This delicious, whole red wheat flour pizza dough gives your crust a unique, nutty flavor! Whole red wheat flour is a type of whole wheat flour, and with a higher protein content, it also creates a more rustic and artisan pizza crust!
I enjoy this whole red wheat flour pizza dough recipe because it is easy to make, and you have a delicious dough for your pizza toppings in under three hours. What is whole red wheat flour? It is a whole wheat flour, milled from hard red wheat, and is made by grinding the entire kernel, including the bran, germ, and endosperm.
Ingredients You Need for Whole Red Wheat Flour Pizza Dough
- ¾ cup warm water between 100-110 F.
- ½ Tbsp of active dry yeast
- ½ Tbsp of honey
- ½ tsp of salt
- 1 ½ cups + 2 Tbsp of Whole Red Wheat Flour (or Whole Wheat Flour, or you can substitute White Whole Wheat Flour if you can’t find Red Whole Wheat Flour/Whole Wheat Flour)
- 1 Tbsp of extra virgin olive oil, plus a little more for brushing the dough and coating the mixing bowl (and also your pizza pan, if using)
How to Make Whole Red Wheat Flour Pizza Dough
Combine the warm water, active dry yeast, and honey in a mixing bowl. I like to do it right in the stand mixer bowl – it will end up in there anyway, and it saves a bowl to wash later! Cover and let it rest for 5 minutes, and in the meantime, attach your dough hook attachment to your stand mixer. Use a large mixing bowl if you do not have a stand mixer.
Whisk together the flour and salt.
Turn the stand mixer on low, and add the flour and salt mixture a little at a time. When half the flour and salt are in, add in the olive oil. Continue adding the flour until everything is combined well, about 6 minutes. The dough will still feel soft; poke it with your finger – if it slowly bounces back, it is ready. If not, mix again for 2 minutes and recheck it.
When the dough is ready, put about a teaspoon of olive oil on it and rotate it a few times to coat all sides. Cover the bowl with a clean kitchen towel or a bowl cover. Allow the dough to rise at room temperature for 2 hours or until doubled in size.
After the whole red wheat pizza dough has doubled in size, punch it down to release the air.
Preheat the oven to 475 F
Gently flatten the dough into a 12-inch circle on a lightly floured surface. Use a rolling pin if you wish. If using a pizza stone, I place the dough on parchment paper to transfer it, or you can use a pizza peel if you prefer. If using a pizza pan, lightly brush it with olive oil.
Top your pizza with desired toppings and bake for 15-16 minutes, unless using a pizza stone, then it will take 1-12 minutes.
Let hot pizza stand for 3-5 minutes, then slice and serve immediately.
Substitutions and Variations for Red Whole Wheat Flour Pizza Dough
Try adding a teaspoon of granulated garlic or Italian herbs to the mix to add flavor to the dough. You can substitute White Whole Wheat Flour if you can’t find Red While Wheat.
If you do not want to use honey or have none, use 1 tablespoon of white granulated sugar instead.
You can do this dough as an overnight dough. Use cool water instead of warm and let the dough rise in the fridge for 1-12 hours. When you are ready, remove it from the refrigerator and let it sit at room temperature for 45 minutes. Then punch down and proceed with preheating the oven, rolling out and topping your dough, and baking it. The slow rise will give the pizza crust a deep and tasty flavor!
To try this pizza as a sourdough, check out the Whole Red Wheat Sourdough Pizza Dough recipe here.
Additional Tips for Making Whole Red Wheat Flour Pizza Dough
- If you bake this pizza on a pizza stone, you may need to decrease the time slightly. Check your pizza after 10 minutes.
- If adding garlic or herbs to the pizza crust, whisk them in with the flour and salt before adding to the water, yeast, and honey mixture.
- If your whole wheat is a very strong bran, autolyse of your pizza dough is something you might consider. It’s an extra step and takes some work to make sure the ingredients are all well mixed, but it will help soften the flour.
How to Store Red Whole Wheat Flour Pizza Dough
If you do not wish to cook the pizza after it rises, you can store it in the freezer for up to 3 months. Punch the dough down and coat it with a thin layer of olive oil. Wrap the dough ball in plastic wrap and place it inside a plastic bag or storage container. When ready to use, take the dough out of the freezer the night before and leave it in the refrigerator overnight. Take the dough out of the fridge 45 minutes before use.
Whole Red Wheat Flour Pizza Dough
Ingredients
- ¾ cup Water Warm, between 100-110 F.
- ½ Tbsp Active Dry Yeast
- ½ Tbsp Honey
- ½ tsp Salt
- 1 ½ cups Whole Red Wheat Flour Or Whole Wheat Flour or White Whole Wheat Flour.
- 2 Tbsp Whole Red Wheat Flour This is in addition to the 1 1/2 cups
- 1 Tbsp Extra Virgin Olive Oil Plus a little more for brushing the dough and coating the mixing bowl (and also your pizza pan, if using)
Instructions
- Combine the warm water, active dry yeast, and honey in a mixing bowl. Cover and let it rest for 5 minutes, and in the meantime, attach your dough hook attachment to your stand mixer. Use a large mixing bowl if you do not have a stand mixer.
- Whisk together the flour and salt.
- Add the yeast, water, and honey mixture into the stand mixer bowl. Turn the stand mixer on low and add the flour and salt mixture a little at a time.
- When half the flour and salt are in, add in the olive oil.
- Continue adding the rest of the flour until everything is combined well, about 6 minutes. The dough will still feel soft; poke it with your finger – if it slowly bounces back, it is ready. If not, mix again for 2 minutes and recheck it.
- When the dough is ready, put about a teaspoon of olive oil on it and rotate it a few times to coat all sides. Cover the bowl with a clean kitchen towel or a bowl cover.
- Allow the dough to rise at room temperature for 2 hours or until doubled in size.
- After the whole red wheat pizza dough has doubled in size, punch it down to release the air.
- Preheat the oven to 475 F
- Gently flatten the dough into a 12-inch circle on a lightly floured surface. Use a rolling pin if you wish. If using a pizza stone, I place the dough on parchment paper to transfer it, or you can use a pizza peel if you prefer. If using a pizza pan, lightly brush it with olive oil.
- Top your pizza with desired toppings and bake for 15-16 minutes, unless using a pizza stone, then it will take 10 minutes plus 5 minutes on the pizza stone.
- Let hot pizza stand for 3-5 minutes, then slice and serve immediately.
Nutrition
Heather is a passionate culinary enthusiast who has honed her baking and cooking skills since she was a young girl. Her culinary journey started in the kitchens of her mom, dad, aunt, and grandma. Even though Heather loves the comfort of a familiar recipe, she often embraces the role of an explorer in the kitchen and enjoys experimenting with new techniques and ingredients.