Grammy's Kitchen · Pizza Dough · Whole Wheat Pizza Dough
One of 24 pizza dough recipes we measured
from sallysbakingaddiction.com
It ranks #22 of 24 for char depth among the pizza dough recipes we compared. 64 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| liquid | 85% | 67% |
| fat | 6% | 5% |
| salt | 1% | 2% |
| yeast | 2% | 2% |
| total sugar | 5% | 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.
| 360 g | 1 and 1/2 cups (360g/ml) warm water (between 100–110°F, 38–43°C) |
| 9 g | 1 Tablespoon (9g) active-dry or instant yeast* |
| 21 g | 1 Tablespoon (21g) honey* |
| 26 g | 2 Tablespoons (26g/30ml) extra virgin olive oil, plus extra for pan and brushing dough |
| 6 g | 1 teaspoon salt |
| 423 g | 3 and 1/4 cups (423g) whole wheat flour (spooned & leveled)* |
| sprinkle of cornmeal for dusting pan | |
| optional: chopped fresh garlic, garlic powder, and/or dried basil, oregano, or an Italian seasoning mix |
Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tried this recipe with Active Dry yeast, and I followed her instructions to the letter. We ended up having to add about 1 cup of flour to make this dough kneadable. Glad we did becsuse the pizza was perfect! Great recipe. I added Oregano to my dough and it hel” — a cook, 5.0★
“This is an easy and healthy recipe! I’ve made it several times. Do you have a suggestion for making it thinner/crisper and less “bready”? Also, any suggestions for making the crust more flavorful? I know that’s a challenge for 100% whole wheat, which is what m” — a cook, 5.0★