There are so many
types of flour out there. All-purpose is the most common, and it's made by grinding the inside of wheat kernels. It has a protein content of about 11%. Whole wheat flour is made by grinding the entire kernel of wheat, including the exterior. It has a higher protein content (about 14%). Whole wheat flour can produce bakes that are slightly dry, which is why this recipe uses a bit more water than other pizza doughs.
Can you use white whole wheat flour to make pizza dough?
Feel free to use whole wheat or white whole wheat flour in this pizza dough recipe. The difference between these two is that whole wheat flour is milled from red wheat, and white whole wheat flour is milled from white wheat. The only major difference is the color. Here are more
whole wheat flour recipes to try, whether you use white whole wheat or whole wheat.
Do you need to proof whole wheat pizza dough?
This whole wheat pizza dough recipe only requires a very short proof. Rest it for just 10 minutes before using it. You can also let it sit in the fridge overnight; that's the technique our
Test Kitchen uses for its signature
pizza dough.
How can you make a pizza from whole wheat pizza dough?
To make a pizza with this recipe, coat a 12-in. pizza pan with cooking spray, and sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of the dough into a 13-in. circle and transfer it to the prepared pan. Build up the edges slightly, and top with your desired
pizza toppings. Bake the pizza at 450°F for 10 to 12 minutes, or until the crust is lightly browned.
Can whole wheat pizza dough be frozen?
This recipe makes enough for 3 pizzas, so we understand if you want to freeze extras! To freeze whole wheat pizza dough, wrap each portion tightly in plastic wrap or seal it in an airtight container. It will keep for one month. When you're ready to use it, defrost the dough in the fridge overnight before preparing your pizza!
—Lisa Kaminski, Taste of Home Editor
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