Whole Wheat Pizza Dough

[Elizabeth Lindemann]

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This whole wheat pizza dough is my go to for thick OR thin crust pizzas or calzones! It’s made with honey and olive oil and it’s not dry or cardboardy- it’s chewy, with a slightly nutty flavor, and perfect for any pizza recipe you want to make.

What? A whole wheat pizza dough that isn’t dry and tastes like cardboard? Impossible you say? Nay!

I, too, was a non-believer until I discovered this recipe. This pizza crust does the trick VERY well. It’s delicious and moist, slightly sweet and salty, and has just the right amount of chewiness.

There are two tricks to making whole wheat pizza dough that actually tastes great:

1. The first trick is to add olive oil and honey– the oil helps moisten the dough and make it less sticky, which lessens the need for too much flour when you are kneading it and rolling it out, and the honey adds a sweet flavor to balance out the whole wheat.
2. The second is (don’t get mad at me!) to NOT use 100% whole wheat flour.

...GET THE RECIPE for Whole Wheat Pizza Dough!