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Whole Wheat Herbed Pizza Dough

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Whole Wheat Herbed Pizza Dough

Kim
The Cook
1 Servings
8 Ingredients
22 Comments

Easy, healthy, homemade pizza. You’ll wonder why you ever bought take out or frozen.

1 Servings
8 Ingredients
22 Comments

Ingredients

  • 1 ¼ cups Flour, White Whole Wheat
  • ½ teaspoons Salt
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Italian Seasoning
  • ½ cups Water, Warm
  • ½ teaspoons Honey
  • ½ tablespoons Instant Dry Yeast
  • 1 tablespoon Olive Oil

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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22 Comments

Join the discussion
  1. 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!

  2. 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!

    1. 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.

  3. 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.

    1. 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.

      1. For frozen complete pizzas you can cook the crust at the same temp on the pizza stone, but for like 3 mins, just until it starts to rise. Take it out, let cool and put on the sauce, toppings and cheese. Flash freeze it uncovered for 4 hours. Then cover in 2 layers of saran wrap and store in a ziplock baggy. Voila! No need to thaw, just unwrap and cook on a pizza stone for 12 mins or so.

  4. 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??

    1. I’m sorry that may have been a typo that didn’t get fixed. You should include the garlic powder for the best flavor.

  5. 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).

  6. 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!!

  7. I have made this recipe twice and both times it is very sticky. I am new to making pizza dough from scratch so this may be normal. Anyone else have this problem or am I doing something wrong? I followed recipe exactly and used dough hook on kitchen aid mixer.

    1. Hi Cheryl! Yes it can be a bit sticky. I would add flour as you go until you don’t have that stickiness. Sometimes it’s not an exact measurement.

    2. Making yeast dough is a little bit of a science experiement every time because some variables can mess with you … humidity, for example. If it’s pretty humid, I might need just a bit more flour than usual … or I can be a little stingy with the last coupld of tablespoons of water the recipe calls for, just adding enough to get the dough pulling away from the sides of the bowl (I use my food processor or Kitchen Aid to make and knead dough). If it’s super dry and crumbly after I’ve added all the water called for, I might need a drop or two more water. I’m also less afraid than I used to be to add flour if the dough is a little tacky/sticky as I’m rolling or stretching it out.

  8. Is there a way to make this without yeast? Due to food-allergies, we cannot use yeast. I want to make the calzones that use this pizza dough recipe. Thanks!

    1. Hi Shannon! It’s always a little tricky taking the yeast out of a bread dough and sometimes takes some trial and error. I would suggest playing around with it prior to a monthly cooking day. I’ve used this trick in the past: http://www.livestrong.com/arti
      The texture is altered slightly but you do get the rise and essence of pizza dough. Good luck and we’d love to hear how it works out for you!

  9. If I want to refrigerate the dough, would I do that before it rises? How long can I keep it in the fridge before baking it? When I take it out of the fridge, do I wait for it to rise? Would it rise in that 30 min. mentioned in the freezer directions? Wanting to make a bunch of pizzas for a group and trying to figure out the best way to have the dough ready to go.

    1. Hi Kim! With this recipe we would suggest that you let it rise while in the refrigerator. Typically, dough can stay in the fridge for 2-3 days. If you notice that the dough has risen too much, you can always punch it down to your desired thickness. Making larger batches of the dough is a great idea!

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