This easy homemade pizza dough is made with a combination of all-purpose flour, whole wheat flour, and rapid rise yeast.

Balls of pizza dough on a floured cutting board with rolling pin in the background

This is a hand-kneaded dough that uses rapid rise yeast. It’s a favorite of ours because the whole wheat flour adds flavor, while the all-purpose flour keeps the crust light and tender once baked.

As written, the recipe makes enough dough for two thin-crust, 12-inch pizzas or one thick-crust, 14-inch pizza.

Pizza recipes:

White and Wheat Pizza Dough

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This easy homemade pizza dough is made with a combination of all-purpose flour, whole wheat flour, and rapid rise yeast.
Yield: 2 crusts
Prep: 35 minutes
Cook: 5 minutes
Total: 40 minutes
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Ingredients

  • 1 cup whole wheat flour
  • 1-1/2 to 1-3/4 cups all-purpose flour
  • 1 envelope rapid rise yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup warm water, 125°F to 130°F
  • Cornmeal

Instructions

  • Combine the whole wheat flour, 1 cup of the all-purpose flour, yeast, and salt in a mixing bowl. Add the olive oil and warm water and stir to combine.
  • Add enough extra all-purpose flour to form a soft dough (1/2 cup is usually enough).
  • Turn the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 6 minutes.
  • Form the dough into a ball, cover loosely and let rest for 10 minutes.

For two 12-inch, thin-crust pizzas:

  • Divide the dough in half and flatten into 2 disks.
  • Roll and stretch to fit pizza pans that have been lightly oiled and sprinkled with cornmeal.
  • Pre-bake the crust for 5 minutes at 425°F.
  • Remove from the oven, add the desired toppings, and continue baking until the edges of the crust are toasted and the cheese is melted and bubbly, 8 to 12 minutes.

For one 14-inch, thick-crust pizza:

  • Flatten the dough into a disk, then roll and stretch to fit a pizza pan that’s been lightly oiled and sprinkled with cornmeal.
  • Once the crust is positioned on the pan, cover loosely and allow to rise for 10 minutes, then pre-bake for 5 minutes at 425°F.
  • Remove from the oven, add your toppings and continue baking until the crust is crisped on both the bottom and edges and the cheese is melted and bubbly, 12 to 20 minutes.

Tips for Making This Recipe

Remember that baking times will vary depending on your particular oven, the type of pizza pan you have, and the toppings you have chosen.
Be flexible and experiment a little to find the baking time that works best for you.

Make-ahead tip:

This dough can be made ahead, wrapped tightly in plastic, and refrigerated for up to one day if desired. Remove from the refrigerator for 10 minutes before rolling.
Author: Lynne Webb
Course: Baking & Desserts
Cuisine: Italian
Calories: 110kcal, Carbohydrates: 23g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Sodium: 291mg, Fiber: 2.2g, Sugar: 1g
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