Whole Wheat Pizza Dough


12'' Pizzas
SourceRecipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


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! 


1 cup
1 package
active dry yeast
1 1/2 cup
flour, all-purpose
1 cup
flour, whole wheat
2 tablespoons
olive oil
1/2 teaspoon


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).