- 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.
- 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.
- 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.
- 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.
- Top the dough with a light coating of sauce and your favorite cooked toppings; don't add cheese yet.
- Bake for 8 minutes, then remove from the oven and top with cheese.
- Return to the oven and bake for 6 to 8 minutes more, until the cheese is melted and the crust is browned.
- Remove from the oven, and let rest for 5 minutes before slicing.
- Store leftover pizza covered and refrigerated for up to 5 days.
Tips from our Bakers
- What's with the orange juice in this recipe? No, it doesn't make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have. Substitute water if desired.
- Can you use traditional red wheat flour in this recipe? Absolutely; your crust will be darker, and more assertively flavored due to red wheat's stronger taste.
- Researchers managed to increase antioxidants to their highest level by baking pizza crust at 500°F. However, since some readers have ovens that won't heat that hot; and since baking at 500°F can be a little tricky (the time difference between perfect and burned becomes very short), we've chosen a slightly more moderate baking temperature: 450°F.