Eating Well's Whole Wheat Pizza Dough

"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."
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
1 12 inch pizza crust




  • Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
  • Combine hot water and oil in a measuring cup.
  • 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.
  • Process until the dough forms a ball, then process for 1 minute to knead.
  • Transfer the dough to a lightly floured surface.
  • Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
  • Let the dough rest for 10 to 20 minutes before rolling.

Questions & Replies

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  1. Couperine
    This is so simple to make; the rising time is perfect for prepping all the toppings and sauce to put on your pizza. This made 2 9-in pizza crusts for me; I cooked my pizzas at 500 degrees for 8-10 minutes (til the cheese was bubbly) and the crust was perfect. Just a perfect recipe for pizza crust. Your pizza will likely be done before someone could deliver one far less delicious and healthy to your home.
  2. PaNik
    So, I made the dough and got to the end of the recipe before it was cooked. I just discovered that this recipe has no baking instructions.
  3. gailanng
    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.
  4. OrganicGal
    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!
  5. DCKiki
    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!



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