Whole-Wheat Pizza Crust

A hearty and healthy pizza dough made with a blend of whole-wheat and all-purpose flours. This versatile crust recipe yields two 12-14 inch pizzas perfect for your favorite toppings.

8 servings

2 hr 15 min

Published October 4, 2025

Ingredients

•2 envelopes active dry yeast
•¼ cup safflower or extra-virgin olive oil
•2 tablespoons natural granulated sugar
•2 cups whole-wheat flour
•3 cups unbleached all-purpose flour
•1 teaspoon salt

Cooking Instructions

1.
Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
10 min
2.
In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
10 min
3.
Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
90 min
4.
Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
15 min
5.
Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.
10 min

Cooking Instructions

Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.

10 min

In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.

10 min

Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.

90 min

Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.

15 min

Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.

10 min