
Notes
- Place the leftover dough in a Ziploc bag and make a large circle. Make sure to leave a gap on the sides of pizza dough.
- This dough can be used directly from the freezer into the oven.
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Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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