Whole Wheat Pizza Crust
Submitted by liz1103
Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.
YIELD
2 crustsPREP
30 minCOOK
0 minREADY
30 minHomemade whole wheat pizza crust is the gateway bread for anyone intimidated by yeast baking. Only six ingredients, no kneading dance, no overnight proofing, and the flour blend ensures the finished crust has character without being heavy or dense.
The 75/25 ratio of all-purpose flour to whole wheat is the sweet spot for home pizza. Full whole wheat doughs are chewy and stiff; adding a couple cups of white flour keeps the dough supple and stretchable while still contributing whole wheat’s nutty depth and fiber.
This recipe skips oil entirely, unlike most pizza dough formulas. The result is a slightly crispier, crackery crust (think Roman-style pizza al taglio) rather than the bready New York style. If you want a softer, chewier crust, add 2 tablespoons of olive oil to the dough.
The 5 to 10 minute yeast proofing window is important. If the yeast doesn’t foam and bubble during this time, it’s dead. Better to find out before you’ve mixed in flour than after you’ve waited an hour for a dough that won’t rise.
Rolling to 15 inches for a 14-inch pan gives you a natural 1-inch overlap to fold and crimp into a classic pizza edge. If the dough fights back and won’t roll thin, let it rest 5 minutes to relax the gluten, then try again.
The cornmeal sprinkle on the pan is technically optional, but it adds crunch to the bottom crust and helps prevent sticking. Skip it if you prefer a smoother-bottomed pizza.
Chef Tips
- Use warm water (110°F / 43°C), not hot. Hot water kills the yeast; cold water slows proofing too much.
- For crispier crusts, pre-bake the crust alone for 5 minutes at 450°F (230°C) before adding toppings.
- Freeze the dough balls after the first rise, wrapped tight in plastic. Thaw overnight in the fridge before using.
- Dust the pan with cornmeal even if you don’t want the crunch on the crust bottom. It prevents sticking better than flour alone.
Variations
- Swap ¼ cup of the flour for semolina flour for a more rustic Italian-style crust.
- Add 1 tablespoon honey or sugar to the yeast water for a slightly sweeter, more tender crust.
- Stir 1 tablespoon dried oregano or Italian seasoning into the flour for herb-flecked dough.
Ingredients
Directions
Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine the flours and salt in a mixer bowl; add yeast mixture.
Mix until dough begins to pull away from side of bowl.
Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around).
If dough resists rolling, let it rest a few minutes and try again.
Dough can be refrigerated or frozen before rolling.
Thaw thoroughly before attempting to roll out.
Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional).
Arrange each crust in a prepared pan and top as desired.
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