Eating Well's Whole Wheat Pizza Dough

Total Time
Prep 10 mins
Cook 30 mins

Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

Ingredients Nutrition


  1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
  2. Combine hot water and oil in a measuring cup.
  3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
  4. Process until the dough forms a ball, then process for 1 minute to knead.
  5. Transfer the dough to a lightly floured surface.
  6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
  7. Let the dough rest for 10 to 20 minutes before rolling.
Most Helpful

As one who spends much time in my laboratory...urrr kitchen, while fine tuning my chemical processing activities...uurrummm I mean cooking skills, I have ascertained that the pureness of homemade minus the traces of methylparaben, glycerin or glutaraldehyde is far superior to its 'take-out' counterpart.

gailanng October 23, 2010

Great recipe! Thanks for sharing. The dough would have tasted great with some herbs mixed in, which I might try the next time. Rose beautifully in about 15 minutes. Fam loved it!

OrganicGal July 07, 2010

Excellent recipe, it was exactly what I wanted. Using the food processor made it so unbelievably easy! When baked, the crust turned soft and chewy, which is just the way I like it. I also like that it's partially whole wheat. Thanks for sharing, will make again!

DCKiki April 13, 2009