Best Whole Wheat Pizza Dough

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I’ve made this pizza dough three times in the past 10 days. Now granted, I am 34 weeks pregnant and craving all things dough and cheese…but truely, this pizza dough is the best I’ve ever worked with…and I’ve tried quite a few recipes over the years. This is what makes this whole wheat pizza recipe special:

1. Initial soak. Instead of combining all ingredients into a mixing bowl, kneading, and then letting the dough rise, this recipe calls for an initial soak. You let 1 cup of flour sit in a watery mixture of yeast and honey for 30  minutes. Then, you add the rest of your flour, salt, olive oil…I don’t understand the chemistry behind this method, but trust me, it works.

2. Vital Wheat Gluten. Do yourself a favor. Buy a box of vital wheat gluten if you plan on baking a lot of whole grain breads. This does wonders! It makes yeast breads rise higher and produces a much less dense dough.

3. White Whole Wheat Flour. King Arthur makes my absolute favorite white whole wheat flour. You still get all the benefits of whole grains but with a much lighter texture than traditional whole wheat.

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And the result? A dough that feels like heaven to touch (bakers…you know what I mean…) and a pizza crust that’s flavorful, chewy, and packed with whole-grain goodness. I dare you to try the recipe and not make it again the following week. I plan on making a batch of dough each Sunday until Lucy’s born. I can’t get enough pizza.

So we’re now at 34 weeks, and I thought I’d share how we’re all doing as the big day looms closer.

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Cravings: Pizza, bagels with cheese, bacon, tortilla chips, and coconut cake

Fears: Ryan and I want a natural childbirth, but I’ve definitely been feeling a bit more intimidated about laboring without pain medication. Maybe I’ve just been watching too many birth videos, but I worry that I won’t be able to handle the intensity of transition and pushing. Thankfully, we have a GREAT doula, and I know she’ll help me talk through some of these fears.

Exercise: Margot (our pup) and I still walk 2-3 miles each day. I’m moving slower now, so I listen to Terry Gross a bit longer on my IPOD, but we’re making it out everyday. I’m also doing squats whenever I think about it, which means Ryan finds me awkwardly moving up and down as I brush my teeth.

Nursery: Lucille Amelia’s nursery is almost complete! We still need to hang up a few pictures, and my mom is painting my great-grandmother’s rocker…but it definitely looks like her room, and I can’t wait to share it with you in a few more weeks!

Health: We had an appointment with my OB today and all looks well. Lucille is in the 56 percentile, and my OB thinks she’ll be around 7.5 or 8 lbs if we get to 40 weeks. My blood pressure is right on track. And even though Lucy is already 5 lbs, I’ve only gained a total of 16. Here’s to hoping to a healthy and happy 6 more weeks!

Ryan: My sweet husband has been nothing but love to me. He comes home from work and showers us both with affection. He sings to Lucy, talks to Lucy, and plays with Lucy (she kicks him, he nudges her back). I can already tell they’re going to be close. She has him wrapped around her finger already. And tomorrow we celebrate 4 years of marriage. I’ve never loved him more.

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So here’s to hump day and really good pizza. I hope everyone is well and warm.

Best Whole Wheat Pizza Dough

2 teaspoons instant yeast
1 1/2 cups warm water (100°F to 115°F)
2 tablespoons honey
3 1/2-3 3/4 cups King Arthur 100% Organic White Whole Wheat Flour
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil

Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer, or in the bucket of a bread machine. Cover the mixture and let it stand for 30 minutes; it’ll be very soupy.

Add 2 cups of the remaining flour, the vital wheat gluten, and the salt to the yeast mixture, along with the olive oil and sesame seeds. Mix and knead the dough-by hand, mixer, or bread machine-for about 5 minutes, adding more flour as necessary to make a smooth elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise for at least 2 hours, or until it’s doubled in size. At this point, you can make a traditional pizza or even a calzone. You’ll want to divide the dough into two pizzas or at least six calzones. Bake in a preheated 425 degree Fahrenheit oven.

Monet

Anecdotes and Apple Cores

42 thoughts on “Best Whole Wheat Pizza Dough

  1. RavieNomNoms

    Oh my! I love it! I am always looking for good wheat pizza doughs! This looks great, I just must try it the next time I make pizza or just make it anyways, hehe :-)

    You look gorgeous!

  2. Lana

    You are looking radiant, my friend and Ryan seems so very happy…and the baby is not here yet! I can only imagine the two of you wehn Lucy arrives:)
    I am going to buy vital whole wheat gluten, a I want to experiment with alternative grains in the future (not because of the health reasons, but because I just became the owner of a gorgeous whole grains mill!) YOu recipe with pizza is duly marked:)
    Happy anniversary! XOXO

  3. Georgia @ The Comfort of Cooking

    I love the look of your whole wheat dough, Monet! It looks perfectly crisp and chewy. Happy anniversary to you two love birds! Just think, this time next year you’ll have a lil’ peanut to celebrate your 5th anniversary with! :) Thanks for sharing.

  4. sallybr

    Happy anniversary!!!! So many wonderful things happening, it’s hard not to get emotional reading your blog…

    I am going to make pizza on Saturday, but to be absolutely honest with you, we have guests and I am too much of a wimp to try a new recipe then. Will have to be my simple food processor dough. But, I WILL be trying your version, the soaking step is interesting and right up my alley with sourdough baking….

    1. Monet Post author

      Ah you are the best! I’ve been thinking about making my own frozen pizzas for when baby comes, but I was afraid they wouldn’t turn out. Now I’m set! Thank you!

  5. lisa fine

    I’ve never heard of letting the yeast mixture mix, but maybe it helps everything absorb better. We love to make homemade pizza!

    Sounds like everything is going really well. Loving the updates and so excited with how close you’re getting to your due date!

  6. Julia | JuliasAlbum.com

    Well, good to know – I’ve never made a whole wheat pizza dough yet! This one looks wonderful. And you look great! I can’t believe you’re eating all this pizza because it doesn’t show. :).

  7. kitchen flavours

    Hi Monet,
    Your pizza looks great! I agree with you on the Vital Wheat Gluten, it is a whole wheat’s best friend!
    You are looking great and I can see that Ryan already makes a warm and wonderful daddy!
    Can’t wait to have a peek at Lucy’s complete nursery!
    Take care!

  8. Mich Piece of Cake

    You’re looking wonderful, Monet. Thanks for the advice about the wheat gluten. I’ve always wanted to get some and I really should as I love whole grain breads.

  9. rita cooks italian

    Oh you look amazing!!!!I feel so happy for you and your pregnancy…You are right pizza is perfect for those ‘pregnancy cravings’. I love your soft and moist pizza starter, it really helps the pizza crust to develop its flavors.

  10. Joanne

    You are positively glowing in that photo!! I absolutely love it.

    And I love pizza. I need this dough in my life!

  11. zerrin

    It’s great to hear that everyone in your family is doing really well! You three will be a great family! And this whole wheat pizza sounds and looks just fabulous! I must try that new method of making dough! Thanks and wish you a nice rest of week!

  12. Jeannie

    I have some whole meal pizza dough in my fridge too! Can’t wait to bake and enjoy it tomorrow! Yours looks super!!

  13. amy @ fearless homemaker

    Ooh, this pizza looks SO good! And to answer your question, I’m due about 10 days before you – really close! Who knows, if I go a bit late + you go a bit early, our little ladies might be born on the same day. =)

  14. Amy Cardinal

    Thank you, thank you, thank you! As a fellow Coloradan, I have been looking for a whole wheat pizza dough forever and tried tons and they’ve never come out at all. I can’t wait to try this one!!!

  15. laurasmess

    Monet, this is such a beautiful, sweet post. Your husband reminds me of my Aaron. He’s the sweetest, most sensitive, gentle-but-strong man I know and I can’t wait to be parents together. Glad that you’re going well with the pregnancy. You look amazing! Thanks for this pizza dough recipe also. I love making homemade dough but I’ve been chopping and changing recipes for ages. Can’t wait to try this one! (P.S thanks for finding my blog so that I could find yours! Following you!) xx

  16. Beth @ bethmichelle.com

    Oh congrats Monet!! What an exciting time. Enjoy it. It feels like just yesterday we were welcoming in our little Layla and now she is almost 8 months old. It goes so fast. You look beautiful!!!
    Your pizza also looks fantastic. I can think of much worse things to crave other than pizza!

  17. Jenny @ BAKE

    congratulations on your anniversary!!! sounds like you found yourself such a keeper, your story of Ryan and Lucy playing with each other really made me smile! this pizza looks amazing what an awesome craving!

  18. Denise Z. Charles

    A recent issue of Bon Appetit magazine had a recipe for whole wheat pizza dough that used vital wheat gluten . The recipe called for only whole wheat flour (wwf). Usually I substitute part of wwf with either all purpose flour, bread flour, or even pastry flour.Without these substitutions, the bread turns out rather dense; though it taste great.So the idea of using only wwf with wheat gluten was something I just had to try.I added the gluten to my usual recipe for flat bread.The outcome was outstanding!The texture was just amazing; soft and spongy similar to the bread made using all purpose flour.I’m totally sold on the idea of using wheat gluten with wwf.Whole Wheat Flat BreadYou can also use this versatile dough to make pizza dough, buns, or foccacia-style bread.

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  20. Preston L. Cunningham

    Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.

  21. Willie Q. Wright

    A recent issue of Bon Appetit magazine had a recipe for whole wheat pizza dough that used vital wheat gluten . The recipe called for only whole wheat flour (wwf). Usually I substitute part of wwf with either all purpose flour, bread flour, or even pastry flour.Without these substitutions, the bread turns out rather dense; though it taste great.So the idea of using only wwf with wheat gluten was something I just had to try.I added the gluten to my usual recipe for flat bread.The outcome was outstanding!The texture was just amazing; soft and spongy similar to the bread made using all purpose flour.I’m totally sold on the idea of using wheat gluten with wwf.Whole Wheat Flat BreadYou can also use this versatile dough to make pizza dough, buns, or foccacia-style bread.

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