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Whole-Wheat Pizza Dough


Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

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Sure, it’s easy to order pizza out, but making it at home offers some satisfying rewards. For the home baker, one thing is clear: The key to a great pizza is the crust. This is a great all-purpose pizza dough that can also be used for calzones and hearty turnovers.

Wheat berries are an optional ingredient in this dough, but I suggest adding them if you can because they provide a great texture and consistency.

Prep Time: 15 minutes

Rising Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Dough for 2 (12-inch) pizza


  • 1/2 cup wheat berries (optional)
  • 1 cup cold water
  • 2 cups warm water (105 to 115°F)
  • 2 teaspoons honey
  • 2 envelopes active dry yeast (2 tablespoons)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2/3 cup whole-wheat flour


1. In a small bowl, combine the wheat berries with the cold water. Cover and let soak for 8 hours or overnight. Drain and set aside.

2. In large bowl, combine the 2 cups warm water, honey, and yeast. Let stand until foamy, about 5 minutes. Stir in the oil and salt.

3. With a wooden spoon, gradually stir in whole-wheat flour and enough all-purpose flour to make a soft dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic, adding additional all-purpose flour as needed to prevent it from sticking.

4. Put the dough in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Punch dough down, turn out onto a lightly floured surface.

5. Divide the dough in half. Begin to form the pizza by pressing one piece of dough into a flat circle. Press from the center and work your way out until the dough forms a 7 to 8 inch circle. At this point you can use a rolling pin to roll the dough into a 12 inch circle, or you can stretch the dough the Italian way.

6. If using a rolling pin, roll the dough from the center outward, rotating it as you go. Lift the dough edges occasionally to prevent sticking. To stretch the dough, place it centered on your two fists, held about 2 inches apart. (Flour your hands if the dough is sticky.) Rotate and stretch the dough, pulling your fists farther apart (about 6 to 8 inches) until the dough is several inches larger. Pull and stretch the dough into a 12 inch circle.

Recipe Notes

• For a great pizza crust, you need a very hot oven and a pizza stone or quarry tiles. These unglazed stones or tiles imitate the inside of a traditional pizza oven; they absorb moisture from the dough, making it crisp, and they distribute the heat evenly.
• A pizza peel is a flat, shovel-like tool made of hardwood that’s used to slide pizzas and bread onto stones or baking sheets. A clay baking stone absorbs and distributes heat evenly, giving pizza dough a crisp, chewy crust. Look for these tools at kitchenware store and houseware departments.
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