Best Whole Wheat Pizza Dough Recipe

Bid good bye to store bought Pizzas and Pizza Dough and learn how to make the best whole wheat pizza crust at home perfectly every single time.

It's been really long time that we had some good home made pizza. OK, let me put it this way, there is a Mountain Mikes just 2 minutes from my apartment...:)
We really like their pizzas, they are darn good unlike the other chains i have been to. For those unaware, they seem to be California only Pizza chain as i have not seen them in any of the states(4) i have lived so far!!

But then again, home made pizzas are a different game altogether. Plus it's so easy to make your own dough, why would you ever buy them? Seriously why?? Self-reminder!!

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I experimented with lot many pizza dough recipes, even though i could make pizzas out of them, crust never made me happy. Either it would be way too soggy or at times too hard. Also, i didn't quite like the texture of whole wheat pizza alone. 

Finally after many tries i have come to a conclusion that a mix of All purpose flour and whole wheat flour yields the best pizza. Neither of us like all plain flour dough alone, and if things are too white, the very first question my husband asks is "Aren't you using pain flour AGAIN??"

 I have perfected this recipe over the time and makes for an excellent pizza base. If you follow the recipe to T, you will have one of the most easiest and perfect crust.

Let's get on to the recipe:

Ingredients:

White Whole Wheat Flour- 1.5 cups
All Purpose Flour- 1 cup
Dry Active Yeast- 2 1/4 th tsp(1 packet)
Warm Water- 1 cup
Salt- 1 tsp
Honey/Sugar- 1 tbsp
Olive Oil- 2 tbsp

Method:
1. Warm 1 cup of water in microwave for around 30 seconds. Add honey or sugar and the yeast. Give it a stir. Let rest for 5 -10 minutes till yeast gets activated or becomes frothy.  

2. Sift Whole Wheat and All Purpose Flour. Add salt. Now add the yeast water mix and knead into dough adding as much flour as needed for dusting till the dough isn't sticky anymore.

3. Grease a bowl with olive oil, place the dough, brush oil on top. Cover with Kitchen Paper or Cloth and leave it for 1-2 hours.

4. Dough will almost triple in size. Now preheat oven at 450 F. Portion the dough out and roll the dough as per your liking for a thick and thin crust pizza. Garnish with toppings desired. (Please read the notes below)

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Notes: 

1. Water should only be luke warm, not hot! Yeast will not get activated if the water is very hot and you will have to start from sratch.

2.  This dough is freezable after it has increased in size for upto 2 months. Portion out the dough, release all air from a zip lock bag and place the dough, seal and refrigerate. Thaw before using.

3. You can use regular Whole Wheat Flour if White Wheat Flour is not available.

If you try any of my recipes, please give me a holler at Facebook, Twitter or Pinterest. I will be more than thrilled.

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