Think Outside of the Box

I am soooo excited about my Think Outside of the Box Pizza Series starting tomorrow! It’s a fresh, healthier spin on one of your family’s favorite meals- Pizza!  Everyone loves pizza- right? So why not dedicate every Friday in February to it- seems fitting since February is the month of love.

In preparation for tomorrow I wanted to share a great whole wheat pizza dough recipe that is easy to work with and freezes well! You can make it the day you are making your pizza or up to 3 months in advance!

Whole Wheat Pizza Dough

1 Package Dry Yeast
1 1/3 Cups Lukewarm Water
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Tbsp Olive Oil, plus extra for greasing bowl and brushing on pizza crusts
1 Tbsp Honey
1 1/2 Tsp Salt

– Mix water and yeast in a bowl and let stand until it foams, approximately 5 minutes. If your yeast does not begin to foam, check the expiration date you may need to buy a fresh pack.
– Stir the flour and salt together in a bowl
– Add the olive oil and the honey into the yeast mixture and stir together
– Add your wet ingredients to your dry ingredients and knead the dough on a clean surface for 10 minutes until smooth and elastic. The dough should bounce back when you press on it. (You can use a standing mixer for this step if you have one- just mix on low for 3 minutes using the dough hook)
– Place your ball of dough into a bowl that has been oiled and let it rise for 1 hour (or until doubled)
– Lightly flour a clean surface and place dough out on it and knead for 30 seconds.
– Separate the dough into 4 equal size portions and form each one into a round ball. Then use your hand to flatten the ball into a disc shape. Each disc will make about a 11” thin crust pizza or an 8” thicker crust pizza.  (If you have a larger family and like thicker crust make 2 discs out of your dough rather than 4)
– Let the discs rest for 5 minutes before baking or freezing

If baking:
– Preheat oven to 400 degrees
– Work the dough by stretching and pulling until you reach the desired thickness.  You can make it the size and thickness you want-
– Par bake your pizza for 5 minutes before adding your favorite toppings.

If freezing:
– Stack your discs on top of each other with a layer of parchment paper in between each one.
– Place on a sheet pan in the freezer for an hour or overnight
– Put each disc in a freezer bag and label with the date- they will be good for up to 3 months
– When ready to use, remove from the freezer and defrost in the fridge for up to 24 hours
– Let the dough sit out and come to room temperature before baking.

One of the best parts- it’s cheaper than buying the pre-made pizza doughs.  You probably have these ingredients in your pantry already and one batch makes up to 4 pizzas! One of the most expensive ingredients is the yeast.  If you make a lot of breads, you can purchase yeast in a 2 pound package (2- 1 pound packages) at your local “Club” type store (Sam’s, Bj’s, Costco) for the price you purchase a 3-pack for in the supermarket. I went in half with someone on mine and spent just over a dollar for 1 pound pack! Can’t beat that!


Recipe Source: Weelicious

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One comment

  • I’ve never used the weelicious recipe for pizza crust because sometimes her things are hit or miss. Good to know you tried it and it was good! Can’t wait. I love my white flour pizza dough but I feel guilty for not sneaking at least a little whole wheat into it every time I make it.