King Arthur does have a whole wheat pizza crust recipe online, but this herbed version is adapted from one of their original recipes in King Arthur Whole Grain Baking. It was shared with us by Paul England many years ago, and today, we’re updating it!
Whole Wheat Pizza Crust that’s a Classic King Arthur Recipe
Here are some quick tips and substitution ideas that you might find helpful when making this whole wheat pizza crust recipe.
- Flour: White wheat flour is whole grain, it’s just made from a lighter wheat berry. If you want a lighter crust, you can use part all-purpose flour for some of the flour.
- Yeast: King Arthur, and Paul, use instant yeast, which is also sold in the baking section. I actually prefer ordinary active dry yeast to avoid any rising mishaps or waste. And it works well since you are rising the dough quite a bit. If using active dry yeast, use warm water (not cold) and add the yeast to the water-honey mixture instead of the flour. Let it sit for 5 minutes to proof. If it’s still active, it will foam or have tiny bubbles. If it doesn’t, discard and use fresh yeast. When using active dry yeast, the rising times will be less. Look for when the dough has doubled in size.
- Sweetener: Technically, any sugar-based sweetener will work, including plain old sugar. But don’t use a sugar-free substitute. The sugar feeds the yeast.
Special Diet Notes: Whole Wheat Pizza Crust
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.
- 2 cups + 1¾ cups white whole wheat flour, divided
- 4½ teaspoons instant yeast (two .25-ounce packets; can sub active dry yeast)
- 1½ cups cool water
- 1 tablespoon honey or agave nectar (for vegan)
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- In a large bowl, whisk together the 2 cups flour and yeast.
- Measure the water in a glass measuring cup, and whisk in the honey.
- Pour the water-honey mixture into the dry mix and mix thoroughly.
- Cover the bowl with plastic wrap and let it sit for 1 hour.
- Remove the plastic wrap, and mix in the oil, oregano, basil, salt, and cayenne. Mix in the remaining 1¾ cups flour, bringing it together with your hands when it becomes to thick to stir.
- Turn the dough out onto a lightly flour surface, an knead it or 5 minutes, or until the dough is shiny and elastic, yet soft.
- Put the dough back into the bowl, cover, and let sit for another 90 minutes, or until doubled in size.
- Turn the dough out onto the lightly floured surface. Divide the dough in half and form each half into a round. Cover these rounds and let them rest for another 20 minutes.
- Preheat your oven to 375°F and line a baking stone or baking sheet with parchment paper.
- Roll each round out to a 12-inch round and put in your prepared pan.
- Use a fork to prick the crust all over. If you want a traditional end crust, roll up the edges.
- Bake the crusts individually for 10 minutes and remove from the oven.
- At this point you have 2 crusts for use. Use immediately or let cool completely and freeze.
- When you add your toppings, bake the pizza at 425°F until the toppings are hot and melty.