George's Whole Wheat Pizza Dough

"Simple whole wheat pizza dough, made using a mixer with a dough hook."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
20mins
Ingredients:
11
Yields:
1 pizza crust
Serves:
8
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ingredients

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directions

  • Combine the yeast and the water, stir until dissolved.
  • Add the remaining ingredients to a bowl.
  • Add the yeast mixture and mix using a dough hook.
  • Knead dough until it forms a nice ball, using extra flour if necessary.
  • Let rest for at least 1/2 hour.
  • Bake at 450* for 12-15 minutes or until golden brown.

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Reviews

  1. Made this dough with wheat flour and popped into the freezer in individual slice portions. Have used it for personal sized calzones and pizza so far. Very quick and convenient. The only thing that didn't wow me was the spices for the dough. That's more a personal preference than an issue with the recipe so I am still giving it 5 stars. Will definitely be using this over and over. Thanks for posting!
     
  2. Do you wear an apron? I love men in aprons. Used for grilled pizza. See! I'm not a one-trick pony.
     
  3. This was great, I used 3/4 cup whole wheat flour and 1 1/4 cup all purpose flour instead. It was light and fluffy but healthy. I also prebakes mine for 8 minutes or so on a pizza stone, then removed from the stone after I topped it and cooked on the top rack for additional 9-10 minutes. very yummy! will definatly use this recipe again....my husband(who is very picky) even liked it. It had a great crunch and was not dense like most wheat doughs I've tried.
     
  4. Ridiculously easy and delicious. This was my first attempt at homemade pizza dough as well and it turned out so well. I divided the risen dough into 4 balls and rolled out individual sized pizzas. I sprayed both sides with olive oil and grilled in a gas grill preheated to 500F for about a minute on each side (lid open and watch it like a hawk!) with the flame on medium-low. I then topped each pizza and grilled on medium-low until the bottom was done and cheese bubbling hot.
     
  5. Fantastic recipe! I've made it twice now, to rave reviews from the wife, the toughest critic.<br/>Great texture , flavor, and ease of making. It is very forgiving (better be with my talent).<br/>A great confidence builder.
     
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Tweaks

  1. I mixed the dough in a bread machine on the 'dough' setting. After allowing it to rest I tossed/rolled it out to about 15" and cooked it on a pizza stone at 450 for about 16 minutes. Excellent! We haven't had frozen or pizza-store bought pizza since! Instead of garlic powder I used one clove minced garlic. I also ground up fresh oregano and thyme. To make it even healthier I used low-sodium pizza sauce, turkey pepperoni, and 2% fresh-grated mozzarella. Add mushrooms, bell peppers, and onions and called it a well-balanced meal. Awesome! Here's a tip: plain flour will burn in the oven and stick to the exterior of the dough so use corn meal instead to coat your hands and dough for rolling and handling.
     
  2. Excellent. The texture was perfect. This makes a huge pizza. I did make a couple of changes. I used 1 tbls of olive oil and left out the honey and used 1 tsp Italian seasoning in place of the oregano and thyme. I will use this one again. Thanks so much for sharing. :)
     
  3. Our family dinner party made pizza's on the grill last night and your pizza crust was a hit! (the only change I made from the ingredient list was using italian seasonings instead of oregano and thyme seperately). We doubled the recipe and let it rise a second time after making individual sized pizza dough balls. I had to refrigerate them since they were prepared in the morning. Don't know if that made them easier to work with or if it was the wheat flour in your dough, but it was a breeze to shape them compared to the white pizza dough I bought from the store. (wasn't as elastic-y and kept its shape when we formed them on our floured table.) We cooked the crust first by brushing each side with olive oil and grilled them over med low heat. After that we added our toppings and grilled them one last time on low to melt the cheese! Yum! We ended up with one extra dough ball so we threw that on the grill as an appetizer bread. After flipping it, we brushed it with butter and garlic salt, and sprinkled it with parmesan cheese. It was perfect dipping into our homemade pizza sauce! Thanks for a great recipe that will be used over and over again!
     
  4. I love this pizza dough. Been making it for about 4 months now every Saturday night. As a diabetic, It's healthier for me to eat whole wheat as opposed to white. I just make all whole wheat and substitute the thyme and oregano for Italian seasoning. Love it!! Turns out perfect every time and my family loves it!! I always double the recipe!!
     

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