Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup plus 2 Tbsp lukewarm water (105-115°F)

  • 1

    package active dry yeast (2¼ tsp)

  • 1

    tsp sugar

  • ½

    tsp salt

  • 1

    cup whole wheat flour

  • 1

    cup bread flour, plus additional for dusting

  • 2

    Tbsp yellow cornmeal


1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour and cornmeal until the dough begins to come together. 2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) 3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Make ahead tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.


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