I was not a fan at all of Papa Johns’ attempt at whole wheat pizza. Ick, blah, tasteless. But this one works. It was a crunchy outside and chewy inside. The dough bubbled up a bit in the middle while I was baking it without toppings, but it came back down and everything worked out great.
If this looks familiar, it was listed under my Butternut Squash Pizza recipe. I’m sure most people are not fans of the Butternut Squash toppings, but would be more interested in the pizza dough itself.
If you don’t have the time for this pizza dough, try my Pizza Dough in 5 Minutes. My neighbor made it too and is now a fan!
Whole Wheat Pizza Dough
2 thin crust pizzas, 1 large bar pan pizzas
1 tsp. sugar
1 1/2 cups warm water (110 degrees)
1 Tb. active dry yeast
1 Tb. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups AP flour
cornmeal for sprinkling
1. In a measuring cup, add the white sugar, warm water and active dry yeast. Set aside for 5 minutes while doing the next step.
2. Mix the flours and salt together thoroughly. Make a small well in the middle and pour in the 1 Tbs. olive oil and wet ingredients from the measuring cup. Knead the dough for 10 minutes, or until it forms a ball and isn’t very sticky. Allow to rise for 1 hour (or until doubles).
3. Form the ball into 2 small balls for 2 thin crust pizzas, or form into 1 large ball. Form into a tight ball and allow to rise again for 45 minutes. Sprinkle cornmeal onto a pizza stone or cookie sheet. Roll out your pizza dough with a roller, then pull and tug the dough out until you have the desired thickness.
4. Bake at 425 degrees for 12-20 minutes. The large time span is because it depends the thickness of your pizza.
Cheeseburger Pizza BBQ Chicken Pizza (like at California Pizza Kitchen)