Grammy's Kitchen · Pizza Dough · Easy Whole Wheat Pizza Dough
One of 24 pizza dough recipes we measured
from www.themediterraneandish.com
22 cooks on www.themediterraneandish.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 71% | 67% |
| fat | 5% | 5% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 3% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 250 g | 2 cups (250g) whole wheat flour |
| 6 g | 2 teaspoons instant yeast |
| 6 g | 1 teaspoon kosher salt |
| 177 g | 3/4 cup (180ml) warm water (110F) |
| 14 g | 1 tablespoon extra virgin olive oil |
| 7 g | 1 teaspoon honey ((optional)) |
| All-purpose flour, (for dusting (if you're using a pizza peel)) | |
| Cornmeal, (for dusting (if you're using a pizza peel)) |
Method: 9 steps, published by www.themediterraneandish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Linda! So, I have tried the recipe with using my sprouted whole wheat flour and I didn't think there was difference but there is. First, was it any good? Yes! But there were a few problems. So, even though your putting yeast in the dough it doesn't poof up” — a cook, 5.0★
“I really liked the taste of this pizza crust and won't be returning to using white flour ever again. I followed the recipe but mixed up and kneaded the dough in the food processor the day before. It was very easy to work with to form the crust on my pizza pan ” — a cook, 5.0★