Whole Wheat Pizza Dough

Adapted from Everyday Food (January/February 2009)

I’ve been buying pre-made pizza dough for years, so imagine my surprise upon discovering that I can make my own in just minutes. This whole wheat dough can be made ahead and frozen for later use, if you’d like. I combined the dough ingredients early in the day then let them sit out at room temperature until I was ready to use it.

  • 1-1/2 cups warm water
  • 2 packets (0.3 oz. each) active dry yeast
  • 1/4 cup olive oil plus more for the bowl
  • 2 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour plus more for kneading
  • Brush a large bowl with olive oil and set aside.
  • In a second large bowl, pour in the warm water, then sprinkle the yeast on top. Allow it to sit for about 5 minutes or until it appears foamy. Mix in the olive oil, sugar and salt, then whisk until blended. Using a wooden spoon, stir in the flours slowly until a dough begins to form. It will be sticky. Transfer the dough to the oiled bowl, then cover with a sheet of plastic wrap and allow to sit in a warm place for at least an hour but longer if possible. The dough will be ready to use when it has doubled in size.
  • When dough has risen, turn it out onto a well-floured surface and knead it until smooth. Divide the dough into two even balls. If you are not using them immediately, wrap tightly in plastic and freeze for up to 3 months. Before using, thaw in refrigerator overnight.
  • Quick Tips
  • 1. If you can find a few minutes in the morning (crazy, I know), you can mix this dough up in a jiffy and it will be ready for dinner that night when you get home.
  • 2. This is a great basic dough and can be used for pizza, calzones or even bread sticks. I like to make individual pizzas with the dough so that each person can decide on his or her own toppings. You can make 4 individual pizzas from each 1-pound ball of dough.
  • 3. For some reason, I had a hard time believing each ball was really a full pound. Really? As you can see from my photo, I even got out my new kitchen scale to weigh it. I must have divided the balls somewhat unevenly because this one is more than one pound!

Preparation time: 20 minute(s)

Rising time: 1 hour(s)

Number of servings (yield): 2 one-pound balls of dough

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