Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I call this "no fail" simply because I can do it! LOL All of my previous pizza dough attempts have always been failed attempts. I thought I had given up all together but my love for pizza, and big craving for it last week made me decide to give it one more try. So I looked at a lot of recipes that claimed to be easy or no-fail and carefully compared each ingredient before deciding which one to use. The final product turned out so good that I’ve made it 3 times since (yes within the last week!), and today I dared to make a couple minor changes to the original recipe… with great results! Hope you enjoy! Note: If you don’t have a pizza stone, this recipe works fine on a pizza pan too, I’ve tried 2 different pans in addition to the stone and all 3 ways had very comparable results.


  1. In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
  2. In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
  3. Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
  4. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
  5. In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
  6. Pound the dough down and divide into 2 balls to make two 8” pizzas, or keep as one large ball to make a 16” pizza. Let dough sit for 5 minutes.
  7. Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
  8. Add desired sauce, toppings and cheese.
  9. Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.
Most Helpful

Have been searching for the right recipe for ages & this is it. Crisp at the edges & chewy in parts. I used 350g 00 flour ( we don't use cups in the UK) & sprinkled some semolina on the tray before placing the dough. Also added honey & oil to the hot water but waited till water was warm before adding yeast- as per instructions on the packet not cause I was messing with the recipe. Thank you for a great recipe which will be our Saturday night pizza from now on.

ChefJinty October 19, 2014

This was a really good pizza dough that produced a chewy crust. I did like the addition of the garlic powder which gave a subtle and delicious flavour to the crust, and I also added some dried oregano and basil as well.

evelyn/athens June 01, 2011