WHOLE WHEAT PIZZA RECIPE
This WHOLE WHEAT PIZZA recipe is my favorite because it is an one bowl recipe and totally can be your best friend for weekly pizza cravings.
Although I am not new to making pizzas at home, I often think the first time I made pizza at home, back in 2014.
Hosting a pizza party for my friends at home and some of my friends would joke because I was like a maniac, who just wouldn’t use store bought stuff and insisted on making everything from scratch.
Little did I know that time that, 7 years later that I would be blogging my pizza recipe. Sure I see my pizzas have come a long way.
My son has one love for food and it seems to be “pizza”. He prefers it over any indian bread or dish, and I am not complaining, everyone loves pizza !!! It came to a point where we frequently ordered pizzas through our favorite chain in Japan PIZZALA JAPAN that I had to start making it again at home for him to enjoy as frequently as he desired.
Whole wheat pizza ?
Yes, I think everyone in the universe knows by now that refined white flour isn’t the best option for our body, so we tend to turn to other alternatives such as whole wheat flour and other nutritious grains.
To be honest, I haven’t experimented much with other grains and I hope to do so soon.
When I started making this whole wheat pizza I realized how convenient it into make pizza at home for the simple reason it is pretty quick if you have the dough ready and planned. I will be sharing my make ahead and storage tips below ..so keep reading …
What kind of yeast and how to use it ?
Yeast is a live culture that is added to the baked items which enables them to rise and turn fluffy. Which baked items use yeast ? Cake doesn’t use yeast, in cakes eggs or baking powder/ soda is added and is beaten to incorporate air.
How ever in breads which are mean to be fluffy yet chewy, yeast is added.
There are two kinds of yeast available – Instant yeast and active yeast. Instant yeast doesn’t need any proofing but active yeast requires proofing.
If you are using active yeast, you have to proof it until foamy and bubbly , according to package instructions and then add it to the recipe.
This is the best part about this pizza recipe, I used instant dry yeast, that means there is no need to proof the yeast. So all the kneading and mixing and rising can happen in one bowl.
Baking and Rolling tips
This pizza dough recipe works great for thin crust pizza. I personally prefer this to thicker crust as whole wheat is generally denser and sometimes it can lead to soggy, dense uncooked crust.
I found baking at 210 deg C for 15 minutes works best in my oven. Also, I used the top rack to bake the pizza and there is no need to pre-bake it.
Also check out other trending recipes
Ingredients needed to make the whole wheat pizza
- 100 % whole wheat flour
- Instant dry yeast
- Sugar or honey
- Luke warm water
- Olive oil
- Healthy Homemade veggie loaded pizza sauce – Check out this recipe, it is loved by my instagram followers !
- Cheese ! the magic ingredient 🙂
You can use HONEY or SUGAR in this recipe but you cannot skip the sugar for one reason it make the pizza base taste better and secondly it is important for the yeast to work
You can use 100 % WHOLE WHEAT FLOUR in this recipe or can do 50:50 white flour and whole flour.
How ever in this recipe I have shared the proportions for whole wheat flour so I will stick to it.
YEAST – This is a big topic for new bakers and something that can be intimidating too.
There are two kinds of yeast available – Instant yeast and active yeast. Instant yeast doesn’t need any proofing but active yeast requires proofing. This recipe I have used instant yeast and if you follow the the instructions you can find how to easily.
WATER – The water has to be at the right temperature, many bloggers recommend the temperature is around 105 F, I would say just ensure the water is Luke warm (that is, not too cold not too hot).
If the water is too hot, it will kill the yeast and the pizza dough will not rise. Or if the water is too cold, the yeast won’t have the right temperature to activate.
OLIVE OIL or any neutral flavored oil is required, to keep the dough from drying out during the rising process. Also It helps in bringing a nice texture to the final crust.
PIZZA SAUCE – Oh this is my favorite. It can be a very simple thing to make by using crushed tomatoes, pizza seasonings, little salt, garlic and little sugar to balance the sharpness of the tomato or you can opt to use a store bought pizza sauce.
I would recommend you to try my VEGGIES LOADED HOMEMADE PIZZA SAUCE RECIPE.
I love it and it is a great way to add more nutrition into our pizza.
Tips / notes
The water required in the recipe is an approximation and It can vary from the type and brand of wheat flour used. Feel free to add less or more to get a nice non sticky but soft and smooth dough.
I have written this before, since whole wheat is a bit denser in texture, I suggest to try not to make the crust thicker than what is mentioned in the recipe, as it leads to chewy or under cooked and soggy pizzas sometimes.
You can use the middle rack on the oven too for baking, if you choose to do so, do increase the baking duration to about 25 minutes.
This pizza dough recipe makes about 2, 11 inch thin crust pizzas. You can have one for the day and can store the remaining dough for another day
You can add fresh mozzerella cheese and basil to make make it plain Margarita pizza.
For more variation check out how to make balsamic caramelized onion with mushrooms and baby corn pizza topping here —- > Vegetarian Balsamic onion, mushroom and baby corn pizza.
I have also tried grilling it on Japanese fish grill for about 7 minutes on high and I was blown away by how perfectly the crust was cooked crispy and chewy at the same time.
Storage and shelf life
I have tried storing this pizza in the refrigerator for 2 days. I would say the you need to pull it out of the refrigerator and leave it out for 30 minutes before you start rolling it.
And it came out handy to feed my hungry boy back from school. Yes, guilt free pizza after school 🙂
Alternatively, you can try freezing the dough after the raise in a freezer friendly storage container.
I loved this read from,
https://sweetpeasandsaffron.com/plastic-free-freezer-storage-ideas/ on amazing plastic free freezer storage.
I hope to try rolling out the pizza base and storing it some day and update this blog post.
Pictorial recipe (step by step)
- Take a wide mixing bowl, add in whole wheat flour, dry yeast, sugar, salt and olive oil and mix it in.
2. Next, add in the warm water, 1 cup first and then gradually add 4 tbsps of water or little more and gently mix it in.
3. Knead for about 10 minutes approximately. If the dough is sticky dust it with little flour and continue Or if it is too hard add a tbsp of water and knead to a ball shape.
4. Now, take another clean bowl and rub some olive oil on the inside and place the prepared pizza dough in it.
5. Brush or rub some olive oil on top of the dough too and cover it with a cloth and allow it to raise for 2 hours.
6. After 2 hours, you’ll notice that the dough has rises and doubled in size.
7. Take the dough out and knead it once again and cut in into two halves. One dough ball for each pizza.
8. Now dust the clean cooking surface with plain flour and place the pizza dough on the surface. Generously dust the pizza dough with flour too to prevent it from sticking
9. Gently roll the dough to a thin pizza base. Ensure it is evenly rolled and is about 3 mm thick.
10. Now dust the pizza pan with some flour and carefully transfer the rolled pizza base on to the prepared pizza pan.
11. Make holes with a fork on the pizza base,
12. spread about 3/4 cup of home made pizza sauce, add the shredded cheese, olives and oregano.
13. Bake the pizza in the top rack for about 15 minutes until pizza is golden and bubbly.
Commonly asked questions
Why doesn’t my pizza dough rise ?
The only reason this could happen is if the yeast hasn’t done its job!
Either you have used expired yeast ( Yes, they have a shelf life once opened !) or it wasn’t proofed properly. Store the dry yeast tightly sealed in the refrigerator once opened.
My pizza base have bubbles or air pockets, how to avoid it ?
This can sometimes happen and can be avoided by making tiny pricks using fork on the pizza base before baking.
Why is my pizza dough too tough, dense and chewy ?
The reason this happens is if the crust is too thick or if there wasn’t enough time to bake it properly. (Check your oven settings) also, if your yeast hasn’t done its job !
Personally I prefer using this recipe to roll out thin crust pizza and I would recommend the same.
Can I freeze my pizza dough before rising ?
The ideal way to do it is to freeze after it raises so you activate the yeast and then freeze it.
One bowl Whole Wheat Thin Crust Pizza
- 1 large bowl, pizza pan, Oven, spatula
- 2.5 cups whole wheat flour
- 1 cup + 4 tbsp warm water
- 1 tbsp active dry yeast
- 1.5 tbsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp Olive oil (for brushing)
- Plain flour (for dusting)
- 1.5 cups Pizza sauce (3/4 cup per pizza)
- 1 cup Shredded Mozzarella cheese
- 1 tbsp Dry Oregano
- 1.5 cups Button Mushrooms
- 1 medium Onions (sliced length wise)
- 3-4 no.s Baby corn
- 1 tbsp Balsamic Vinegar
- salt (To taste)
- 1 tsp Sugar
- 1 tsp Olive Oil
To Make balsamic caramelized onions topping
- Take a Pan, heat it on medium flame, once hot add in the sliced onions, salt, sugar and saute for a a few minutes until the onions are tender
- Next add in the Chopped mushrooms and baby corn and cook for a few minutes until the mushrooms are cooked and tender to touch.
- Finally glaze with balsamic vinegar and toss it in the pan cook until the toppings get slighyly thicker and glossy. Turn off the flame and keep it aside.
To Make Pizza Base
- Take a wide mixing bowl, add in whole wheat flour, dry yeast, sugar, salt and olive oil and mix it in.
- Next, add in the warm water, 1 cup first and then gradually add 4 tbsps of water or little more and gently mix it in.
- After the ingredients are roughly mixed in. Use your hands and gently knead the dough in to a smooth ball.
- Knead for about 10 minutes approximately. If the dough is sticky dust it with little flour and continue Or if it is too hard add a tbsp of water and knead to a ball shape.
- Now, take another clean bowl and rub some olive oil on the inside and place the prepared pizza dough in it.
- Brush or rub some olive oil on top of the dough too and cover it with a cloth and allow it to raise for 2 hours.
- After 2 hours, you’ll notice that the dough has rises and doubled in size.
- Next step is kneading and before you start the kneading process, preheat the oven to at 210 Deg C for 10 minutes.
- Take the dough out and knead it once again and cut in into two halves. One dough ball for each pizza.
- Now dust the clean cooking surface with plain flour and place the pizza dough on the surface. Generously dust the pizza dough with flour too to prevent it from sticking
- Gently roll the dough to a thin pizza base. Ensure it is evenly rolled and is about 3 mm thick.
- Now dust the pizza pan with some flour and carefully transfer the rolled pizza base on to the prepared pizza pan.
- Make holes with a fork on the pizza base, spread about 3/4 cup of home made pizza sauce, add the prepared caramelized onion toppings , add the shredded cheese and oregano.
- Bake the pizza in the top rack for about 15 minutes until pizza is golden and bubbly.