Whole Wheat Pizza Dough


This recipe yields enough dough for 4 personal size pizzas.


  • 1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
  • 1 Tablespoon active dry or instant yeast
  • 1 Tablespoon (21g) honey (sugar works in a pinch)
  • 2 Tablespoons (30ml) extra virgin olive oil, plus extra for pan and brushing dough
  • 1 teaspoon salt
  • 3 and 1/4 cups (420g) whole wheat flour
  • Sprinkle of cornmeal for dusting pizza paddles
  • optional: Crushed dried basil and/or oregano


  1. Whisk the warm water, yeast, and honey together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for 5 minutes or until foamy on top.
  2. Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead for 5 minutes. The dough should feel a little soft after kneading. If it slowly bounces back after being poked with a finger, the dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 2 hours or until doubled in size. The dough will rise best in a warm environment. On a cold day heat the oven to 150°F (66°C), turn off, then place the dough inside, and keep the door slightly ajar. After about 30 minutes, close the oven door to trap the air inside with the rising dough.
  4. Prepare pizza toppings, pizza paddles, and the pizza oven.
  5. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured pizza paddle, using lightly floured hands or rolling pin, gently flatten the dough into a disc. Stretch and flatten the disc into a circle small enough to fit on the pizza peel. Lift the edge of the dough up to create a lip around the edges or pinch the edges up to create the rim.
  6. Top the pizza: To avoid a soggy crust, brush the top surface lightly with olive oil. Push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings.
  7. Bake and serve immediately. Cut slices with kitchen scissors or a large knife. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer.

This recipe was adapted to local conditions from https://sallysbakingaddiction.com/whole-wheat-pizza-dough/#tasty-recipes-75860

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