Whole Wheat Pizza Crust
- Prep Time
- Cook Time
- 1 Pizza
- Difficulty Level Intermediate
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- 3 cups (340g) White Whole Wheat Flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 2 tablespoons (43g) honey
- 2 tablespoons (28g) lukewarm orange juice
- 2 tablespoons (25g) olive oil
- 3/4 cup to 7/8 cup (170g to 198g) lukewarm water
- In a large mixing bowl, mix all of the ingredients until evenly combined.
- Cover and let rest for 30 minutes, to give the whole wheat flour time to absorb the liquid.
- After 30 minutes, check the dough's consistency. If it seems stiff, add 2 more tablespoons of water; then mix and knead until the dough is smooth and elastic, about 8 minutes.
- Cover and let the dough rest at room temperature for 30 minutes, then refrigerate overnight, or as long as 18 hours. More time means more flavor and a more extensible dough.
- Remove the dough from the refrigerator and pat it into a lightly greased half-sheet pan (18" x 13").
- Cover with greased plastic and let rise for about 2 hours, until very puffy. Toward the end of the rise time, preheat the oven to 450°F.
- Top the dough with a light coating of sauce and your favorite cooked toppings; don't add cheese yet.
- Bake for 8 minutes, then remove from the oven and top with cheese.
- Return to the oven and bake for 6 to 8 minutes more, until the cheese is melted and the crust is browned.
- Remove from the oven, and let rest for 5 minutes before slicing.
- Store leftover pizza covered and refrigerated for up to 5 days.
- Tips from King Arthur Flour Bakers:
- *What's with the orange juice in this recipe? No, it doesn't make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have. Substitute water if desired.
- *Can you use traditional red wheat flour in this recipe? Absolutely; your crust will be darker, and more assertively flavored due to red wheat's stronger taste.
- *Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.
- *If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).
Home Baking Association
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