Whole-Wheat Pizza Dough
Whole-Wheat Pizza Dough brings fresh, everyday ingredients together in a satisfying italian-inspired recipe. A little patience and good olive oil let simple flavors shine.
Total includes 90 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Mix flours, yeast, and salt. Stir in warm water and oil.
- 02
Knead on a lightly floured counter for 8 minutes until smooth. Cover in an oiled bowl and rise 60–90 minutes until doubled, additional to active preparation.
- 03
Divide into two small pizzas or stretch one large crust. Top and bake at 475°F (245°C) for 12–15 minutes; baking time is additional.
A little kitchen wisdom
Rest dough at room temperature before stretching so it resists less. Shape gently instead of using a rolling pin.
Make it your own
Use all-purpose flour for the whole-wheat portion for a softer crust. This yeast dough is not suitable for a direct gluten-free flour swap.
Storage & leftovers
Refrigerate covered in an oiled container for up to 2 days, allowing space to rise. Bring toward room temperature before shaping. Freeze portions for up to 2 months and thaw overnight in the refrigerator.
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
