Whole Wheat Pizza Dough Recipe

This recipe makes one very large pizza crust (14 inch/35 cm), or you can make two medium pizzas instead. For flatbread pizza, divide dough in half and spread each half thinly onto parchment paper before assembling and baking.

📝 Ingredients

• 2 and 1/2 cups (180g) bread flour, sifted (or all-purpose flour - bread flour will yield a chewier crust)
• 1 cup (120g) whole wheat flour, sifted
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon instant dry yeast
• 3/4 cup plus 1 tablespoon (195 ml) warm water (*see notes)
• Olive Oil (for greasing)

👨‍🍳 Instructions

1. 1Place flours, yeast, sugar, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add water to the flour mixture, and mix on low speed until dough comes together, 2-3 minutes.
2. 2Continue mixing for another 7 minutes on low-medium speed until dough is completely smooth and elastic and pulls away from the sides of the bowl. The dough should be slightly sticky, but if it feels too sticky, add more flour, one tablespoon at a time, or if it feels too dry, add more water.
3. 3Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Alternatively, you can place dough in the fridge overnight or up to 24 hours. If refrigerated, before using the dough, place the bowl at room temperature for 30-60 minutes to reach room temperature.
4. 4After the dough has risen, punch it just slightly to remove air. It’s now ready to be shaped.
5. 5To proceed with a full pizza recipe, click here.