Dough for Whole Wheat Pizza / Impasto per La Pizza Integrale


Whole wheat pizza? How good can it be? Very good, when you make this dough using white whole wheat flour which is milled the same way as whole wheat; the difference is in the bran coating; the red pigment has been removed giving the flour a lighter, whiter color. This gives a less bitter taste to the flour. Adding wheat gluten to the dough also enhances the rise. Adding sesame seeds is an ancient tradition in bread making going back as far as 900 BC. Sesame seeds come from an annual tropical plant and are shiny and waxy because of their oil content.


  • 1/2 cup warm water (110F)
  • 1 teaspoon dried yeast
  • 1/2 cup white wheat flourDOUGH
  • 1 cup warm water (110F)
  • 1 teaspoon dried yeast
  • 2 tablespoons honey
  • 2 tablespoons Filippo Berio olive oil
  • 3 cups white wheat flour
  • 1 tablespoon wheat gluten
  • 2 teaspoons salt
  • 2 tablespoons sesame seeds


  1. To make the sponge, pour the water into a medium size bowl and stir in the yeast. Stir in the flour until the mixture is smooth. Cover and set aside for 45 minutes. The mixture should increase in volume and look sponge-like and fluffy.
  2. To make the dough, pour the water into a stand mixer or, if doing by hand, in a large bowl. Stir in the yeast, honey and olive oil.
  3. In a separate bowl, mix together 2 cups of the flour, the wheat gluten, salt and sesame seeds.
  4. Add all of the sponge to the dough mixture in the stand mixer or to the bowl, if doing this by hand. On medium speed, blend the mixture well, or mix well with a spoon. On medium speed, blend in the flour-gluten mixture and mix until a soft dough is obtained. Add only enough additional flour of the remaining 1 cup, in small amounts, if the dough seems too sticky.
  5. Mix the dough on medium speed for several minutes or in the bowl by hand until the dough is smooth. Transfer the dough to a lightly floured work surface and knead it with your hands for a few minutes. Transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap and allow it to rise in a warm, but not hot, place until double in size. Because this is whole wheat flour, the rise will take much longer than if using unbleached all-purpose flour. Be patient, since it may take over 2 hours.
  6. When ready to use, punch the dough down and knead it for a few minutes; divide the dough in half to make two pizzas or divide in quarters for smaller and thinner pizza, or make into dinner rolls or a loaf of bread.

This recipe was featured on Season 17 - Episode 1701.

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Jill Smith

Hello ,I am glad I seen your show this morning it was about Mom’s calzones and the show number was 2114 but I can not find it and I was wanting the recipes on that show ! I love pizza’s and I am glad to find someone making them healthy ! Sincerely Jill Smith

Steven S.

at what temperature do you bake the whole wheat dough if you are making it into bread–(NOT PIZZA)?

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