whole wheat pizza dough recipe with step by step photos – a simple and easy method to make a pizza dough from 100% whole wheat flour or atta. this recipe gives a soft textured pizza base and one which is crisp from outside after getting baked. there is no denseness or chewiness felt in the pizza bread.
pizza is one of those dishes that is popular all over the world. i make pizza once or twice a month. recently i developed this atta pizza dough recipe and i thought i should share it with the readers of vegrecipesofindia. i made three types of pizza with this recipe on various occasions. no one could tell that the pizzas were made from whole wheat flour. so good and yet healthy.
the recipe uses instant yeast. in the indian markets, dry active yeast is sold as instant yeast and it causes a lot of confusion.
instant yeast granules are small and resemble poppy seeds. dry active yeast granules are larger and have the size of large mustard seeds. so if you buy a pack mentioning instant yeast and the size is bigger, than its actually dry active yeast. you can also check this no yeast pizza dough recipe.
if using dry active yeast:
- proof dry active yeast in warm water and sugar solution separately till the mixture froths and bubbles. then mix with rest of ingredients and knead.
- double the leavening time.
- the time taken to leaven will depend on the temperature conditions in your city. so you can keep the dough for 2 to 3 hours or more if required. i have mentioned the details if using active dry yeast or fresh yeast in the notes section of the recipe card below.
- use good quality dry active yeast and do make sure that the water is neither on the cooler side or hot. it should be warm.
- 1 teaspoon instant yeast = 1.5 teaspoons active dry yeast = 3 teaspoons fresh yeast
with this whole wheat pizza dough recipe i have made quite a number of pizza varieties. two pizza recipes i have shared are margherita pizza and pesto pizza.
this whole wheat pizza dough recipe yields 7 thin crust pizzas of 9 inches each. you can refrigerate or freeze the dough easily.
do note that i have used a stand mixer to knead the dough, but its also easy to knead the dough with hands. just make sure that the dough is kneaded till smooth, soft and supple.
i have also shared another atta veg pizza recipe, which is slightly different from this one. you can check it here – whole wheat veg pizza recipe.
if you are looking for similar recipes then do check:
whole wheat pizza dough recipe card below:
whole wheat pizza dough
ingredients (1 cup = 250 ml)
- 3 cups whole wheat flour (atta) OR 360 grams whole wheat flour
- 1 teaspoon instant yeast OR 3 grams of instant yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 cup water - you can also add 1.25 cups water OR add as required depending upon the quality of wheat flour
how to make whole wheat pizza dough
take 1 teaspoon instant yeast (3 grams) in a mixing bowl or in the stand mixer bowl.
add ½ teaspoon sugar and 1 cup water. mix well.
next add 3 cups whole wheat flour, 1 teaspoon salt, 3 tablespoons olive oil and 1 tablespoon lemon juice..
if you do not have olive oil, use any neutral flavoured oil.
attach the bowl to a stand mixer with the hook attachment. on a medium-high speed knead the dough. if kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.
the dough should be smooth, pliable and soft. if the dough looks dry, then you can add some water while kneading. if the dough looks sticky, then you can sprinkle some flour.
spread some water all over the dough.
cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. if using dry active yeast, then keep for 2 hours to 3 hours or more. timing varies with the temperature conditions in your city.
the pizza dough will nicely increase in volume and double up.
knead the dough lightly again and then you can directly make pizzas from these. or you can keep them covered in a tight box or pan. spread some olive oil all over the dough before placing them in the box.
cover the box or pan with a tight fitting lid. keep in refrigerator or freeze the whole wheat pizza dough.
in the refrigerator this dough stays good for 4 to 5 days. in the freezer, you can store for a couple of weeks.
recipe notes
- dissolve the yeast in 1 cup warm water + ½ teaspoon sugar solution. cover the bowl and let the yeast proof for 10 to 15 minutes.
- the water should be warm and not on the cooler side or hot. or else the yeast solution will not get proofed or activated.
- when the yeast solution has become bubbly and frothy, then mix it with the whole wheat flour, olive oil, salt and lemon juice. knead to a smooth dough.
- spread some water or olive oil all over the dough. cover the bowl and allow the dough to leaven for 2 to 3 hours or more (depends on the temperature conditions in your city).
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how to make whole wheat pizza dough recipe:
1. take 1 teaspoon instant yeast (3 grams) in a mixing bowl or in the stand mixer bowl.
2. add ½ teaspoon sugar.
3. then add 1 cup water. mix well.
4. next add 3 cups whole wheat flour.
5. season with 1 teaspoon salt.
6. add 3 tablespoons olive oil. if you do not have olive oil, use any neutral flavoured oil.
7. now add 1 tablespoon lemon juice.
8. attach the bowl to a stand mixer with the hook attachment. on a medium-high speed knead the dough. if kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.
9. the dough should be smooth, pliable and soft. if the dough looks dry, then you can add some water while kneading. if the dough looks sticky, then you can sprinkle some flour. depending on the quality of flour, you will need to add less or more water.
10. spread some water all over the dough.
11. cover with a lid or a kitchen towel and allow to leaven till the dough increases in volume and doubles up. i kept for 1 hour 45 minutes as its cold here. that too i kept the bowl in the sun, which is not very strong in the winters. in a warm temperature, you can easily keep for 45 minutes to 1 hour. if using dry active yeast, then keep for 2 hours to 3 hours (depends on the temperature conditions in your city).
12. the pizza dough will nicely increase in volume and double up.
13. here is a look at the texture. it should be stringy with tiny air pockets.
14. knead the dough lightly again and then you can directly make pizzas from these. or you can keep them covered in a tight box or pan. spread some olive oil all over the dough before placing them in the box.
15. cover the box or pan with a tight fitting lid.
16. keep in refrigerator or freeze the dough. in the refrigerator this dough stays good for 4 to 5 days. in the freezer, you can store for a couple of weeks.
Hi Dassana
After refrigeration or freeze, before baking hope I should bring the dough to room temperature right..?? Sorry if it is too silly.
sukanya, your query is not silly 🙂. yes do bring the dough at room temperature and then bake.