Sourdough Whole Wheat Pizza Dough

This Sourdough Whole Wheat Pizza Dough is made with 100% whole wheat flour and sourdough discard for a hearty, healthy base for your next pizza night. Use it the same day or ferment overnight for more flavor.

Course Pizza

Cuisine American, Italian

Prep Time 10

Cook Time 0

Total Time 10

Servings large dough balls (670 grams each)

Calories 1211kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

5 cups (600 grams) whole wheat flour
2 ¼ cup (540 grams) warm water 80-90℉
¾ cup (200 grams) sourdough starter discard or active starter
2 tablespoons (16 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand

Instructions

In a large bowl, mix the whole wheat flour and warm water together until no dry flour remains. Cover and let the dough rest for 1 hour. This resting period helps soften the bran and germ in the whole wheat flour and allows gluten to start developing.
5 cups (600 grams) whole wheat flour, 2 ¼ cup (540 grams) warm water
After an hour, add your sourdough starter (discard or active) and salt to the dough. Use your hands to mix everything together until it’s fully incorporated. Cover and let rest for 15 minutes.
¾ cup (200 grams) sourdough starter discard, 2 tablespoons (16 grams) Diamond Crystal Kosher Salt
Wet your hands lightly to prevent the dough from sticking. Grab one edge of the dough, pull it up, and fold it over onto itself. Rotate the bowl 90° and repeat. Do this 4-8 times around the bowl or until the dough starts to feel tighter. Gather the dough into a ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process 5 more times with 15-minute rests in between.
Cover the dough and let it rise in a warm spot (around 70-75°F) for 4-6 hours. The time it takes can vary depending on your kitchen temperature and the strength of your sourdough starter or discard. The dough is ready when it doubles in size and has visible bubbles on the surface. If your kitchen is on the cooler side, place the dough in an off oven with just the light on to provide gentle warmth.
Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into two equal pieces (about 670 grams each). Shape each piece by pulling the dough into a rough rectangle. Fold the top and bottom edges of the rectangle towards the center, pressing lightly to seal. Fold the left and right edges toward the center, overlapping slightly. Press to seal, then flip the dough over so the seam side is down. Gently use your hands or a bench scraper to shape each piece into a smooth round ball.
Place the dough balls on a lightly floured surface or parchment paper and cover with plastic wrap. Let them rest for 20-30 minutes before using them for pizza. After proofing, you can use the dough right away or you can long ferment it in the refrigerator for up to 3 days for a more tangy flavor.
To Shape for Pizza: Place one of the proofed dough balls on a floured surface or sheet of parchment paper. Be generous with the flour to prevent sticking as you work. Gently press down about an inch from the edge of the dough with your fingertips to create a crust, working your way around the dough to start stretching it into a round shape. Then, gently press and pull the dough outward, rotating it as needed, until it’s the size and thickness you want. If the dough resists or springs back, let it rest for a few minutes before continuing to stretch.
Use the dough for your favorite pizza or calzone recipe. See the notes below for suggested cooking methods.

Notes

Yield: This recipe makes 2 large dough balls, each making about a 12-14-inch round pizza.
Measure ingredients by weight. For the most accurate and consistent results, measure your ingredients by weight using a food scale. If using measuring cups for flour, spoon it into the cup rather than scooping it from the container.
Use enough flour while stretching. To prevent the dough from sticking to your hands or the work surface while stretching, dust lightly with flour as needed. This will make it easier to handle and shape the dough without tearing or sticking.
Storage: Store dough in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer.
Make Ahead: The dough develops more flavor the longer it sits in the refrigerator and can be made up to 3 days ahead.
Suggested Cooking Methods:
- Pizza Stone in the Oven: Preheat the oven with a pizza stone inside to 550°F. Build the pizza on a pizza peel, then transfer the pizza directly to the hot pizza stone. Bake for about 8-10 minutes.
- Sheet Pan in the Oven: Preheat the oven to 500°F. Build the pizza on a sheet pan, then transfer to the preheated oven. Bake for 15 minutes.
- Grill Pan on the Grill: Preheat the grill to 500°F. Build the pizza on a grill pan, then transfer the pan to the grill. Turn the middle burner to medium-low to prevent burning the bottom of the pizza. Close the grill lid and cook for 8-10 minutes.
- Directly on the Grill: For a crispy, charred crust, you can also grill your pizza directly on the grill grates. Just be sure to keep a close eye on it!

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.