Whole-Wheat Pizza Dough

Makes enough for 2 pizzas


  • 1 cup warm water
  • 1 package (8 g) active dry yeast (or 2 ¼ tsp from the jar)
  • 1 ½ cups unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 2 tbsp olive oil


  1. In a medium bowl, sprinkle the yeast over the warm water. Then add the flour and mix well. Next add in the olive oil and then ¾ cup of the whole wheat flour and mix together. Slowly add in the remaining ¼ cup of flour and using your hands, mix together the ingredients until they hold their form.
  2. Lightly flour your counter top, and place the dough mixture on top. Knead the dough until it is no longer sticky to the touch, and it has a smooth form. This should take about 5 minutes. If the dough is sticky while kneading, sprinkle a little all-purpose flour over it.
  3. Transfer the dough ball to a lightly oiled medium sized bowl. Cover with a clean kitchen towel, and let the dough rise for 1 hour (it will have doubled in size!)
  4. Once the dough has rested, remove it from the bowl onto another lightly floured surface. Divide it into two pieces of the same size. Roll them into balls and cover again with the towel. Let the dough rise for another 15 to 20 minutes.
  5. Your dough is now ready! You can either bake one and freeze the other for a later date, or bake both at the same time.

If you are going to freeze your dough, shape it into a disk first, lightly coat with olive oil on both sides, then wrap it tightly with saran wrap and place in a ziplock bag. The dough will keep in the freezer for 3 months. To use, remove from the freezer and let thaw in the refrigerator. You may find it is a little wetter than the fresh dough, but it will work just the same.

February 1, 2012
Revive Wellness