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.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: Not specified
  • Total time: 60 minutes
  • Yield: 7 · 7 thin crust pizzas
  • Category: Main Course
  • Cuisine: Italian, World

Ingredients

  • 3 cups whole wheat flour (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)

Method

  1. Take instant yeast in a mixing bowl or in the stand mixer bowl.
  2. Add sugar and 1 cup water. Mix to dissolve the sugar.
  3. Next add whole wheat flour, salt, olive oil and lemon juice..
  4. If you do not have olive oil, use any neutral flavoured oil.
  5. 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.
  6. 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.
  7. Spread some water all over the dough.
  8. 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.
  9. The pizza dough will nicely increase in volume and double up.
  10. 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.
  11. Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough.
  12. In the refrigerator this whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.