Making your own whole wheat pizza dough from scratch is easier than you think! A mix of flours, olive oil, and a touch of maple will give you the perfect crispy, tender, and flavorful crust that works with just about any pizza recipe.
- 1 ½ cups water, heated to about 110°F
- 1 (¼ ounce) packet active dry yeast
- 1 teaspoon organic granulated sugar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons salt
- 1 ½ cups bread flour, plus more as needed
- 1 ½ cups whole wheat pastry flour, plus more as needed
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Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
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Stir the olive oil, maple syrup, and salt into the yeast mixture.
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Stir 1 ½ cups of bread flour and 1 ½ cups of whole wheat pastry flour together in a large mixing bowl.
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Pour the yeast mixture into the flour mixture and stir to form a soft dough.
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Transfer the dough to a well-floured work surface.
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Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
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Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
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Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
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Cut the dough in half. Each half can be used to make one medium pizza crust.
*You can add either type of flour while kneading. I usually end up working about ½ cup in.
This recipe makes about 2 pounds of pizza dough.