Whole Wheat or White Pizza Dough

By Ellie

8 Person

100 Minutes

0 Calories

These crusts are versatile and really simple to make. You can make the dough a day or two in advance and keep it refrigerated in an airtight container until you want to use it. (If you do choose to refrigerate it, do so before you let it rise; upon removing it from the refrigerator, let it rise for two hours instead of one.) Have fun dressing it up for pizza (get the recipes for Pepper and Mushroom, Vegetable Eggplant, and Sardine Pizza Toppings) or use it as a focaccia or calzone dough.

Ingredients

Whole wheat dough

cornmeal, for dusting
several tablespoons chopped herbs, such as parsley and basil
2 cups ice-cold water
1/4 cup plus 1 tablespoon Bartenura Olive Oil
1 tsp. Gefen Instant Yeast
1 and 3/4 teaspoons salt
4 and 1/2 cups white whole wheat flour

White dough

3 tbsp. Bartenura Olive Oil
3/4 tsp. salt
1 tsp. sugar
2 cups (or more) all-purpose flour
1 envelope (or 2 and 1/4 teaspoons) active dry yeast
3/4 cup warm water

Method

01

For the White Flour Pizza: Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.
02

For the Whole Wheat Pizza: Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on medium–high speed. Add herbs and mix until combined.
03

Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.
04

For the Whole Wheat Pizza: Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)
05

Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.
06

or the Whole Wheat Pizza: Take dough out of refrigerator and let rise for two hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
07

After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
08

For the Whole Wheat Pizza: When ready to use, preheat oven to 450℉ahrenheit.
09

Bake in a pre-heated 375℉ Fahrenheit oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.

Related Tags

Whole Wheat or White Pizza Dough

4.9

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 40 Mins
Cook Time 60 Mins
Total Time 100 Mins

02 Ingredients

Whole wheat dough

cornmeal, for dusting

several tablespoons chopped herbs, such as parsley and basil

2 cups ice-cold water

1/4 cup plus 1 tablespoon Bartenura Olive Oil

1 tsp. Gefen Instant Yeast

1 and 3/4 teaspoons salt

4 and 1/2 cups white whole wheat flour

White dough

3 tbsp. Bartenura Olive Oil

3/4 tsp. salt

1 tsp. sugar

2 cups (or more) all-purpose flour

1 envelope (or 2 and 1/4 teaspoons) active dry yeast

3/4 cup warm water

03 Method

Step 1

For the White Flour Pizza: Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.

Step 2

For the Whole Wheat Pizza: Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on medium–high speed. Add herbs and mix until combined.

Step 3

Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.

Step 4

For the Whole Wheat Pizza: Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)

Step 5

Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.

Step 6

or the Whole Wheat Pizza: Take dough out of refrigerator and let rise for two hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.

Step 7

After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.

Step 8

For the Whole Wheat Pizza: When ready to use, preheat oven to 450℉ahrenheit.

Step 9

Bake in a pre-heated 375℉ Fahrenheit oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.

04 Author

Ellie

1078 Recipes

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