Whole Wheat Pizza Dough

Looking for a healthier pizza option that still tastes great? Try using Whole Wheat Pizza Dough! This is a healthier version of my original pizza dough recipe but uses whole wheat flour for a protein and fiber boost. Delicious used with my BBQ Chicken Pizza, Taco Pizza or Classic Margherita.

whole wheat pizza dough ball in a glass bowl

Whole Wheat Pizza Dough | A Healthier Alternative

While I love a classic pizza dough, sometimes its nice to change it up and go for a healthy alternative. Whole Wheat Pizza Dough is just that!

The main difference between Whole Wheat Pizza Dough and Regular Pizza Dough is that the whole wheat version uses a combination of whole wheat flour and bread flour whereas the regular pizza dough simply uses bread flour. Whole wheat flour adds more dietary fiber and protein and the bread flour adds that extra gluten to create that chew that all pizza crust has.

The biggest complaint people have about a whole wheat pizza crust is the taste and texture being off (read: gross). Whole wheat pizza crusts made entirely with whole wheat flour are going to be heavier and taste a little different. It’s the exact reason why I only use 1 1/2 cups of whole wheat flour and make up the difference with bread flour. Using two kinds of flour is the key to delicious whole wheat pizza dough.

Main Ingredients Needed

You are going to need a lot of the same ingredients you’d use with classic pizza crust for this whole wheat pizza dough. Here’s what you’ll need:

  • Warm Water, Yeast + Honey – these three come together to create the perfect environment for yeast to activate.
  • Olive Oil – you could also use canola oil here. The main difference is the taste.
  • Salt – to season the dough and add some flavor.
  • Whole Wheat Flour – this flour is a whole-grain product which means it contains more dietary fiber than regular flour. This is a much healthier option that helps with digestion and gut health but, don’t worry, this dough still has a killer texture and taste.
  • Bread Flour – this flour specifically has more gluten in it, yielding a chewier crust. In a pinch, you can also use all-purpose flour, but you just need to knead the dough a little longer. King Arthur Flour is my favorite bread flour.

A Note About Whole Wheat Flour

You’ll probably notice a lot of similarities between this recipe and my original pizza dough recipe. They are essentially the same, but I use less overall flour in this recipe. Why? Because whole wheat flour soaks up more water because it’s a whole grain. It’s heavier, too, so you don’t need as much overall flour. It’s also another reason why I don’t recommend using ALL whole wheat flour for your pizza dough.

Can I Use All Whole Wheat Flour?

For best results, I recommend using a combination of bread and whole wheat flour.

While you absolutely CAN use 100% whole wheat flour for this recipe, you will use about 1/4-1/2 cup less overall flour than the recipe states, simply because it’s a heavier flour and it will soak up more of the moisture in the dough (like I mentioned above). You might want to consider also adding in an extra tablespoon of olive oil to help with the texture of your dough as well.

How to Make Whole Wheat Pizza Dough

For full details on how to make whole wheat pizza dough, see the recipe card down below 🙂

1. Proof Yeast

In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.

What if my yeast didn’t bloom?

If the yeast didn’t bloom (bubble or foam up) this means that your yeast is dead. This could be because it was old or because the water was too hot. To fix this, toss the yeast mixture down the drain and start again (preferably with fresh yeast and warm water).

2. Create the Dough

Pour in salt, olive oil, and all the whole wheat flour and mix. Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

3. Knead

Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean! {*This is the point when you could freeze your dough!)

4. Rise + Use as Desired

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.

Once pizza dough has risen, you can use as desired.

whole wheat pizza dough on a bread hook

Can I Freeze Whole Wheat Pizza Dough?

Yes, you can freeze this whole wheat pizza dough recipe! Here’s how to do it:

Freezing Instructions

Simply follow the directions all the way stopping after you knead the dough. Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.

How to Defrost Pizza Dough

Remove from the freezer and place the frozen dough in a greased bowl. Cover with plastic wrap and let it defrost, then rise until it has doubled in size. This process can take anywhere between 3-6 hours, depending on how warm or cold your kitchen is. Once dough has risen, use as desired.

Can I Grill This Dough?

The beauty of this whole wheat dough is that you can use it however you use regular pizza dough. So, long story short, yes, you can grill this dough. Here’s my how-to on how to grill pizza!

pepperoni pizza made with whole wheat crust

Try These Pizzas with Whole Wheat Pizza Dough!

So if you’re looking for a new healthier pizza dough to try, try this one! I promise it won’t dissapoint 🙂

The printable recipe card is below, enjoy!

whole wheat pizza dough ball in a glass bowl

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Whole Wheat Pizza Dough

This Whole Wheat Pizza Dough is a healthier version of my original pizza dough recipe. Use with any recipe that calls for pizza dough!
Course Breads
Cuisine Italian
Keyword whole wheat pizza dough
Prep Time 16 minutes
Rise Time 2 hours
Total Time 2 hours 16 minutes
Servings 2 medium 12″ pizzas
Calories 788kcal

Ingredients

  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups bread flour give or take 1/2 cup, depending on heat and humidity

Instructions

  • In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.
    yeast proofing in a glass bowl with honey and warm water
  • In the bowl of a stand mixer, fitted with a dough hook, pour in salt and all of the whole wheat flour and mix.
    dry ingredients in a stand mixer bowl
  • Pour in olive oil and yeast mixture until well incorporated with the whole wheat flour.
    adding olive oil to stand mixer bowl
  • Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
    adding bread flour to the stand mixer bowl
  • Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
    whole wheat pizza dough on a bread hook
  • Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
    whole wheat pizza dough ball in a glass bowl
  • Once the pizza dough has risen, you can use it as desired.**
    whole wheat pizza dough spread out on a baking sheet

Notes

*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you’d like.

**Pizza dough bakes for 9-10 minutes at 500 degrees. Alternatively, you can bake at 425 degrees for a longer period of time.

Nutrition

Calories: 788kcal | Carbohydrates: 136g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Potassium: 540mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg

The post Whole Wheat Pizza Dough appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro. Next on the list? Homemade French Crullers!

top down view of donut holes in a bowl and on the counter

Donut Holes | A Tasty Little Treat!

These Donut Holes are originally from ART Restaurant at The Four Seasons -Seattle. After buttering them up they gave me their recipe!

These little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these donut holes were magical and I was able to stomach almost all of them!  {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed. Well a few weeks ago, I was desperate for a donut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.

Technology is amazing. And so are these Donut Holes. Hello, light and fluffy goodness coated in sugar. How are you? I ate these fresh out of the grease and enjoyed every.single.bite. Fresh donuts are my life.

These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home!

Main Ingredients Needed

This is a yeasted donut recipe not a cake donut. This basically means, it uses yeast to rise and not another ingredient like baking soda which results in a lighter (less dense) texture, think Krispy Kreme or Dunkin Donuts. With that being said, here’s what else you’ll need to make Donut Holes:

  • Active Dry Yeast – this helps the dough rise.
  • Warm Milk – the yeast hangs out in warm milk for a bit to make it bloom. This ensures that the yeast is alive and working while the milk is also used for moisture.
  • Bread Flour + All Purpose Flour – these two are combined to create the perfect blend of flour (with just the right amounts of protein and gluten).
  • Sugar – this is used to sweeten the dough and to also coat the outside of the finished donut holes.
  • Salt – to balance and bring out flavors.
  • Eggs – used to bring structure to the dough.
  • Butter – this adds a lot of flavor to each and every bite!
  • Oil – you’re going to need a light oil to fry these babies up. Canola or vegetable oil work great!
five donut holes lined up in a row

How to Make Donut Holes

For full details on how to make Donut Holes, see the recipe card down below 🙂

Proof Yeast

Whisk yeast together with milk in a mixing bowl.

Mix Dry Ingredients with Yeast

Add some of the bread flour and mix together until the mixture becomes a dry chunky mixture. Cover mixture with the remainder of bread flour, all-purpose flour, sugar, and salt and let sit (even though the mixture is dry, it will rise)..

Add Wet Ingredients

Add 3 eggs and mix in a stand mixer with a dough hook on medium speed, scraping down the bowl every once in a while. Add the remaining egg and mix for a couple of minutes.

Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.

When the dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!

Rise + Chill

Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for an hour and a half.

Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.

Roll Dough, Fry + Coat in Sugar

The dough is now ready to fry, separate into about 40 half-ounce pieces and roll into balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}

Deep fry in oil until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. Serve immediately right out of the oil and sugar! So so yummy 🙂

donut holes on a baking sheet being rolled around in sugar

Customize Your Donut Holes

I rolled my donut holes in sugar for an easy sweet treat but you can do whatever you’d like with these babies. Here are a couple of ideas to get the juices flowing:

  • Glaze – you could easily make a glaze out of powdered sugar, vanilla, and milk to coat these donut holes in. You’re going to want the glaze to be the consistency of school glue.
  • Cinnamon Sugar – add some cinnamon to your sugar for a fun twist on this recipe.
  • Chocolate Ganache – dip these into some chocolate ganache, so good!
  • Jelly Filled – grab a frosting bag and tip, fill with your favorite jelly, compote, or custard/pudding and fill these sugary donuts up.
  • Powdered Sugar – instead of rolling in granulated sugar, roll in powdered sugar for a melt-in-your-mouth experience.
donut holes in a bowl. one has been torn in half

More Donut Recipes to Try!

This is not my first rodeo when it comes to donuts. Try these other certifiably delicious recipes:

That’s it people, easy peasy, tasty Donut Holes ready to eat! I loved these and of course so did my family (who doesn’t love a good donut?).

The printable recipe card is down below, enjoy!

donut holes in a baking sheet

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Homemade Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro.
Course Dessert
Cuisine American
Keyword donut holes
Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 337kcal
Author Lauren

Ingredients

Instructions

  • Whisk yeast together with milk in mixing bowl.
  • Add 1/2 c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
  • Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
  • Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often
  • When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
  • Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
  • Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
  • Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}
  • Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy 🙂

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 631mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 645IU | Calcium: 35mg | Iron: 1mg

The post Donut Holes appeared first on Lauren’s Latest.

Originally posted at Laurens Latest