I may have mentioned this before, but I love pizza night. We’ve been having pizza a lot lately. There are just so many ways to mix it up, or use things up that have been sitting in your fridge for a little longer than you’d like.
I wanted to write a few posts about some of the basic recipes I use all the time, like this pizza dough. It’s nice to have recipes like this to use as a jumping off point, to customize any way you’d like.
If you’re not used to the texture of whole wheat dough, it’s going to be a bit different. I promise you that this dough will still rise beautifully and be fluffy and soft in the end, but it is going to have a little more texture to it. If it’s your first time making whole wheat dough, I suggest starting with maybe a half whole wheat to half all-purpose ratio.
Because I use whole wheat flour and flax, I allow quite a bit more of a rise time than the original recipe I adapted this from. I use instant yeast, so theoretically you could roll it out pretty much right away and bake without rising, but I always let it rise at least 45 minutes, up to 1 – 1 ½ hours. ‘Cause why not? It’s going to be that much lighter and fluffier and I find it much easier to roll out because you don’t have to stretch it as thin.
Feel free to customize the seasonings as you wish — these are the ones my family enjoys.
*This recipe makes enough for 2 15″ pizzas. We always make two and there are only two adults and a two year old in our house, so I figured we probably aren’t the only ones out there who would make 2 anyways. If you only want to make one pizza, the recipe is easily halved. It always freezes very well! Wrap loosely in plastic wrap and place in a large freezer bag and mark it with the date.
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Whole Wheat Pizza Dough
- 2 tbsp instant yeast
- 2 cups warm water
- 2 tbsp sugar
- 4 tbsp oil
- 1 1/2 cups all-purpose flour
- 3 cups whole wheat flour
- 1/2 cup ground flax
- 2 tsp garlic powder
- 2 1/2 tsp salt
- 2 tsp dried oregano
- In the bowl of a stand mixer combine yeast, water, sugar, and oil with a whisk (don’t set in the stand mixer just yet). Let sit until foamy, about 5-10 minutes.
- Set bowl into the stand mixer. Add flour, flax, garlic, salt and oregano and knead until dough is smooth, about 5 minutes, adding ¼ cup more water or flour if dough appears dry or wet. (Or feel free to knead by hand — you’ll just need a little more muscle)
- Cover and let rest at least 30-45 minutes, or up to 1½ hours on the counter. If you need to leave it longer, just put it in the fridge.
- Preheat oven to 400 degrees F.
- Divide dough in half. If freezing one crust, set aside in a freezer bag and mark with the date.
- Roll out dough the size of your pizza pan or stone. Bake dough (without toppings) 8-10 minutes until slightly puffed and dry looking (not hard, just not wet). Remove from the oven.
- Add toppings and bake another 10-12 minutes, until crust is golden brown on the top and underneath and cheese is melted.
- Optionally, broil 1-2 minutes until cheese is lightly browned (*I don’t recommend broiling low fat cheese as it tends to dry it out).
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If I want to make enough for 3 or 4 pizzas, can I 1.5 the dough recipe? (I new to this so clueless to how much mixers hold). I would like to make one and then freeze 3 for the rest of the month:)
Ashley Fehr says
I have made a double batch of this recipe in my 6 quart mixer but it is usually very full and overflows when I let it rise. Lol. It would depend on the size of your mixer!
I don’t have any flax, can I substitute it with extra flour?
Ashley Fehr says