Whole-Wheat Pizza Dough

94 Ratings
  • 5 24
  • 4 40
  • 3 20
  • 2 9
  • 1 1

Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.

Everyday Food, January/February 2009

Gallery

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 2 1-pound balls
Advertisement

Ingredients

Directions

  • Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

    Advertisement

  • In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

  • Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.

  • To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

  • To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

Cook's Notes

With one batch of dough, you have enough to make 2 large pizza shells or 8 individual ones. Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed.

Advertisement

Reviews (32)

94 Ratings
  • 5 24
  • 4 40
  • 3 20
  • 2 9
  • 1 1
Martha Stewart Member
06/04/2017
Great recipe! I modified it a little with 1/2 cup all purpose flour and 1/2 cup semolina flour! 1 teas[filtered] of baking powder to boost the rising .. good just plain with olive oil and zataar too
Martha Stewart Member
05/01/2015
You dont need to shape balls, freeze, thaw, make crust and then freeze again.... read the cook's note Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed.
Martha Stewart Member
03/25/2014
Can someone please answer Sandy39's question...I'd like to know the answer as well! "Why do you have to make the dough into balls, freeze, thaw, shape into pizza crusts and freeze again? Why couldn't a person just shape the dough in pizza crusts and freeze them until you want to bake them?"
Advertisement
Martha Stewart Member
02/29/2012
Great recipe. Easy and better than store-bought dough! Will definitely make this over and over again.
Martha Stewart Member
02/11/2012
1/4 ounce is .25 ounces. Excellent recipe!
Martha Stewart Member
05/18/2010
wonderful crust recipe! I used 3 cups of whole wheat flour and 1 cup of white and it turned out great! So handy to have them ready to go in the freezer!
Advertisement
Martha Stewart Member
02/08/2010
Baking directions...450 degree oven for 18-20 minutes until crust is golden brown
Martha Stewart Member
09/29/2009
What are the baking directions for this, going from frozen crust to oven?
Martha Stewart Member
06/08/2009
I love this recipe! I use 1/2 for pizza and then put the other 1/2 in the freezer to make stromboli!
Martha Stewart Member
03/31/2009
Is there something I don't know about yeast doughs? Why do you have to make the dough into balls, freeze, thaw, shape into pizza crusts and freeze again? Why couldn't a person just shape the dough in pizza crusts and freeze them until you want to bake them?
Martha Stewart Member
03/20/2009
I just went to the Fleischmanns website and it says 1 packet equals 2 1/2 tsps yeast.
Martha Stewart Member
03/18/2009
6 teaspoons = 1 ounce 3 teaspoons = 1 tablespoon 2 tablespoons = 1 ounce
Martha Stewart Member
03/17/2009
They really meant .25 ounce packets. 2 of the little packeges are enough. Allice
Martha Stewart Member
03/17/2009
If one packet = 2 1/4 tsp., then 2 packets = 4 1/2 tsp. = 1 1/2 T. since 3 t.= 1 T. Hope this helps.
Martha Stewart Member
03/17/2009
Chefette86 is right. One packet of yeast is .25 oz or 2 1/4 tsp. I think they made a typo in the recipe by leaving out ".25" I prefer buying yeast in jars because it is so much cheaper. I make pizza a lot and I'm looking forward to trying this crust recipe. My latest favorite uses barbecue sauce, pepper jack cheese, shredded chicken and caramelized onions. Amazingly good!
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/17/2009
WoW! That is a lot of yeast. I tbsp is enough. Use about a tbsp of honey and drop the sugar. I pre-bake the pies half way using a little Parmesan cheese and olive oil on top. Then freeze. Thaw out when ready and put on your toppings. Bake 350-400 degrees 15 minutes or less.
Martha Stewart Member
03/14/2009
I'm confused about the yeast... My packets are .25 oz, which is the only way i've ever seen it in the store. But this says two packets ( ounce each), which means I would need EIGHT of my packets??? Then in the other comments someone asked about tsps vs. oz... I'm so confused. 8 packets of yeast seems like WAY too much... I'm going to scoop it out and measure 5 tsp, which is what chefette's comment says to do, and see how that works out. Clarification would be appreciated :)
Martha Stewart Member
03/03/2009
LOVE this crust....and it's great to have it in the freezer.....gave the recipe to my daughter and they all love it too..... the whole wheat and white flour combo is great.....not to heavy...
Martha Stewart Member
03/02/2009
One packet of yeast is equal to 2 1/4 tsp, so for this recipe you would need 5tsp or 1Tbsp 2tsp.
Martha Stewart Member
03/01/2009
i need help converting 1/4 ounce of dry active yeast into tsp or tbsp.please e-mail me @ corrin-e@ hotmail.com .thank you
Martha Stewart Member
02/15/2009
Fantastic, practical solution to a busy family with teenagers and conflicting schedules. So very much more healthy than those store-bought slabs of cardboard, fat and salt! Try low-fat ranch dressing as a base and a little bit of leftover chicken with veggies. Yum!
Martha Stewart Member
01/20/2009
This is a great recipe. Really easy, and very good. This is going into our regular dinner rotation.
Martha Stewart Member
01/17/2009
This is quite possibly the best pizza dough recipe I've ever seen! So easy and great for our fmaily of pizza lovers. I even tried freezing the individual pizza shells between layers of parchment paper WITHOUT freezing them seperately first, and it worked just fine...be careful when unpeeling the paper from the frozen shells, but this does save one more step for you busy cooks!
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/01/2021