The Easiest Whole Wheat Pizza Dough
This whole wheat Parmesan pizza recipe is a delightful balance between wholesome and indulgent. The wheat flour, touched with a hint of nuttiness, combines harmoniously with the savory Parmesan, creating a robust flavor profile. As the stretchy mozzarella melts over the tangy tomato sauce, your taste buds will dance with delight. Topped with your favorite ingredients and sprinkled with fragrant basil and smoked sea salt, each slice is a slice of pizza perfection.
— Constant Cookbook
Ingredients
- 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 envelope (2 1/4 teaspoons) rapid-rise or instant yeast
- 2 3/4 white whole wheat flour (or regular whole wheat flour)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon sea salt
- 1 32-ounce can whole tomatoes, drained and crushed by hand OR about 2/3 cup pizza sauce of choice
- 2 cups shredded low-moisture part-skim mozzarella cheese
- additional toppings of choice**
- Smoked sea salt
- Torn fresh basil
Instructions
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you’d like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Cook Time
10M
Prep Time
PT20M
Yield
4 to 8
Nutrition
- Calories: 199 calories
- Sugar Content: 2.2 g
- Sodium Content: 315.7 mg
- Fat Content: 3.3 g
- Saturated Fat Content: 0.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 33.3 g
- Fiber Content: 6 g
- Protein Content: 8.5 g
- Cholesterol Content: 2.4 mg
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