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Whole Wheat Thin Crust Pizza

Recipe bythatdebi

3 cups bread flour (I use whole wheat bread flour)
2 teaspoons sugar
1/2 teaspoon instant yeast
1-1/3 cups ice water
1 tablespoon vegetable oil
1-1/2 teaspoons salt

1 (28oz) can whole peeled tomatoes, drained
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 cloves garlic, minced or pressed
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon ground black pepper

For crust:


  1. Combine flour, sugar and yeast in the bowl of a food processor fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.
  2. Add the oil and salt to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute. The dough will be slightly sticky – that’s ok. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours, up to 3 days.
  3. One hour before baking the pizza, remove the pizza dough from the refrigerator and divide in half. (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough ball(s) with cookie spray and cover loosely with plastic wrap and let sit at room temperature for an hour.
  4. To assemble the pizza, transfer a dough ball to a well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Using your hands, gently stretch the dough to a 12-inch circle. Transfer the dough to a well floured pizza peel (I used a pan, since I don’t have one) and stretch to a 13-inch circle.

For Sauce:


  1. To make the sauce, combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use.
  2. This recipe makes enough for several pizzas – and you can freeze this as well. Just put in a freezer safe container and freeze. I put it in small containers each about 1/2 cup, just enough for one pizza, so I can thaw individually for easy use.

Assemble Pizza:

Lightly brush the thicker edge of the disk with olive oil. Spread 1/2 cup of the pizza sauce over the dough. Sprinkle with 1/2 cup shredded mozzarella cheese. Top with turkey pepperoni.* Sprinkle another 1/2 cup of shredded mozzarella cheese.

If you have a pizza stone, after taking the dough out of the fridge, put your stove in the middle rack and turn the oven to 500. Transfer your pizza carefully to the pizza stone or, if you don’t have a pizza stone, preheat oven to 500 and bake in pan. Bake until cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.





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