White Whole Wheat Pizza Dough (Double Batch)

White Whole Wheat Pizza Dough (Double Batch)

Makes 4 12-inch pizzas

This hearty, reliable dough is one I return to often, especially when I want enough for dinner now and extra dough to stash for later. White whole wheat flour gives it a little more substance without making it heavy, and the honey helps round out the flavor. The key is to keep the dough soft and slightly tacky. Once it has time to rise, it becomes smooth, elastic, and easy to shape. Dress it up with your favorite cured meats, a few good farmstead cheeses, and a jar of Italian tomato sauce (or fig jam!) from the store.

Ingredients

  • 640 g warm water (105 to 110°F)

  • 30 g honey

  • 14 g instant yeast

  • 4 tablespoons pizza dough flavor, such as King Arthur

  • 920 g white whole wheat flour, plus more as needed
    (you can start with 900 g and add more if needed)

  • 54 g olive oil

  • 12 g salt

  • Cornmeal, for dusting

Instructions

  1. In a large bowl, whisk together the warm water, honey, and yeast. Let sit for 5 minutes, or until foamy.

  2. Add the olive oil, salt, pizza dough flavor, and 900 g of the flour. Mix for about 1 minute, until a soft dough forms. Let the dough rest for 10 minutes to give the whole wheat flour time to hydrate.

  3. Knead for 5 to 7 minutes, until the dough is smooth and slightly tacky but not dry. Add more flour as needed, up to about 100 g.

  4. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 2 hours, or until doubled in size. (see note for freezing directions.)

  5. Divide the dough into 4 equal portions, about 400 to 420 g each, and shape into balls.

  6. Shape each portion, add toppings, and bake at 475°F on a cornmeal-dusted surface or pan until the crust is golden and the pizza is cooked through.

What to Look For

The dough should feel soft and slightly sticky, not stiff. After rising, it will be easier to handle and more elastic.

To Freeze: After the first rise, divide the dough into portions and shape into balls. Lightly coat each with olive oil and transfer to freezer-safe bags or containers. Freeze until needed. Thaw in the refrigerator overnight, then let the dough sit at room temperature until soft and easy to shape.

Madeline Bertarelli