Whole Wheat Pizza

Name: Whole Wheat Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: Whole grain flour 2 cups; Type 1 flour 2 cups; Brewer's yeast 0.1 oz; Water at room temperature 1.3 cups; Extra virgin olive oil 2 tbsp; Fine salt 1 ¾ tsp; Acacia honey (or wildflower) 2 tsp; Tomato purée 0.85 cup; Pizza mozzarella cheese 1.1 cups; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Oregano dry to taste

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313

Calories per serving

Vegetarian

Energy Kcal 313
Carbohydrates g 47.4
of which sugars g 3.4
Protein g 10.6
Fats g 9
of which saturated fat g 2.73
Fiber g 4.7
Cholesterol mg 7
Sodium mg 534

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Makes: 2
Cost: Low
Note + 3 hours of dough rising

PRESENTATION

Bringing the taste of Campania to your kitchen with this whole wheat pizza dough is honestly a game changer. I mean, in southern Italy, especially around Naples, pizza's been a staple forever. But swapping in whole wheat flour? Gives it a modern twist.

The dough gets a slightly nutty taste, with a chewy bite. And perfect if you like your crust with more character. Really, it's so so good. Many say whole wheat makes for a more healthy pizza recipe because it's packed with fiber and feels lighter—yet it still keeps that classic pizza heart everyone loves.

Great Italian pizza always starts with quality. So, grabbing the best whole wheat pizza crust flour you can find really really pays off in flavor. In Campania, it’s all about simple toppings like melty mozzarella and rich tomato sauce. But you can get creative—add olives, mushrooms, fresh basil, or whatever you and your friends enjoy.

Thing is, this take is about keeping it real and homemade. Compared to American versions like Stromboli, Italian pizza—especially with homemade pizza dough made from whole grains—is straightforward but full of taste. Using whole wheat isn’t just about health. For real, it gives the dough a cool, earthy flavor and makes the crust a bit more crispy on the outside while staying soft inside. That’s why people in Campania love it: you get a nutritious pizza crust that feels like a treat.

Plus, it’s super easy to customize. So, one night it’s Margherita, the next it could be loaded with veggies or a bit of spicy salami. And pizza night? It doesn’t have to be fancy, but using high-quality ingredients and tweaking the dough a bit makes a big difference.

Italian tradition is all about sharing, so slicing up a whole wheat pizza with friends or family turns a simple meal into something special. It’s pizza with a story—really really flavorful—capturing the heart of Italy in every bite.

INGREDIENTS

313

Calories per serving

Dough Ingredients (for 2 pans of 12.5 inches in diameter): Whole grain flour 2 cups (250 g); Type 1 flour 2 cups (250 g); Brewer's yeast 0.1 oz (4 g) -; Water 1.3 cups (310 g) - at room temperature; Extra virgin olive oil 2 tbsp (30 g); Fine salt 1 ¾ tsp (10 g); Acacia honey 2 tsp (10 g) - (or wildflower)

for topping: Tomato purée 0.85 cup (200 g); Pizza mozzarella cheese 1.1 cups (125 g); Extra virgin olive oil 0.7 tbsp (10 g); Fine salt to taste; Oregano to taste - dry

Preparation

How to prepare Whole Wheat Pizza

To prepare the whole wheat pizza, start by sifting the whole wheat flour into a bowl, then add the dry yeast 1 and honey 2. Begin kneading with your hands while gradually pouring in the water at room temperature 3.

Knead until you obtain a homogeneous mixture: the dough will be very liquid 4. Cover with plastic wrap 5 and let rise for an hour in the oven with the light on. After the rising time, take the dough 6.

Sift type 1 flour into another bowl 7 and add it to the risen dough 8 (you can also sift it directly onto the risen dough). Knead with your hands. When the mixture becomes compact, add the salt 9.

And the olive oil 10, continuing to knead. Once the dough is compact and the oil is absorbed, transfer it to a lightly oiled work surface and knead by hand 11 until smooth. Fold the dough 12 to give more oomph to the rising.

Form a ball with the dough and place it in a lightly oiled bowl 13, cover with plastic wrap, and let it rise in the oven with the light on for 2 hours or until it has doubled in volume. After the rising time, take the dough 14 and divide it into two equal parts of about 14 oz each using a dough scraper 15.

Oil two pizza pans with a diameter of 12.5 inches, place the two dough balls and let them rest for about 10 minutes (without spreading them). In the meantime, drain the mozzarella, squeezing it if necessary to remove excess whey 17, then cut it into small cubes 18.

In a separate bowl, pour the tomato sauce, add olive oil 19, and season with salt and dried oregano 20. Now stretch the doughs by pressing with your fingers to spread the pizza dough well in each pan 21.

Spread a layer of tomato sauce on top of each, leaving a couple of centimeters from the edge if you prefer 22. Bake in a preheated static oven at 430°F for 15-20 minutes, placing the pan on the lower rack of the oven. After this time, take out the pans, place the mozzarella cubes on top 23, and bake again for another 5 minutes, lowering the oven temperature to 355°F. Your whole wheat pizza is ready to be enjoyed hot 34!

Storage

It is recommended to consume the whole wheat pizza immediately after preparation. Alternatively, it can be half-cooked, cooled, and then frozen. To use it, allow it to thaw at room temperature and finish cooking in the oven before serving.