Whole Wheat Pizza Dough Recipe – Easy Lemon & Olive Oil Base

Last Updated on 1 month by Neha Deshmukh

Whole Wheat Pizza Dough Recipe – Easy Lemon & Olive Oil Base

Hey everyone! If you’re anything like me, a cozy night in often means pizza night. But store-bought dough? Just doesn’t quite cut it. I’ve been perfecting this whole wheat pizza dough recipe for ages, and honestly, it’s a game-changer. It’s got this lovely subtle tang from the lemon juice, and the olive oil keeps it beautifully soft. Plus, using whole wheat makes it a little healthier, right? Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average pizza dough. It’s surprisingly easy to make, even if you’re not a seasoned baker. The whole wheat gives it a fantastic nutty flavour and a slightly chewier texture. And that little touch of lemon juice? It brightens everything up and helps create a wonderfully pliable dough. Seriously, you need to try it. It makes about 7 lovely 9-inch pizzas, so perfect for a family feast or freezing for later!

Ingredients

Here’s what you’ll need to whip up this delicious dough:

• 1 teaspoon instant yeast (about 3g)
• 0.5 teaspoon sugar (about 2g)
• 1 cup water (240ml), lukewarm
• 3 cups whole wheat flour (360g), plus extra for dusting
• 1 teaspoon salt (6g)
• 3 tablespoons olive oil (45ml)
• 1 tablespoon lemon juice (15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Whole Wheat Flour: Don’t be scared of whole wheat! It adds so much flavour and fibre. I prefer using 100% whole wheat, but you can also use a mix of whole wheat and all-purpose flour if you prefer a lighter texture.
• Olive Oil: Good quality olive oil is key here. It adds richness and helps create a soft, elastic dough. I usually use extra virgin olive oil, but any good olive oil will work.
• Lemon Juice: This is my secret weapon! The acidity in the lemon juice helps to tenderize the gluten, resulting in a more pliable and flavourful dough. Don’t skip it! It really does make a difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a mixing bowl, combine the instant yeast, sugar, and lukewarm water. Give it a good mix and let it sit for about 5-10 minutes, until it gets a little foamy. This shows your yeast is alive and kicking!
2. Now, add the whole wheat flour, salt, olive oil, and lemon juice to the bowl. Start mixing everything together until a shaggy dough forms.
3. Time to knead! If you have a stand mixer with a dough hook, use that for about 8-10 minutes. If you’re kneading by hand (good for you!), do it on a lightly floured surface for the same amount of time. The dough should become smooth and elastic. Add a little water or flour if it’s too sticky or too dry.
4. Shape the dough into a ball. Lightly coat it with a little water – this prevents it from drying out. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 45 minutes to 1 hour 45 minutes, or until it has doubled in size. The warmer your kitchen, the faster it will rise!
5. Once risen, gently punch down the dough to release the air. Knead it briefly again. If you want to make individual pizzas, divide the dough into portions now.
6. Finally, store the dough in an oiled container, refrigerate for up to 3 days, or freeze for up to a month.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t over-knead the dough! It can become tough.
• Make sure your water isn’t too hot, or it will kill the yeast. Lukewarm is perfect.
• A warm, draft-free spot is best for rising. I often turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Don’t be afraid to experiment with different flours!

Variations

Let’s get creative!

• Vegan Adaptation: Simply ensure your sugar is vegan-friendly (some are processed with bone char). The rest of the recipe is naturally vegan!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Add a teaspoon of dried herbs (like oregano, basil, or rosemary) or a clove of minced garlic to the dough for extra flavour. My friend, Priya, swears by adding a pinch of red pepper flakes!
• Festival Adaptations: For Diwali, try topping your pizza with paneer, vegetables, and a spicy chutney. For Christmas, go for a classic margherita with festive red and green toppings!

Serving Suggestions

This dough is incredibly versatile. Top it with your favourite pizza sauce, cheese, and toppings. I love a simple margherita with fresh basil, or a spicy veggie pizza with lots of colourful peppers and onions. Serve with a fresh salad and a glass of your favourite drink.

Storage Instructions

• Refrigerated: Store the dough in an airtight container in the refrigerator for up to 3 days.
• Frozen: Wrap the dough tightly in plastic wrap and then in a freezer bag. It will keep in the freezer for up to a month. Thaw overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

1. Can I use active dry yeast instead of instant yeast? Yes, you can! You’ll need to activate it first by dissolving it in warm water with a pinch of sugar for about 10 minutes before adding it to the other ingredients.
2. My dough isn’t rising – what could be the problem? Make sure your yeast is fresh and your water isn’t too hot. Also, ensure the room is warm enough.
3. Can I make this dough without a stand mixer? Absolutely! Kneading by hand is perfectly fine. It just takes a little more effort.
4. What’s the best way to freeze and thaw the pizza dough? Wrap it tightly! Thaw overnight in the refrigerator for best results.
5. Can I substitute the olive oil with another oil? You can, but olive oil adds a unique flavour. Vegetable oil or canola oil will work in a pinch.
6. How does lemon juice affect the pizza dough? The lemon juice tenderizes the gluten, making the dough more pliable and easier to work with. It also adds a subtle tang that complements the other flavours.