Whole Wheat Pizza Dough

Makes: (2) 14″-16″ pizzas

For the best flavor development, start the process by mixing the dough 7-24 hours ahead of mealtime.


  • 1 1/4 – 1 1/2 cups warm water (110 degrees – heat on high in microwave for 1 min) *
  • 2 1/4 tsp dry yeast
  • 2 tbs olive oil
  • 1 tablespoon honey
  • 2 cups Caputo 00 Italian flour (blue bag) + 2 cups King Arthur white whole wheat flour (makes a more authentic crust)   OR
  • 2 cups King Arthur bread flour + 2 cups King Arthur white whole wheat flour (very good but breadier)
  • 2 tsp Kosher salt

*Start with 1 1/4 cups of water. If dough is dry, add a tsp of water at a time until it comes together in a ball (in step 2 below).


Mix the dough:

(Active time: 10 min)

  1. Combine the water, yeast, olive oil, and honey in a 2-cup glass measuring cup. Stir with a whisk until the yeast is dissolved (and is foamy).
  2. Add flour and salt to an electric mixer or food processor fitted with a dough hook. and mix on medium-low speed (#2).
  3. Stir in the liquid and continue mixing.
  4. Knead the dough for about 5 minutes until smooth, sprinkling it with the flour / water as necessary to keep it from sticking to the bowl.

Knead by Hand:

(Active time: 2 min)

  1. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times (1-2 minutes). It should be smooth and elastic.

Let it Rise:

(Passive time: up to 2 hours)

  1. Place the dough in a well-oiled bowl (can use the mixer bowl) and turn it to cover it lightly with oil.
  2. Cover the bowl with saran wrap or a damp towel and allow the dough to rise at room temperature for up to 2 hours or until it doubles in size. (Time depends on temperature and humidity in your home. Draw a circle around the dough on the saran wrap to “measure” its starting point).
  3. Stick your finger in the dough. If it springs back it is properly kneaded and ready.

Portion, Rise Again & Refrigerate:

(Active time: 5 min & Passive time: 4-24 hours)

  1. Place the dough onto a board and divide it into 2 equal pieces.  Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  2. On a smooth unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
  3. Place the dough balls on a plate and cover with a damp towel. Let them rest at room temperature for 4 hours.
  4. After 4 hours, if not baking right away, place in the fridge for up to 24 hours (this will enhance the flavor). After 24 hours, the dough can be frozen for future use (wrap with saran wrap and place in a quart size freezer-safe baggie).

Prep the Dough for Baking:

(Active time: 2 min & Passive time: 60 min)

  1. 60 minutes before cooking, if refrigerated, take the dough out of the fridge.
  2. Preheat the oven to 550 degrees with a pizza stone in the oven on a lower rack.
  3. Let the dough sit for 30 minutes.

Bake the Pizza:

(Active time: 20 min)

  1. Press and stretch each ball into a 14″-16″ circle and place on a pizza steel lined with parchment paper. Use a rolling pin to make the dough as thin or thick as you’d like.
  2. Top the pizza with sauce, cheese, toppings of choice.
  3. Bake in the oven, on a lower rack, with the parchment paper underneath, for 5 min.
  4. Remove the parchment paper and cook for another 3 min (or until the crust is golden brown and crisp).
  5. Use a pizza cutter to slice the pizza and enjoy!

Here is a good video on how to make the dough with a mixer:

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