Freezer Whole Wheat Pizza Dough


I am told on almost a daily basis by my son Will that he would prefer a straight hot dog and pizza diet. I clearly can’t adhere strictly to this request, but I do try to accommodate it on a weekly basis. So far I have posted recipes for Naan pizza, pizza bagels, 2 minute pita pizza, and whole wheat greek yogurt pizza crust – but this pizza crust recipe was so good and so helpful to have in the freezer for a quick dinner that I had to add it to my collection.

I found the original recipe which I modified slightly, from a great cookbook – Make-Ahead Meals Made Healthy by Michele Borboa, M.S.  I am super impressed with the recipes and ideas in there and have been cooking something from it every week.

This makes a TON of dough. 4 large pizzas – and I easily got 4 individual pizza’s from each large pizza. The only caveat to making this recipe is that you need a BIG bowl to mix it all together. But a little bit of work on a Sunday morning results in a freezer packed with a super healthy and great tasting, ready to defrost and use pizza dough! As a bonus, it smells amazing even before you bake it.

The kids had a blast helping make the original batch and then working with their individual pizzas. And they devoured the final results. Even cold for breakfast the next day (their idea, not mine).

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My crew formed it into balls and rolled out (with a bit of assistance). Topped with organic tomato sauce and shredded mozzarella cheese (melts better if you get a block of mozzarella and shred it yourself). Into 500 degree oven and watch until cheese is starting to turn light brown.

I chose a different path for my pizza (the beauty of individual sized ones). A spoonful or two of ricotta cheese, copious amounts of defrost frozen spinach, 1-2 Tablespoons of mozzarella cheese, pinch of crushed red pepper and Maldon salt.

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Freezer Whole Wheat Pizza Dough
I stored in ziploc freezer bags. Author recommends tightly wrapping dough with plastic wrap and then heavy duty foil – I just didn’t have that stuff. I also swapped out the all purpose flour recipe called for and substituted white whole wheat flour. A total win. From page 138 Make Ahead Meals Made Healthy: Whole-Grain Pizza Dough
  • 3 Tablespoons yeast
  • 3 cups warm water
  • 2 Tablespoons granulated sugar
  • 4 cups whole wheat flour
  • 4 cups white whole wheat flour
  • 3 teaspoons sea salt
  • 1 1/2 Tablespoons dried oregano
  • 1/4 cup extra virgin olive oil
  1. In a LARGE bowl combine yeast, water and sugar. Let sit for 10 minutes to bloom yeast.
  2. Add flours, salt, oregano and olive oil and stir until ingredients come together. Dump onto floured surface and knead for 10 minutes or until smooth and elastic.
  3. Place dough in well oiled bowl, turning to coat evenly with oil. Cover with damp kitchen towel and let rise for 1 hour in draft free place (I put in turned off oven).
  4. Punch dough down and place on floured surface. Divide into 4 portions, roll into 10″ rounds and freeze.
  5. Throw in fridge morning of or night before you want to make it for dinner. Roll out with little more flour to prevent sticking. Dividing dough into 4 portions worked out really well for us.


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