Whole Wheat Pizza Dough
A slow-fermented crust with nutty depth and a crisp finish
Why This Recipe Works
A long, cold fermentation in the refrigerator transforms this dough, mellowing the bitterness of whole wheat into a complex, nutty sweetness. Using a food processor handles the heavy lifting, ensuring the bran doesn't tear the gluten strands during mixing.
Instructions
Pulse the whole-wheat flour, bread flour, honey, and yeast in a food processor to combine. With the motor running, slowly pour in the ice water and process until the dough is just combined and no dry flour remains, about 10 seconds. Let the dough rest for 10 minutes so the flour can fully hydrate before the salt is added.
Add the oil and salt to the dough and process until it forms a satiny, sticky ball that clears the sides of the workbowl, 45 to 60 seconds.
Transfer the dough to a lightly oiled counter and knead by hand until it feels smooth and elastic, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl.
Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours or up to 2 days — this long rest is essential for developing flavor and a manageable texture.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep refrigerated in a tightly covered bowl for up to 2 days.
Can I make this ahead of time?
Dough must be made at least 18 hours in advance and can be refrigerated for up to 2 days.
