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Never buy premade pizza dough again! This easy homemade whole wheat pizza crust recipe is quick enough to make on a weeknight and healthy too. It yields enough crust for two large pizzas and can be refrigerated for 3 days, so with only one batch, you'll have multiple nights' dinner at the ready.
Ingredients
1 1/4 cups warm water — (100 to 110 degrees F)
2 envelopes active dry yeast — (about 4 1/2 teaspoons)
3 tablespoons extra virgin olive oil
1 tablespoon honey
2 cups white whole wheat flour
2 cups all purpose flour — (plus extra for kneading)
3 tablespoons vital wheat gluten — (optional—will yield a fluffier dough)
1 1/2 teaspoons kosher salt
Instructions
Place the water, yeast, olive oil, and honey in the bowl of an electric mixer fitted with the dough hook. (If the bowl is cold, start with warmer water so it remains at least 100 degrees F when you add the yeast.) Add the 2 cups white whole wheat flour, 1 cup of the all-purpose flour, the vital wheat gluten (if using), and the salt. Mix on medium-low speed. (If you do not have a stand mixer, complete this step in a regular mixing bowl and use a wooden spoon to combine the ingredients.)
As you mix, slowly add the remaining 1 cup all purpose flour, adding just enough to make a soft dough. Mix the dough on medium-low speed (or knead by hand on a well-floured board) for 8-10 minutes, until smooth and elastic, sprinkling it with flour as needed to keep it from sticking to the bowl. Spray a large, clean mixing bowl with cooking spray, then place the dough in the bowl and turn it once to coat. Cover the bowl with plastic wrap and allow it to rest at room temperature for 30 minutes.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you are only making 1 pizza, wrap the second dough tightly in plastic and refrigerate for up to three days or freeze for up to one month.
To bake the dough into a pizza: Place a rack in the upper third of your oven and preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or dust the baking sheet with cornmeal. Place the dough on a lightly floured surface, then roll it gently into a 11x14-inch rectangle, working from the center. If the dough springs back, allow it to rest a few minutes, then continue. Transfer the dough to the prepared baking sheet, then top with desired pizza toppings, being careful not to add too many, or the crust will not crisp in the center. Bake for 12-15 minutes, until the crust is golden and lightly crisp.
Recipe Notes
Unbaked pizza dough can be rolled into a ball and stored well wrapped in plastic in the refrigerator for two days or freezer for up to one month. If refrigerated, let rest at room temperature for 15 minutes, then proceed to roll the dough as directed. Thaw frozen dough in the refrigerator overnight.
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