Whole Wheat Pizza Dough

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Whole Wheat Pizza Dough

SO easy to make. Great, crispy crust. We use this for every pizza we make.

Yield: 1 ball of dough

Prep Time: 15 min + resting time

Cook Time: 10 min


1 cup whole-wheat flour
1 cup all-purpose flour
1 1/4 teaspoons active dry yeast
1 teaspoon salt
1/2 teaspoon granulated white sugar
3/4 cup hot water (120° to 130°F)
1 tablespoon extra- virgin olive oil


1. Combine flours, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 Tablespoons warm water; if too sticky, add 1 to 2 Tablespoons of flour. Process until dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F. or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

Source: RecipeGirl.com (via Eating Well)

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  • Robert B. Holsing wrote:

    Very tasty.
    I’ll be making this again

  • Victoria Misty wrote:

    Do you have the recipe for the pizza pictured by chance? It looks amazingly delicious.

  • Miss Martina wrote:

    Hi! Thank you for all of the great formulas for great food!! Here’s where I think I need further assustance:
    Even when I have new yeast, my pizza doughs either don’t rise very much or go way over the other end of the chart. I use (SAF) instant yeast. Are the measurements different whem using instant yeast vs regular? Should the water temp be different when using the instant? Please advise. Thank you. MM-

    • Lori Lange wrote:

      I’m not really all that familiar w/ the different yeasts- just that some recipes call for one or the other. I believe the water temperature is the same for all. I’d suggest just making sure that you are using a place to rise that is a mild warm temperature, not too hot and not cool. I like to use the oven- just turn on the light (not the heat) and it seems to be a good place for rising. I always place a clean dish towel on top of my bowl of dough. Those are my tips!