Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 8
A mixture of whole wheat and all-purpose or bread flour delivers the best of both—high fiber and a light crust.


  • 1 cup warm water (110 to 115 degrees F.)
  • 2 teaspoons active dry yeast (1 packet, ¼ ounce, or 7 grams)
  • 1 teaspoon sugar or honey
  • (An artificial sweetener will not feed the yeast, use the real thing)
  • 1 cup whole-wheat flour
  • 1 cup all-purpose or bread flour (a little more for kneading and rolling)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons olive oil


  1. Dough can be made a few different ways.
  2. The stand-up mixer method is the easiest because the mixer's dough hook attachment can knead the dough for you.
  3. A food processor or blender can mix the dough ingredients but the dough will still require manual kneading.
  4. However, if your appliance has a kneading function, please follow the directions in the owner's manual. Dough can also be made completely by hand, but be prepared to flex your muscles.
  5. Following are directions for the Stand-Up Mixer and By Hand methods.
  6. Stand-Up Mixer Method:
  7. Pour warm water, yeast and sugar into the bowl of a stand-up mixer fitted with the paddle attachment. Let stand for 5 to10 minutes until bubbly (this means yeast is active).
  8. Mix the flours, salt and spices in a separate bowl. Once yeast is active, pour one cup of flour into bowl and process on low.
  9. Carefully add the oil and remaining flour.
  10. Mix until dough just comes together, forming a ball. If dough is dry and crumbly, add a bit more water. If dough is too moist and sticky to touch, add a bit more flour.
  11. Dough should feel tacky but not wet and sticky. Spray the dough hook attachment with cooking spray or wipe with oil.
  12. Replace paddle with dough hook and knead the dough on medium speed for 10 minutes, or until smooth.
  13. Roll dough into a ball and place in a well-oiled glass or stainless steel bowl, turning dough over to coat.
  14. Cover tightly with plastic wrap.
  15. The dough needs to rest and rise to develop flavor and to relax the gluten.
  16. Select a Rising Option (see above) and proceed according to your chosen recipe.
  17. By Hand Method:
  18. Pour warm water, yeast, and sugar into a large mixing bowl.
  19. Let mixture sit for 5 to 10 minutes, until bubbly. Mix flours, salt and spices in a separate bowl.
  20. Add one cup of flour and the oil to the frothy yeast.
  21. Mix with a large spoon (or your fingers) until blended then add remaining flour.
  22. Continue to mix until dough comes away from the sides of the bowl and holds together.
  23. Add a bit more water if dough is dry and crumbly or add a bit more flour if dough is sticky.
  24. Turn dough out onto a lightly floured surface.
  25. Knead for about 5 minutes, adding just enough flour to keep the dough from sticking to your kneading surface.
  26. Set dough aside and wipe a large bowl with oil. Continue to knead the dough until it feels smooth and springy, about 5 to 10 more minutes.
  27. Choose a Rising Option (see above) and proceed with your recipe.


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