This whole wheat pizza dough recipe is made from 100% whole wheat flour or wholemeal flour which gives a soft textured pizza base with a lovely crust. Easy foolproof Whole Wheat Pizza Crust recipe that works every time.
Take instant yeast in a mixing bowl or in the stand mixer bowl.
Add sugar and 1 cup water. Mix to dissolve the sugar.
Next add whole wheat flour, salt, olive oil and 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 all the ingredients first and knead for about 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 add some flour and knead again.
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 whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.
Notes
Whole wheat pizza dough with dry active yeast or fresh yeast
Dissolve 1.5 teaspoons active dry yeast or 3 teaspoons fresh 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).
More Recipe Notes
In place of whole wheat flour, you could use all-purpose flour and also whole wheat pastry flour or even bread flour. Do keep in mind that the amount of water will vary with the kind of flour you use.
Knead the dough until soft and supple when kneading with hands.
The leavening time of the dough will depend on the temperature in your city. In a cooler or cold climate the dough will take more time to leaven.
Though I have used olive oil, you can sub it with sunflower oil or even avocado oil or any neutral flavored oil.
Note that the approximate nutrition info is for 1 thin crust pizza dough made from this recipe and without any toppings or pizza sauce.