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Whole Wheat Pizza Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Whole Wheat Pizza Crust Recipe

Nutty, hearty whole-grain flour makes great pizza. This thick crust features a touch of honey and a long overnight rise to bring out all the nuances of flavor.

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At a glance

Prep
Bake
Total
Yield
16 slices
Nutrition information

Ingredients

Choose your measure:

  • 3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole Wheat Flour
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons honey
  • 2 tablespoons lukewarm orange juice
  • 2 tablespoons olive oil
  • 3/4 cup to 7/8 cup lukewarm water

Instructions

  1. In a large mixing bowl, mix all of the ingredients until evenly combined. Cover and let rest for 30 minutes, to give the whole wheat flour time to absorb the liquid.
  2. After 30 minutes, check the dough's consistency. If it seems stiff, add 2 more tablespoons of water; then mix and knead until the dough is smooth and elastic, about 8 minutes.
  3. Cover and let the dough rest at room temperature for 30 minutes, then refrigerate overnight, or as long as 18 hours. More time means more flavor and a more extensible dough.
  4. Remove the dough from the refrigerator and pat it into a lightly greased half-sheet pan (18" x 13"). Cover with greased plastic and let rise for about 2 hours, until very puffy. Toward the end of the rise time, preheat the oven to 450°F.
  5. Top the dough with a light coating of sauce and your favorite cooked toppings; don't add cheese yet.
  6. Bake for 8 minutes, then remove from the oven and top with cheese.
  7. Return to the oven and bake for 6 to 8 minutes more, until the cheese is melted and the crust is browned.
  8. Remove from the oven, and let rest for 5 minutes before slicing.
  9. Store leftover pizza covered and refrigerated for up to 5 days.

Nutrition Information

  • Serving Size 1 slice
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 106
  • Calories from Fat 20
  • Total Fat 2g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 183mg
  • Total Carbohydrate 18g
  • Dietary Fiber 3g
  • Sugars 3g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.