Whole wheat pizza dough

I have tried this all whole wheat dough and my tasters think it’s great…will stand up to full flavored toppings, and is great with just sauce and cheese. You can use half whole wheat and half all purpose.


                1 package of dry yeast

1 cup warm water (110°)

1 tsp honey

3 1/4 cups whole wheat flour (and more for kneading) (or half whole wheat half all -purpose)

1 tsp olive oil (plus 1 tsp for the bowl)

1 tsp fine sea salt

½ tsp chopped rosemary



  1. in medium sized bowl, mix the water with yeast. Let set for about 10 minutes.
  2.  when mixture is foamy and light brown, add oil, salt and rosemary and stir in 1 cup of flour.
  3. gradually add the rest of the flour until you create sticky mass. (if too dry a little more water, or it too sticky add a little more flours.)
  4. turn on to a floured surface and knead until smooth.
  5. now pour a little oil in the bottom of a clean medium sized bowl.
  6. place dough ball in the oil and roll it around to coat completely.
  7. then place dough in bowl, and cover with plastic wrap. (keep in warm spot)
  8. let dough rise for about 3/4 hour or until doubled in size.
  9. then punch down dough and then shape into 4-6 or 8 small pizzas. (16 pizzette)
  10. pre bake, for 3-4 minutes, then top with ingredients.

if not using right away, place in plastic bags and  keep in coldest part of refrigerator for up to 4 hours or freeze. (then remove from freezer, thaw for 2 about hours. Best when soft, but still cold.

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