Whole Wheat Pizza Crust | Midwest Living

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust

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  • Makes: 12 servings
  • Yield: Three 13- to 15-inch pizza crusts
  • Prep 45 mins
  • Rise 1 hr

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  • 2 cups all-purpose flour
  • 1/4 cup quick-cooking polenta mix, corn grits or cornmeal
  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cups warm water (120 degrees F to 130 degrees F)
  • 1 egg
  • 3 tablespoons olive oil
  • 1 1/2-2 cups whole wheat flour
  • Quick-cooking polenta mix, corn grits or cornmeal
  • Olive oil


  1. in large mixing bowl, mix all-purpose flour, 1/4 cup polenta mix, yeast, sugar, salt and pepper. Add the warm water, egg and the 3 tablespoons oil. Beat with an electric mixer 30 seconds, scraping bowl. Beat on high 3 minutes. Using a wooden spoon, stir in as much of whole wheat flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes), adding additional flour as needed to keep dough from sticking. Place dough in a lightly greased bowl, turning once to grease dough surface. Cover bowl with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (45 to 55 minutes).
  3. Grease three 12- to 14-inch pizza pans, three large baking sheets or one 16x12x1-inch baking pan. Sprinkle pan(s) with additional polenta. Set aside.
  4. Punch dough down. Turn dough out onto a lightly floured surface. If making three pizzas, cut dough into three equal portions with a serrated knife (about 11 ounces each). Cover; let rest for 10 minutes. Pat each potion of dough into a disk.
  5. On a lightly floured surface, roll each dough portion out to a very thin, rough 13- to 15-inch circle (don't worry if crust isn't perfectly round). For a thicker crust, roll each into an 11-inch circle. Transfer dough circles to prepared pans. (If using 16x12x1-inch baking pan, roll dough into 16x12-inch rectangle and place in prepared pan.) Build up edges slightly. Cover dough with a damp towel and let rise for 20 minutes.
  6. Prick dough all over with a fork. Lightly brush top(s) with additional olive oil. Makes three 13- to 15-inch unbaked pizza crusts or one 16x12-inch unbaked pizza crust (twelve 2-piece servings).


  • Frozen bread dough pizza crusts: Use a 1-pound loaf frozen whole wheat or white bread dough, thawed. Cut dough into three equal portions with a serrated knife. Continue as directed in Whole Wheat Pizza Dough. Makes three 13- to 15-inch unbaked pizza crusts or one that is 16x12-inch.


  • Bread machine pizza dough: Prepare Whole Wheat Pizza Dough in a bread machine, adding the liquid ingredients (water, egg and oil) first, dry ingredients next (all-purpose flour, whole wheat flour, 1/4 cup polenta mix, sugar, salt and pepper) and yeast last. Set the machine on the Dough setting. Add additional water or flour as needed to make a moderately stiff dough. Makes three 13- to 15-inch unbaked pizza crusts or one 16x12-inch unbaked crust.


  • Pizza on the grill: Prepare Whole Wheat Dough as directed. Cut dough into six equal portions with serrated knife. Cover; let rest 10 minutes. On two or three greased very large baking sheets sprinkled with cornmeal, roll each dough portion into rough 9-inch circle (don't worry if crust isn't perfectly round). Add more cornmeal as needed.
  • Pizza on the grill: Layer pizza dough circles between sheets of waxed paper on a waxed paper-lined baking sheet. wrap and freeze dough about 30 minutes or until firm. Remove dough circles from freezer, discarding waxed paper; brush tops with some olive oil.
  • Pizza on the grill: For charcoal grill: Carefully slide two pizza dough circles, oiled sides down, onto a lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and bottoms are starting to become firm and crisp. Carefully turn crusts with long-handled tongs or spatula, transferring them from rack to a flat baking sheet. Working quickly and carefully, brush oil over grilled tops of crusts. Add shredded cheese, then desired toppings to each pizza crust.
  • Pizza on the grill: Transfer pizzas from the baking sheet to rack. Grill for 1 to 2 minutes more or until toppings are hot, cheese is bubbly and bottoms of crusts are crisp and brown. (For a gas grill: Preheat grill. Reduce heat to medium-high. Place dough circles on grill rack over heat. Cover; grill as directed.) Remove pizzas from grill and place on a cutting board. Repeat with remaining four dough circles and toppings. Cut into wedges to serve. Makes six 9-inch pizzas (12 servings total).


  • For one pizza: Work with one portion of Whole Wheat Pizza Dough. Separately wrap remaining two portions in plastic wrap and place in freezer bag. Seal; store in freezer up to 2 months. To use frozen dough, thaw overnight in refrigerator. Continue as directed in recipe.
  • For one pizza: Note: To bake pizzas on a round baking stone or tile, place unheated pizza stone on the middle rack in an unheated oven. Preheat oven to 450 degrees F. Roll a portion of Whole Wheat Pizza Dough as directed on a flat baking sheet or pizza peel sprinkled with cornmeal. Prick crust all over with a fork. Gently slide the crust onto hot baking stone. Or with a quick jerk of your arms, carefully slide the crust off prepared baking sheet or peel onto hot baking stone. Bake for 8 to 10 minutes or until crust is light brown. Add desired toppings. Bake for 8 to 10 minutes more or until toppings are heated through. While pizza is baking, roll out another portion of dough. To use the stone for the second and third pizzas, bake on it immediately after removing the first and second pizzas.

Nutrition Facts

(Whole Wheat Pizza Crust)

Servings Per Recipe 12, Fat, total (g) 5, Riboflavin (mg) 0, chol. (mg) 18, Niacin (mg) 2, pro. (g) 6, carb. (g) 35, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 10, fiber (g) 3, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Folate (µg) 60, Potassium (mg) 101, cal. (kcal) 208, sodium (mg) 153, sugar (g) 1, iron (mg) 2

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