Months ago, I was searching on the Internet for a recipe for whole wheat pizza dough. I came across this recipe from Martha Stewart that creates one large ball of dough that can be turned into two large pizza crusts or eight individual-sized crusts. After a few months of tweaking the recipe, I’m happy to share my adapted recipe below. Typically, I like to use this recipe to make one large pizza for us to eat for dinner and four individual-sized crusts that I freeze for up to four months.
Below the recipe, I explain how to freeze the crusts. When you want to cook them, take them straight from the freezer, top with desired toppings and bake on a lightly oiled baking sheet or a pizza stone at 425°F for 10-12 minutes.
- Whole Wheat Pizza Dough
- Yields 2 large pizza crusts or 8 individual-sized pizza crusts
- Adapted from Martha Stewart
- -1½ cups water
- -2 packets active dry yeast (¼ ounce each)
- -¼ cup olive oil, plus a little extra to oil a large bowl
- -1 tablespoon sugar
- -2 teaspoons sea salt
- -2 teaspoons garlic powder
- -1 cup all-purpose flour, plus a little extra to flour your work surface
- -3 cups whole wheat flour
Prepare the yeast mixture:
Pour the water into a small saucepan and heat it until it measures 110°F on a kitchen thermometer. Pour the water into a large glass bowl and sprinkle in the yeast. Let rest for around 5 minutes until it becomes foamy.
Meanwhile, oil a large glass bowl and set it aside.
Create the dough:
After the yeast has rested for 5 minutes, whisk the sugar, olive oil, salt and garlic powder into the bowl with the yeast. Stir in the flours with a wooden spoon. Stir, or knead with your hands, until dough is a little sticky.
Transfer dough to the oiled bowl and turn it over so both the top and bottom of the dough are oiled. Cover the dough with plastic wrap and let rest in a warm spot for an hour or until it almost doubles in size.
Prepare the pizza crusts:
Pour dough onto a lightly floured surface. Using floured hands, knead it for around 20 seconds until it is smooth. To make two large pizzas, divide dough into two balls. Lightly flour your work surface and, using one ball of dough at a time, shape the dough into a flat pizza crust using your hands or a lightly floured rolling pin.
To make eight individual-sized pizzas, divide the dough into eight equal balls. Lightly flour your work surface and, using one ball of dough at a time, shape the dough into a flat pizza crust using your hands or a lightly floured rolling pin.
Freeze the pizza crusts:
To freeze the crusts, first lightly flour a piece of parchment paper and lay one crust on top. Then lightly flour the top of the crust and place an additional piece of parchment paper over it. Continue alternating flour, crust, flour and parchment paper until you have stacked four crusts on top of each other. Gently fold the pieces of parchment paper over the crusts and carefully place them into a zipper-top bag. Push out the air and seal the bag. Freeze for up to four months. Repeat with the additional crusts.
When you want to cook them, take the crusts straight from the freezer, top with desired toppings and bake on a lightly oiled baking sheet or a pizza stone at 425°F for 10-12 minutes.
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