Whole-Wheat Pizza Dough

Yield: 50 servings (1 piece each)


140 cal., 4 g pro., 27 g carb., 3 g fiber, 2 g fat, 0.5 g sat. fat, 0 mg chol., 221 mg sod., 2 mg iron, 9 mg ca.


Water, warm (not hot)—1 qt., 1/4 cup
Yeast, dry—3/4 oz.
Honey—1 oz.
Olive oil—1/3 cup
Flour, whole-wheat—2 lbs. or 1 qt., 3 1/2 cups
Flour, all-purpose, enriched—1 lb., 8 ozs. or1 qt., 1 1/2 cups
Salt—2 Tbsps., 1 tsp.
Cooking spray—as needed
Cornmeal—as needed  


  1. Stir together the water and yeast in a large mixing bowl until the yeast is dissolved. Add the honey; let stand for 5 minutes.
  2. Add the olive oil, whole-wheat flour and all-purpose flour to the yeast mixture. Combine, then add the salt.
  3. Using a dough hook on a standing mixer, knead the dough on the lowest speed for 10 minutes. Watch the dough carefully in the first few minutes to make sure that it comes together in a ball and is soft, but not too sticky. It should stick only to the very bottom of the mixing bowl, while pulling away from the sides. If the dough is very sticky, then add more flour, a cup at a time, until it’s the right consistency.
  4. Oil a large bowl. Transfer the dough to this bowl. Cover loosely with a large plastic bag and let rise until the dough is doubled in bulk, about 1 hour. (Press your finger into the dough—if it leaves an imprint, the dough is ready.)
  5. Transfer the dough to a floured surface. Divide the dough into three balls: two 2-lb.,6-oz. balls and one 1-lb., 3-oz. ball. Place these on a floured surface and cover with the plastic bag. Let the dough balls rise for 30 minutes. (Again, press your finger into the dough—if it leaves an imprint, the dough is ready.)
  6. Preheat a convection oven to 450°F or a conventional oven to 475°F. Coat two full sheet pans and one half sheet pan with cooking spray. Sprinkle the surface with the cornmeal.
  7. Roll and stretch each ball of pizza dough into a rectangle that fills the dimension of the prepared sheet pans. It might be a bit thin on the edges, but it will still rise Top the dough with pizza ingredients as desired.
  8. Bake in a convection oven at 450F or conventional oven at 475F until the crust is light brown, 15-18 minutes. Cut each full sheet pan into 20 pieces and the half sheet pan into 10 pieces.

Recipe & recipe analysis: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, http://tinyurl.com/newschoolcuisine 

*Note: According to the recipe source, one serving provides 1.75-ozs. whole grain-rich grain.

Kitchen Wisdom Says…

  • This is a good-tasting recipe, but it does have a whole-wheat after-taste.
  • The honey seems to be added to this recipe to increase yeast growth to compensate for the denseness of the whole-wheat flour. However, it seems like including the honey might create a more yeasty flavor profile, which the students may not like. To reduce the yeasty flavor profile, try omitting the honey and adding baking powder and baking soda.
  • This dough might be better suited in a lower-volume item like calzones, where people don’t have as many preconceptions about how a product should taste, like they do with pizza.

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