Whole wheat pizza dough makes a delicious alternative to a traditional crust and this recipe is fantastic. It delivers a pizza with a wonderful, nutty flavour and texture but a crust that's light and crisp.
If you want to make a healthy pizza, the good news is that whole wheat flour is much higher in fibre (fiber), vitamins, magnesium, zinc, folic acid and chromium - so what are you waiting for?
Sometimes, whole wheat pizza dough can seem heavy. There are a few simple tricks to avoid this.1. More Yeast. Add a little more yeast than you would use in a traditional dough.
2. Use plain, all purpose flour too. Use some regular unbleached white flour with the whole wheat flour. I've done this here but it's not essential. You can use all whole wheat flour if you prefer.3. Use a pizza stone! Finally - and crucially - if you can, cook the pizza on a baking stone. This will ensure a light and crisp crust.
This makes enough dough for two 12-inch pizzas.260g/ 9oz/ 2 cups of whole wheat flour
150g/7oz/1½ cups of plain/all purpose flour
1 teaspoon of salt
3 tablespoons of extra virgin olive oil
2 teaspoons of instant yeast
325 mls/11 fl. oz 11/3 cups of warm water
I always make my pizza dough in a food processor. It's fast, eliminates the need for kneading and gives excellent results.
1. Put the water, yeast and oil in the bowl of your food processor and blend for a few seconds. If you making the dough by hand, mix with a wooden spoon in a large bowl.
2.Now pour in the flour and salt. Whizz again in the food processor for 45 seconds to a minute until the dough comes together in a ball. Working by hand, stir until the dough comes together. When it does, turn it onto a floured surface and knead for 5 to 10 minutes until it is smooth and elastic.
3. Place the dough in an oiled bowl, cover with cling film and set aside to rise. The dough should roughly double in size which will probably take about an hour, depending on how warm your kitchen is.
5. After rising, split the dough into two balls, cover and set aside again for about 20 minutes. The dough is now ready. You can store it overnight in the fridge if you need to or you can freeze it. It should be used within a month if you freeze, although I've stored it for longer without any problems.
6. Shape your pizza as normal. Place a ball of dough on a work surface sprinkled with cornmeal or flour. Flatten it slightly, then stretch and rotate the dough to make a circle around 12 inches in diameter. You can cheat and use a rolling pin but the texture is better if you can resist.
7. Put the prepared whole wheat pizza dough on a pizza peel which has been liberally sprinkled with cornmeal or flour.
Add your favourite toppings and cheese, cook, serve and enjoy. For inspiration for toppings, take a look at this collection of yummy veggie pizza recipes.