100% Whole Wheat Pizza Dough
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
  • 1⅓ cups plus 1⅓ Tbsp. lukewarm water (105-115 degrees F)
  • 2 tsp. active dry yeast
  • 3 Tbsp. extra-virgin olive oil
  • 1¾ cups white whole wheat flour
  • 1¾ cups regular whole wheat flour
  • 1½ tsp. salt
  1. Combine the water, yeast, and oil in a large bowl using a wooden spoon.
  2. Add the flours and salt and stir until the dough comes together.
  3. Turn the dough onto a floured surface (or parchment paper) and knead five minutes or so until smooth and elastic.
  4. Oil a large, preferably ceramic, bowl. Place the ball of dough into the bowl and cover it with plastic wrap.
  5. Place bowl in refrigerator and leave it overnight.
  6. The next day (or two days later) let the dough come to room temperature and rise.
  7. The amount of time will vary depending on room temperature, but in my cool climate it takes several hours. To speed it up you could put the bowl in the oven, heat the oven to 100 degrees, then turn the oven off. That will give the dough a warm, draft-free place to rise.
  8. Once the dough has risen a little and springs back when pressed (it does not need to double), punch it down.
  9. Divide it into two smaller balls and let each rise in a small oiled bowl. Keep the bowl covered with plastic wrap while the dough is rising. This second rise will be quick, half an hour or so (it's OK to leave it for longer, like a hour, if you want).
  10. Meanwhile place a pizza stone in the oven and preheat to 500 F.
  11. Roll the dough out on a large parchment-covered cutting board or peel.
  12. Top as desired.
  13. Slide the pizza, still on the parchment paper, onto the pizza stone in the oven and bake for 11 minutes.
Recipe by Fit and Fed at http://fitandfed.net/2016/03/04/100-whole-wheat-pizza-dough-hand-overnight-cold-rise/