Whole Wheat Pizza Dough

Recipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins

A lot of pizza dough is fussy, crumbly, and tricky to roll out, but this one is soft and stretchy and can be made in a fairly short amount of time. And bonus, the kids will love to help make it! 

Prep Time

90 minutes

Cook Time

30 minutes


2 12'' Pizzas


1 cup water
1 package active dry yeast
1 1⁄2 cups flour, all-purpose
1 cup flour, whole wheat
2 tablespoons olive oil
1⁄2 teaspoon salt


Combine the warm water, yeast, and all-purpose flour in a large bowl and stir. Add the whole wheat flour, oil, and salt. Mix with a wooden spoon or your hands. To keep clean-up simple, add a little flour to the large bowl and knead your dough right in it until it’s smooth and elastic, about 5 minutes.

Pour a little oil in the bowl and turn the dough around in it so it’s coated in the oil. Cover with a kitchen towel and let it rise until doubled, about 1 hour.

Divide into two and pat each piece into a flattened ball. Cover and let rest another 15 minutes and then proceed with rolling them out, topping them, and cooking them in a very hot oven (as hot as you’re comfortable with – like 425 for about 15 minutes).