Whole Wheat Pizza Dough Recipes    

Looking for a way to make your pizza healthier? Try using whole wheat in your pizza dough recipe. You can substitute up to half of the white flour in any basic pizza dough recipe with whole wheat flour, but it is best to experiment to find the best ratio for you. The more whole wheat flour you use, the denser the dough will be. Using whole wheat can also lend some extra texture to the crust, a benefit many people like.

You can also consider using white whole wheat flour. What is this? Well, it is actually whole wheat flour that is made from a naturally occurring albino variety of wheat. It has the fiber and nutrition of regular whole wheat, but tastes more like white bleached flour. Again, you can substitute up to half of the white flour in your recipe with this flour. In fact, you can use up to the full amount as a replacement for the regular white flour. Just know that the more you substitute, the more the texture can change. Using this flour has the benefit of keeping the texture and color of the basic recipe similar to the original, while adding some of the nutritional benefits of whole wheat flour. You can find white whole wheat flour at King Arthur Flour and Hodgson Mill

If you'd like a basic whole wheat pizza dough crust, try this one out. It makes a basic dough that will give you a hearty crust for your pizza.

Whole Wheat Pizza Dough
2-1/2 cups whole wheat flour
1 cup all purpose flour
2 package dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1-1/2 cups lukewarm water (95-110 degrees)
1/2 teaspoon olive oil

To mix, you can use a mixer with a dough hook, a food processor, a bread machine, or simply mix by hand. Combine the flour, yeast, salt, and sugar in a mixing bowl and blend. Slowly add the water, mixing well. Turn the dough out onto a floured surface and knead until the dough is smooth and forms into a ball easily, about ten minutes. Coat a large mixing bowl with some olive oil. Place the dough in the bowl, turning to coat all sides of the dough. Cover and let rise until doubled in size, about 1-1/2 to 2 hours. Punch dough down. Cut dough in half and roll out each half into a large circle to desired thickness on a floured surface.