Whole Wheat Herbed Pizza Dough
I have already confessed to my pizza addiction. It has always been my first choice when it comes to junk food. This may be due to the fact that I grew up in South Jersey, where a local pizzeria is never more than 15 minutes away. When I moved to South Carolina for college, I just couldn’t get used to eating a slice from the big chains. Better than the cafeteria? Sure, but not at all like the hand tossed, thin crust, served by a guy named Nick or Tony.
On rare occasions we will order from the one local joint that serves a decent pie, but this crust is now the standard in our house. Not only does it satiate my desire for a taste of my childhood, but I’ve also adapted it to fit our whole foods lifestyle. Furthermore, it is easy enough for a weeknight even if you start totally from scratch. Make the dough balls and sauce (or one of the pizza recipes on our menus) on your cooking day and you’ll wonder why you ever bought that “Hot and Ready” or a boxed frozen pizza.
My husband comes from a big family. 2 parents, 8 kids, plus 3 spouses, and 7 grandchildren = 20! So you can imagine why when we go on our annual beach vacation we typically order pizza the night we arrive. But last year I volunteered to make pizza from scratch for everyone instead, and it was a total success! I plan to do it again using this dough (made ahead of time of course), sauce, and chop ingredients before I go, and all I have to do is assemble and bake. If I can handle that, you know it is worth trying!
You can tell we love pizza at OAMM. Substitute this whole wheat version instead of store-bought in these recipes:
- Cheesey Veggie Pizza Calzone
- Vegetarian Taco Pizza
- Easy Pepperoni Pizza Balls
- Pumpkin Chorizo Pizza
- Kid Friendly Pizzas in a Sleeping Bag
- Toddler Breakfast Pizza
- Light Southwest Breakfast Pizza
- Mini Deep Dish Pizza
- Pizza Spirals
- Buttery Garlic Knots
- Vegan Eggplant Pizza
- BBQ Chicken Pizza
- Ham, Broccoli, Cheddar Roll
Whole Wheat Herbed Pizza Dough
Author/Source:
Kim @ Onceamonthmom.com, adapted from My Blessed Life
Ingredients:
This pizza is topped with the sauce in the Creamy Tomato Basil Pasta recipe, spinach, tomatoes, onion, and cheese.
- 2.5 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 cup warm water (105-110 degrees)
- 1 teaspoon honey
- 1 tablespoon dry active yeast
- 2 tablespoons olive oil
Directions:
In a large bowl, whisk together flour, salt, and Italian seasonings. In a graduated measuring up stir together warm water, honey, yeast, and olive oil. Add wet ingredients to dry ingredients and stir until a stiff dough forms. Turn out on a generously floured surface and knead about 5 minutes or until smooth and elastic. (You can also use a stand mixer or food processor with a dough attachment for this step.) Divide dough in half and allow to rest for 15-20 minutes. Roll out dough on a sheet of parchment paper or a pizza peel sprinkled with cornmeal. Then use as directed in recipes or add your favorite toppings, and bake at 500 degrees on a preheated pizza stone for 7-10 minutes. Crust should be lightly browned and cheese will be bubbly.
Dough balls
Freezing Directions:
Prepare as directed above, but skip resting period. Wrap with two sheets of plastic wrap. Store in freezer bag. To serve: Thaw in refrigerator overnight or at room temperature for 3 hours. Preheat oven and baking stone at 500 degrees. Roll out dough on a piece of parchment paper or a pizza peel sprinkled with cornmeal. Add desired toppings. Transfer to preheated baking stone and bake at 500 degrees for 7-10 minutes or until crust is browned and cheese is bubbly.
Servings: 2 medium thin crust pizzas (1 large or deep dish pizza)
**conversion chart image provided by Erik Spiekermann
Can someone please help me find the sauce recipe….I know that it is from the Creamy Tomato Basil Pasta but I can’t find the recipe. I am always looking for a new sauce to put on a pizza! Thanks!
It just went up today. Should be able to find it here: http://onceamonthmom.com/creamy-tomato-basil-pasta/
Whats the difference between white whole wheat flour and wheat flour (health wise)? And why did you choose white whole wheat flour in this recipe? Thanks!
My understanding is that white wheat is just a different plant variety that has a different color grain. However, it is still a whole grain (not processed to remove the bran), and so it doesn’t have any health differences than traditional whole wheat flour. That said, it does have a lighter texture and flavor, and that is why I choose to use it in a lot of my baked goods. Also I still buy store bought flour (grinding my own wheat is still ahead of me on my whole foods journey), and the brand I buy has a nice texture. When I have used traditional whole wheat flour in my pizza dough, it has been a little too dry for my taste. You can play around with using different flours and find what you like.
Best crust recipe I have tried yet! I am going to stick with it. Rather than freezing the dough, I baked 2 crusts plain and froze them for a quick assembly and bake without the thaw time. I just oiled the tops and loosely covered with foil to keep them from browning.
Did you bake at the same temperature and on a pizza stone? I would like to have these available for those last minute “I don’t want to cook” days.
Sweet! It doesn’t need to sit for hours to rise? This just sounds delicious!
Did anyone notice how in the recipe above it calls for garlic powder but it doesn’t mention it in the google docs excel sheet??
I’m sorry that may have been a typo that didn’t get fixed. You should include the garlic powder for the best flavor.
This dough was great! Quick, easy, yummy! The kids ate it right up and the hubby didn’t even know it was whole wheat until I told him (after his two pieces, of course).
Oh my goodness! This is the best crust I have found yet! This will be my go to from now on! Thank you for sharing!!