Learn how to make thin crust whole wheat pizza dough for your next pizza night. This healthier alternative is chewy and delicious.
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A weekly pizza night is something that we have embraced on our homestead. Pizza is so versatile. We can swap ingredients out for what is currently coming out of the garden. Since we keep grains and staple products stored in bulk, we almost always have ingredients to whip up a quick pizza crust.
We recently built a wood fire brick pizza oven! Ah! I was so excited when we made the investment. Since we were already making pizza in our oven once a week, I knew that the pizza oven would be used. Now during the hot summer months, I don’t have to heat up the kitchen with a 500-degree oven! Not only that, the whole aesthetic of a traditional wood fire pizza oven on pizza night just feeds my soul!
Our thin whole wheat pizza crust is chewy and crispy all at the same time. I love this recipe because I can have it made in about 40 minutes! It starts by using our grain mill and grinding some wheat berries from our pantry. We like to keep large amounts of grain in our long term food storage pantry, so we can almost always whip up a pizza.
I like to use Italian herbs right in the dough, but any other spices can be added in depending on what type of pizza you are making. We make all kind of pizzas on this crust like our BBQ chicken pizza and our buffalo chicken pizza. This crust works for many kinds of pizza!
Why Thin Whole Wheat Pizza Crust is so Good
I like this crust because it can be divided and made into two larger pizzas or further divided to make personal sized pizzas. My homestead kids love when I make small pizzas for them to individually build. They love to run back and forth from the garden grabbing cherry tomatoes and herbs to pile on. Then they take turns watching their pizza get thrown into the oven.
During the summer months we like to sit out on the patio to eat dinner, and our new brick pizza oven is going to be a staple!
Tools You’ll Need to Make Thin Crust Whole Wheat Pizza Dough
- Large mixing bowl
- Measuring cups
- Rolling pin
- Measuring Spoons
- Pizza Stone (if cooking in oven), Pizza peel if cooking in brick pizza oven
- Bench Scraper for dividing the dough
Ingredients You’ll Need to Make Thin Crust Whole Wheat Pizza Dough
- 1-1/4 cups warm water
- 2 teaspoons sugar
- 2 Tbsp active dry yeast
- 2 cups of whole wheat flour
- 1 1/2 cups white flour, plus more for rolling out
- 1 teaspoon sea salt
- 1 Tbsp dried Italian herbs
- 1/3 cup olive oil
How to Make Thin Crust Whole Wheat Pizza Dough
- In a large bowl, mix warm water, sugar, and yeast and whisk until dissolved. Let stand until bubbles form on surface. Add salt, flour, dried herbs, and olive oil. Stir until smooth.
- Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large, greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes. Allow dough to come to room temperature, about 30 minutes, before rolling.
- Divide the dough to make two 16-inch pizzas. You could divide the dough and make 3 smaller pizzas if you would like too!
- Roll out pizza dough paper thin without tearing.
- Transfer to a cornmeal dusted pizza peel or a preheated pizza stone dusted with cornmeal.
- From there, build your pizza and bake!
Thin Crust Whole Wheat Pizza Dough Tips
- Make sure to use a VERY hot oven!
- Pre-heat your pizza stone before you put your pizza on it
- Add Italian herbs into dough instead of on top. You can also add seasonings such as garlic or onion powder.
- Use a good quality olive oil for the best flavor for your pizza
- Knead your dough for only about 5-7 minutes, if you knead longer it might start to get cakey.
- Use freshly milled whole flour. Though it isn’t necessary it does make for the freshest tasting dough.
How do you keep thin pizza crust crispy?
To achieve that thin crispy crust, you need to cook for a short amount of time on SUPER high heat. Pre-heating your stone or brick pizza oven to at least 500 degrees F will allow for quick cooking. Be sure to use oven mitts when placing your pizza on a hot surface!
What temperature do you cook homemade pizza on?
Homemade pizza should be cooked in a 500-degree oven. This helps speed up the cooking time and achieve a thin chewy crispy crust.
How to get big bubbles in pizza crust?
To get those pizzeria style crust bubbles around the edges, it is important to use a pizza stone or a wood fired pizza oven. They create a super-hot surface for cooking your pizza and they absorb some of the moisture from the dough, making the crust crisp up really nicely. To get those hollow bubbles, make sure to not press all of the air out of the dough as you roll it out. The tiny pockets in the dough will fill with hot air as the crust bakes, making those hollow bubbles. Finally, don’t take your pizza out too soon. Let it bake until the edges are golden brown.
How Do I Get my Pizza Dough Really Thin?
Make sure that your pizza dough is warmed up to room temperature before stretching it out. The gluten in cold dough becomes tighter due to the lower temperature and this causes it to shrink when stretched out or snap back into place. Cold dough is almost impossible to roll out thin!
Can I Double a Pizza Crust Recipe?
Yes! This recipe can be doubled just make sure to divide it into the sized pizzas you want before rolling out. It is almost impossible to get a thin pizza with a large amount of dough.
Can I Freeze Pizza Dough?
Yes! Pizza dough can be frozen in any quantity, whether it’s a full-size pizza or smaller single pizzas. You can store the dough in the freezer for 3-4 months and just thaw overnight before using it. I like to make meals ahead of time and put them in the freezer as often as I can!
Thin Crust Whole Wheat Pizza Dough
Learn how to make thin crust whole wheat pizza crust! It is chewy and delicious and perfect for your next pizza night!
Ingredients
- 1-1/4 cups warm water
- 2 teaspoons sugar
- 2 Tbsp active dry yeast
- 2 cups of whole wheat flour
- 1 1/2 cups white flour, plus more for rolling out
- 1 teaspoon sea salt
- 1 Tbsp dried Italian herbs
- 1/3 cup olive oil
Instructions
- In a large bowl, mix warm water, sugar, and yeast and whisk until dissolved. Let stand until bubbles form on surface. Add salt, flour, dried herbs, and olive oil. Stir until smooth.
- Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large, greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes. Allow dough to come to room temperature, about 30 minutes, before rolling.
- Divide the dough to make two 16-inch pizzas. You could divide the dough and make 3 smaller pizzas if you would like too!
- Roll out pizza dough paper thin without tearing.
- Transfer to a cornmeal dusted pizza peel or a preheated pizza stone dusted with cornmeal.
- From there, build your pizza and bake!
Notes
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