I got this recipe from a friend of a friend and it turned out great! Making the dough ourselves took a little extra time, but my daughters loved helping me and once it was done everyone scarfed it down (including me).
Homemade Whole-Wheat Pizza
Ingredients
- 1 cup water, warmed
- 2 tsp active dry yeast
- 2 tsp salt
- 2 tbsp olive oil
- 3 cups whole-wheat flour
- tomato sauce
- mozzarella cheese, grated
- oil spray
Topping Ideas
- sausage
- mushrooms
- mixed veggies
- parmesan cheese
- pesto
- goat cheese
- arugula
- olives
Instructions
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Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
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Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
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You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
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Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on its own in the fridge.
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When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don't make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 - 10 min. or until crust and cheese are golden brown.
Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Vegetarian if meat toppings are omitted.
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Hi. If I wanted to pre-prep dough, could I freeze it after it rises?
Hi Michelle. You can.
Love this recipe but last night my dough was hard and didn’t rise much. I am thinking maybe my water was too hot. Also, I was reading the comments and noticed that whole wheat flour should be stored in fridge/freezer. I use a lock and seal container now but store it in the cupboard. What type of container would be good to store it in the fridge? Should all my flour be stored in the fridge or just what I use to make dough? Also, my packets of yeast should that also go in the fridge?
Hi there. You can dramatically prolong the freshness of your flours and grains by refrigerating/freezing them. Whole grains can go rancid pretty quickly in your pantry. You can also freeze your yeast.
Hello, I am wondering what cooking oil spray you use. I am finding that most have soy lecithin in them – is that an ingredient you avoid?
Hi there. Lisa uses an olive oil spray mister: https://www.100daysofrealfood.com/my-kitchen-essentials/?sShop=oil&allshopcats=all.
I’m wondering how long it should take for my dough to come together? I feel like it takes a long time in the food processor and I’m afraid I’m adding too much water. How long should I wait to add water to make it come together? Thanks!
Hi Kristen. It doesn’t take much time at all. Sounds like something is amiss. :)
Has anyone noticed how exceptionally salty the dough is? I doubled this recipe for the school lunches and cooked one for my family. We had to throw it out. 2 tsp (or 4 if you double the recipe seems excessive).
Did you use Diamond Kosher salt? (recipe just says kosher) The flaky salt is much less salty than other salts. Morton Kosher salt is much saltier (it is more of a granular shape, not flaky), and table salt even more so. This is because a teaspoon of the flaky Diamond Kosher weighs much less than the other types due to its shape leaving more air space.
I, personally, have used Morton’s simply because it is what was in my pantry. :)
If I were to make this, let it rise, and then freeze it, how would I go about rolling it out and baking it? Would I need to let it sit for a certain amount of time or just enough so that its pliable enough for me to roll it out? Or should I roll it out and then freeze it? Also, would I need to bake it longer in this case?
HI! I just wanted to suggest making a video on how to make this dough. I think it would be a big hit! For people (including muself) who have never tried making dough of any kind before, having a visual of proper kneading technique, proper dough stickiness/dryness, etc. would be so insightful! I know YouTube exists for that, and I did watch a handful of videos tonight, but they are all so different from each other and it would just be so super awesome to have a special video that goes hand in hand with your specific recipe. Also, including detailed written instructions within the recipe itself on the freezing, thawing, (re)heating process would be great!! So many people asked about that.
Love this blog so much. Thank you for all that you share with us.
If you were making this dough and wanted to freeze it for mini lunch box pizzas, would you freeze the uncooked dough in little rolled out bases, or would you cook the dough and then cut it to the right size?
Hi. You can do it either way.
I am making several items to freeze for easy summer lunches. I have made the 100 days received beans for burritos. We LOVE the WE pizza dough pizzas and I want to make a bunch of frozen ones to cook (like the frozen yucky store ones). Not sure how to do that. Should I cook the dough and then top with sauce etc and freeze? Any tips to bake the frozen ones? Any help is appreciated!
Hi there. I’ve recently made mini ones and frozen them for school lunches. This time, I slightly under-cooked the crusts and then added the toppings before freezing. They turned out great when I finished the cooking process just before packing them.
How do you typically freeze yours? Do you wrap them in saran wrap then foil, foil only, or do you put them in some kind of a container? Started the make ahead challenge and I’m new to freezing meals. I appreciate the whole 100 days of food crew!!
Most recently, I’ve used small sandwich zipper bags, removing all the air before completely sealing. I save and reuse the bags for the next round.
*refried beans
Stupid spellcheck!
*WW pizza dough
Gosh I should have proofread
Does anyone know the amount this recipe makes? One 8inch pizza? Two?
Hi there. That depends on how thin you roll out your dough. I often make small single serve pizzas to freeze and can get four from this recipe. :)
I have tried out this recipe twice with organic spaghetti sauce and every time it tastes super salty. I am not sure if it is the sauce or the dough or the cheese. Any suggestions?
Hi Bella. It is likely the sauce you are using but you can always cut back on the salt in the dough.
I noticed the recipe on the website calls for 2 tsp salt, but the recipe in the cookbook only has 1 tsp salt. I’m guessing 1 tsp is the right amount, so that’s probably why it was so salty.
Can the dough be made ahead and frozen? How wold you do it?
You can freeze it in air-tight bags.
Before or after it rises in the fridge?
This will help: http://www.thekitchn.com/how-to-freeze-pizza-dough-178431.
Hi, I love this pizza dough recipe but was wondering how many calories are in it. Thanks!
Hi Devon. We do not provide calorie counts on recipes. Our focus is just losing the processed stuff and adding in lots of wholesome real foods. ;)
Would the King Arthur whole wheat pastry flour make a better crust or just stick with the regular? I’m still trying to figure things out and not sure what the difference in the two really is. Thanks!
Hello. Pastry flour works well, too.
Can you make this recipe in a bread machine? If so, do you know which order I would put them in? Thanks for your help!
I make mine in the bread machine and I follow the order that my machine instructions recommend. Works great every time!
In Week’s two menu, I see there is this pizza for a supper and then pizza for lunch the next day. I can’t imagine leftovers with this (even the picture shows only four slices). Was Lisa baking more than 1 pizza at a time? Or should I really be having leftovers from this one meal? Like enough for another meal?
I guess my basic question is: Are there hidden things going on her, or is my portion control out of calibration?
Hi there. I’ve made it several times and do indeed have leftovers to pack in the kid’s lunches. I do roll my dough out much thinner than Lisa’s, however. I also ALWAYS serve pizza with an enormous salad. :)
Have you ever tried this recipe in the bread machine?
We have not.