Whether baking in the oven or cooking on the grill, this easy whole wheat pizza dough is perfect for homemade pizza night!
There’s something comforting about knowing that Friday night at our house means pizza. I don’t have to go through the process of deciding what’s for dinner and the whole family enjoys pizza in almost every form, though Thai Chicken Pizza will always take first place in our hearts!
I’ll admit that I haven’t been as diligent about making homemade pizza over the last year. There are weeks when I’ve cooked so many recipes for my family and the blog that I just can’t fathom turning on the oven on Friday night.
Last week I decided it was time to drag myself out of the “Honey, will you please pick up a pizza for dinner?” rut (said in a slightly pathetic voice) and get back into the habit of making my own dough.
Several years ago, my longtime friend, Jen, and I went through our own version of America’s Test Kitchen, partly in person and partly via email and phone (we live in separate countries, after all). We were determined to come up with the perfect dough to use for our families’ respective Friday pizza nights.
After many flops and a whole lot of trial and error, Jen and I finally had the perfect recipe. The only change that I made to the recipe over the years was swapping whole wheat pastry flour for the all-purpose flour. I first tried regular whole wheat flour, but it just doesn’t make the grade in pizza crust, unless you use about a 3-to-1 ratio of all-purpose to whole wheat flour. Since I was going for a full-fiber experience, it was whole wheat pastry flour or bust!
The recipe below makes enough dough for one pizza crust, but the photos show a double batch, since we typically make two pizzas. When there are two growing boys in the house, and two adults who hold fond memories of cold pizza from their college days, a single pizza just doesn’t cut it.
Homemade pizza recipes:
How to Make Whole Wheat Pizza Dough
- 1 package 0.75 ounce package (2 1/4 teaspoon) dried yeast
- 1 cup warm water 105-115 degrees F
- 1 tsp agave nectar or honey
- 2 1/2 cup whole wheat pastry flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- flour for kneading
- cooking spray
- Pour the yeast into a large bowl. Add the water and agave nectar (or honey), and stir to combine. Let the mixture sit until foamy bubbles appear on the surface of the water, about 10 minutes.
- Add the flour, olive oil and salt, and stir with a wooden spoon to combine.
- Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5 to 6 minutes.
- Coat a large bowl with cooking spray, place the ball of dough in the bowl and lightly spray the surface with cooking spray.
- Cover the bowl with a dishtowel and let the dough rest in a warm, draft-free room for 1 hour.
- After 1 hour, the dough will have doubled in size. Punch down the dough and turn it out onto a lightly floured surface. Roll to the desired size for the pizza.
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