This whole wheat pizza crust has a touch of healthy without sacrificing the perfect pizza crust consistency!
Pizza night is a regular thing at our house. So in attempt to keep even the fun things nourishing our bodies, I developed this whole wheat pizza crust that has a touch of healthy with a nice chewy, gluten stretch.
Confession, I am terrible and rolling pizza with a pin. I just throw it up in the air. Apparently I am cool. Really, I just don’t know how to get a slab of dough to roll into a perfect shape. So throwing it in the air makes its rustic shape completely acceptable right?
This crust is great because it is built strong enough to get a stretch “window” when tossed and pulled, but has a nice nutty wheat flavor. If you have your rolling pin skills under control feel free to roll this bad boy out.
Whole Wheat Pizza Crust
- 1 cup warm water
- 2 tablespoons brown sugar
- 2 cups white flour
- 2 teaspoons instant yeast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 cup white wheat flour
- Extra olive oil for bowl
In a stand mixer, or medium bowl, combine water, brown sugar, white flour, and yeast. Mix to combine.
Slowly add olive oil and salt.
Add the wheat flour until the dough is slightly tacky, but touchable with a quick pat of the finger. Knead, or run mixer with dough hook for 5-7 minutes.
Dump dough into bowl coated with olive oil and cover with a cloth or plastic wrap.
Allow to rest for about an hour.
Preheat oven to 450 degrees F.
Separate dough into two balls.
Roll with pin or toss into air.
Put on desired toppings.
Bake for about 10 minutes or until crust is golden brown, and center is set.
If you enjoy a crispy bottom crust, try placing a baking stone in your preheating oven. Prepare your pizza on a cutting board, or peel (if you own one) dusted with cornmeal for easier transfer. Once pizza is prepared and stone is hot, slide into oven and cook as per instructions.