Whole Wheat Pizza Crust

5 from 1 vote

This whole wheat pizza crust does it all, it's on the thinner side without much poof, sturdy enough to pick up to bite, but soft and pillowy at the same time.

Prep Time15

Cook Time10

Rising time1

Total Time1 25

Servings: Pizzas

Calories:

Ingredients

1 ½ cups Warm Water
1 tsp Dry Active Yeast
1 tsp Sugar
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Kosher Salt
1 TBSP Olive Oil plus some to coat the bowl

Instructions

Set up your Kitchen Aid Mixer with the hook attachment.
Combine the warm water, yeast and sugar. Let it sit for about 5 minutes.
The hardest part of this recipe is the water temperature: You will want the temperature to be around 110F in order to active the yeast. Yeast needs to be activated for it to have any chance in helping dough rise. If your water is not hot enough, it will not work and if your water is too hot (120F+) it will start to kill the yeast. If you don’t have a thermometer that’s okay, I usually just run the water until it’s luke-warm, not cold but also not hot enough to wash dishes, you want that annoying warm water that makes you think your water will never get hot.
During that 5 minutes, the yeast will proof, which means it will tell you that it’s good yeast because it should look foaming or bubbly (it should be apparent that it’s active, if it still looks like it did when you added it to the bowl 5 minutes ago the yeast is bad and you will need to start over with new yeast)
In a separate bowl, measure out the flours and salt and set aside. Grab your olive oil too!
In your mixing bowl, add in the water and yeast mixture, your flours, salt and olive oil.
With the hook attachment, on slow, start to combine the ingredients.
Once the flour is mostly combined and it doesn’t seem like it will make a mess, turn the speed up to medium/medium high until the dough starts to form into a ball, this may take a few minutes.
The hook does most of the kneading, but you will want to take it out and hand knead the dough for 1-2 minutes until to starts to look smooth.
Place dough in bowl drizzled with olive oil.
Cover and let is rise.
See below for all the rising options in the notes section. If you have time, I recommend placing it in the refrigerator for at least 24 hours.
This recipe makes two crusts! After it rises you will want to divide it in half. If you’re only making one pizza.
See notes section for how to freeze and save your second crust for later.
Preheat your oven to 425F and if you're using a pizza stone, place it in the oven to warm up as the oven preheats. If you're using a sheet pan, no need to preheat it.
I sprinkle the counter with corn meal to help prevent it from sticking and it will help create a crispier crust. Roll it out, until it’s about 1/4 inch thick, you may want to turn it between rolls to make it a circle shape.
Sprinkle corn meal on your pre-heated pizza stone or sheet pan.
Place your rolled out dough on the stone or pan, drizzle with a little of olive oil, this helps the crust from becoming soggy from the toppings.
Add your toppings.
For the pizza here, I sprinkled on about 1 cup of mixed Italian cheeses, sliced prosciutto, a few dollops of ricotta cheese and sliced Kalamata olives, then once it was out of the oven I topped it with some arugula - it was delicious.
Bake at 425F for 10-12 minutes.

Nutrition