I have made whole wheat pizza dough a few times. One recipe I have used is on kingarthurflour.com ; I use their whole wheat crust recipe in their pizza marguerita. But I use the King Arthur white whole wheat (organic) flour to make it. I make my own quick tomato sauce.
2 28 oz. cans of crushed tomatoes
4 garlic cloves
1/4 cup olive oil
red pepper flakes, kosher salt, a little fresh cracked black pepper, and 1/4 to 1/2 teaspoon Herbes de Provence
1 teaspoon light brown sugar
In large saute pan with higher sides or in medium saucepan, put olive oil, and saute chopped garlic and about 1/4 teaspoon red pepper flakes in oil till garlic is translucent. Add the tomatoes, salt, and pepper, and sugar. Cover, and simmer over low flame for about 30 min. During the cooking, add the Herbes de Provence.
Dough (adapted from King Arthur Flour)
2 teaspoons instant yeast
1 1/2 cups warm water (100°F to 115°F)
2 tablespoons honey
3 1/2 -3 3/4 cups King Arthur 100% Organic White Whole Wheat Flour (I tried this also substituting 1 1/2 cups of flour with bread flour when I made the recipe for calzones)
1 tablespoon vital wheat gluten (I don’t use)
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
Preheat the oven to 425°F. To make the dough: Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer. Cover the mixture and let it stand for 30 minutes; it’ll be foamy and soupy.
Add 2 cups of the remaining flour, the vital wheat gluten if using, and the salt to the yeast mixture, along with the olive oil . Mix and knead the dough-by hand, mixer, or bread machine-for about 5 minutes, adding more flour as necessary to make a smooth elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise for at least 2 hours in a warm spot, or until it’s doubled in size . I like to gently punch it down and let it rise a second time. I don’t always do this, but if I have time, I like to. When dough has risen again, gently punch down. Put on cutting board and divide it into fourths, thirds, or halves. Wrap each disc in plastic wrap, and then put in ziploc bags either in fridge if using within a day, or in the freezer.
Roll out on parchment paper about 1/4 inch thick. Lift off parchment paper, and sprinkle same paper with cornmeal. Place rolled out dough on top of cornmeal. Spoon sauce over. Sprinkle with oregano and red pepper flakes. Then sprinkle with mozzerella. Bake in 425 degree oven for 18-20 minutes until crust is nicely browned on bottom. Cut into pieces and serve.
For the calzone:
Roll disc into a circle about 1/4 inch thick. Then spoon some sauce on one half of the circle, leaving a 1 inch border with no sauce. Place any toppings on top of sauce, such as sauteed mushrooms, sauteed broccoli, sauteed spinach. Then sprinkle grated mozzarella generously on top. Take the other half of circle and cover the other half with it. Then crimp the dough so the filling will not come out during the cooking. Cut a few slits in the top. Bake at 450 degrees about 18 to 20 min. till hollow sounding and brown on the bottom.
Note for fillings of the calzone or topping of pizza: I like to saute about 3-5 chopped cloves of garlic in a few tablespoons of olive oil. Then saute either sliced mushrooms, fresh spinach, already blanched broccoli, or any other veggies such as peppers in the pan with a sprinkling of kosher salt and cracked pepper.
I also plan to use this recipe, which looks quite good, but I may not get a chance since I like the one above so much:
Whole Wheat Pizza Dough
1 cup warm water (between 95º and 115º)
2 Tablespoons honey
1/4 cup olive oil
2 cup bread flour
1 cup whole wheat flour
2 1/4 teaspoons (1 US package) instant yeast
1/2 teaspoon salt
Whisk together the honey, warm water, and oil in a small bowl. The water should be about 95 to 115°. It should feel very warm, but not hot.
Mix 1 cup bread flour and 1 cup whole wheat flour, yeast, and salt in mixing bowl, using the paddle attachment, mix on low for about 30 seconds.
With the motor running on low, pour in the liquids. Continue mixing until a dough begins to form. Clean off paddle and switch to dough hook. Mix in the remaining cup of bread flour a little at a time, to make a moderately stiff dough. Adding more or less flour as needed.
Knead in your mixer for about 8-9 minutes, adding flour 1 tablespoon at a time if dough is too sticky. The dough should completely clear the sides.
Turn the dough out onto a lightly floured surface and knead it a few times by hand, form the dough into a ball. Place in a lightly oiled large mixing bowl. Cover with plastic wrap and place in a warm spot until doubled in size- about one hour. At this point, you can form into your discs, and cover with plastic wrap, and refrigerate until you are ready to use that day or the next, or you can freeze the discs in freezer bags.
When you are ready to make, preheat oven to 450F.
Take a disc, and place on a lightly floured surface (I often do this on a large piece of parchment paper). Place rolling pin in center and push outward, rotating dough, continuing until dough is about 12 inches across. Or you can stretch dough with your hands. Stop for a few seconds every minute or so to let dough relax.
Once dough is shaped, place on a large, heavy duty aluminum cookie sheet topped with parchment paper. Sprinkle with some corn meal, place pizza round on top of corn meal, and top with sauce, cheese, a little oregano or crushed red pepper flakes if you wish, and any other toppings you like.
Bake 10-15 minutes or until crust is golden browned and cheese is brown and melted. Let cool 5 minutes before cutting.
2 garlic cloves, minced or pressed
1 tablespoons olive or vegetable oil
1 (28 ounce) cans crushed tomatoes in rich puree or 1 can of tomato puree
1 teaspoon brown sugar
1 teaspoon Italian seasoning
1/4 teaspoon of kosher salt, and 1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness.