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Whole Wheat Pizza Crust . A clean eating, whole food recipe. No refined ingredients.
Whole Wheat Pizza Crust
Prep Time
20 mins
Cook Time
20 mins
Total Time
2 hrs 40 mins
Course: Breads & Muffins, Main Dishes
Servings: 8 servings
Author: Cynthia Rusincovitch
  • 1 teaspoon honey
  • 1 1/2 cups warm water 110 degrees
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 1/4 cups whole white wheat flour
  1. Add the honey and warm water to the bowl of your stand mixer. Whisk just enough for the honey to dissolve. Sprinkle the yeast over the top, and let it sit for about 10 minutes. The yeast will foam over the top of the water.
  2. Add the olive oil and salt into the yeast mixture and using the mixing attachment (the one that looks like a whisk), mix the ingredients together just until combined. Add one cup of the whole white wheat flour, then mix again just until combined. Switch the mixer attachment to the dough hook and add the remaining flour (2 ΒΌ cups), making sure to use a rubber spatula to push any flour sticking to the sides down into the bowl, turn on the dough hook and allow it to work the dough for about 10 minutes.
  3. Turn out the dough in an oiled bowl, turning it in the bowl to make sure the surface is coated in oil. Cover loosely with plastic wrap or towel, and let stand in a warm place until doubled in size, about 1 hour.
  4. When the dough is doubled, turn the dough out onto a lightly floured surface, and divide into 2 pieces for two thin crust or two skillet pizzas, or leave whole to make one large thick crust pizza. Form into two balls. Let rise for about 45 minutes, until doubled again. (I usually just leave everything on my counter and cover with a kitchen towel.)
  5. Preheat the oven to 500 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan or in a large cast iron skillet. If using a cast iron skillet, make sure the dough is tucked into the corners of the pan and use your fingers to crimp the dough against the sides. Precook the pizza crust for 6 minutes.
  6. Remove pizza crust from the oven, drop the oven temperature to 425 degrees. Top the precooked crust with your favorite toppings and bake for around 16 minutes until the crust is golden at the edges and cheese is melted on top.