54 comments

  1. Simone

    Whoo that looks so good! I’ve never seen this way of making pizza dough and I’m intrigued. Looks great and love the fact that its whole wheat!

    October 26, 2011

    Reply

  2. Erin @ Texanerin Baking

    We eat whole grain pizza every week, and although we love our recipe, I think we’d both like a change every now and then. I’ll definitely try this next time! I love that you can freeze it. And that it uses a biga. Everything I’ve ever made with biga turns out really, really well. Thanks for the recipe!

    October 26, 2011

    Reply

  3. Shanna
    Shanna

    I love making homemade pizza, but, like you, have had a hard time finding a crust that didn’t taste like cardboard. I like putting a bunch of toppings out on the table and each of us creating our own pizza. Gets the kids involved and dinner becomes interactive and creative!

    October 26, 2011

    Reply

  4. Paula @ Dishing the Divine

    this looks great! :) I have yet to get into whole wheat pizza doughs because they are often so dense. This looks nice and airy!

    October 26, 2011

    Reply

  5. Yadsia @ShopCookMake

    I can even begin to write how thankful I am for this post. I recently tried to make whole grain crust myself, resulting in complete disaster. I WILL try this recipe very soon.

    October 26, 2011

    Reply

  6. Zo @ Two Spoons

    Mmm, I love adding a bit of whole wheat to my pizza dough (accompanied with a bit of gluten as you do here). I think it lends a nice subtle flavour and really helps with the crispiness! Cheers for posting this and giving whole wheat pizza crusts a good name :D

    October 27, 2011

    Reply

  7. Jordan
    Jordan

    Ahh! Perfection! I have been really wanting to make some homemade whole wheat pizza dough but I have been to chicken to try and really havent found a recipe that I think could result in what I am looking for. But duh duh duuuhh.. I believe I have found it. I am a little giddy right now. Any ideas on recipes to use it for besides pizza?

    October 27, 2011

    Reply

  8. Tender B.

    I’ve been on the search for a good whole wheat dough too. Glad this one worked out.

    October 29, 2011

    Reply

  9. Frank Z.

    Using the color of the bowls to remember which dough is which, is a neat idea. You can also use a dry-erase marker to label the bowls. I put all my food things in different sized canning jars, and mark the jar and the lid with a dry-erase marker. It comes off easily (and sometimes accidentally, but since the lid and jar are marked, one is likely to survive to identify the contents…it’s also easy to re-mark them if needed). This is much easier than trying to use stick-on labels.

    October 30, 2011

    Reply

  10. Erin @ Texanerin Baking

    I just finished eating this and it was amazing! The only thing I did differently was to use whole spelt and I cut the dough into three pieces instead of four because we’re pigs. If you haven’t had whole grain pizza before, you should just stop looking and make this one. It takes a little extra time with the biga and starter, but you get a few pizza crusts so it’s really a time saver in the end. This recipe will be alternated with my other favorite whole grain pizza. Thanks for the recipe!

    November 2, 2011

    Reply

  11. kate h.
    kate h.

    Hi-looking forward to making this dough. I have a “fear of yeast” but this recipe is intriguing and going to force me to take the plunge! I do have a question-what is the science in having the Biga come out early and taking the chill off of it–and not the Soaker before mixing the two together? Just curious. Love anything with butternut squash and can’t wait for Friday night pizza! I am new to your site and excited to explore more recipes.

    November 3, 2011

    Reply

  12. Evan
    Evan

    Question: so once the dough has been mixed and divided, you’ve reached the turning point between freezing and using it fresh. However many you’re using fresh get risen for an hour and the rest go straight into the freezer, right? The instructions for freezing the dough say just pull it out two days before and then thaw a couple hours outside the fridge and use it, with no mention of another rise. Does that mean that the dough you freeze never gets the additional hour of rising, but will end up with the same consistency as the dough that you make fresh?

    I can’t wait to try this recipe this weekend!

    Evan

    November 3, 2011

    Reply

  13. Memoria

    I just made the biga and the soaker, and they are sitting in the fridge. I have a question about what to do the next day with the soaker. The instructions state to take out the biga 2-3 hours ahead of time. Do we take out the soaker ahead of time, too? I cannot tell from the instructions. Thank you so much. I look forward to trying out this dough.

    January 20, 2012

    Reply

  14. Susie
    Susie

    Just made this dough- fantastic! Have been dying to since you posted it. I’m a huge yeast fan so chucked another sprinkle in it and the crust rose beautifully. Takes time but not too much effort so a great pizza recipe to have on hand. No adjustments from me (which is probably a first). Now I’m off to make the roasted chickpeas! Thanks :).

    January 22, 2012

    Reply

  15. leslie
    leslie

    Any idea of the nutrional facts? I’m calorie counting big time right now but pizza is my weakness! So I’m going to try this with lots of veggies on top!

    May 3, 2012

    Reply

  16. Libby
    Libby

    I’ve been trying to find some healthy recipes as I try to eat a little healthier. Tried your pizza dough and I LOVE it! It’s perfect. I will definitely be making this again in the future.

    July 18, 2012

    Reply

  17. Dolly
    Dolly

    HI,

    Is there a whole wheat flour brand that you recommend? I am planning to make the very first pizza of my life this weekend(fingers crossed)!
    Also is it better to use a pizza pan or a pizza stone.

    Thanks
    Dolly

    October 16, 2012

    Reply

  18. Dolly
    Dolly

    I am going to try your banana bread next week. Will let you know how that came out. :)

    October 22, 2012

    Reply

  19. Anchy
    Anchy

    Thank you, thank you, thank you! I’ve just tasted the dough, and it’s truly the best pizza dough I’ve ever tried! I have been searching for the right recipe for years and THANK YOU for posting it!

    April 20, 2013

    Reply

  20. Nicole
    Nicole

    I’ve always wanted to make my own pizza (I hear its so easy, cheap, and healthier!) and after finding your recipe, I thought I’d finally give it a try :) the starter and biga are currently sitting in the fridge, I’m so excited to taste it! I’m not too familiar with baking, but my mother always said that yeast needs sugar to rise… Would sugar help the dough rise? I didn’t add any to the mix… Thanks! :)

    June 10, 2013

    Reply

  21. Aish Krishnan
    Aish Krishnan

    Great recipe – very similar to something I’ve used successfully before with dry yeast – will definitely try yours for a change!

    BTW, regarding differentiating between biga and soaker, I always think of biga as the one that becomes ‘bigger’ :) Works for me!

    Love your site!

    July 12, 2013

    Reply

  22. shawn
    shawn

    I was wondering if you can use stone ground whole wheat in this recipe? Also what toppings did you use in that last picture, it almost looked liked sweet potatoes or something like that?

    September 2, 2013

    Reply

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