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:
- Eggplant Pizza
- Spinach, Mushroom, and Goat Cheese Pizza
- Greek Pesto Chicken Pizza
- Fig, Brie and Prosciutto Flatbread
White and Wheat Pizza Dough
This easy homemade pizza dough is made with a combination of all-purpose flour, whole wheat flour, and rapid rise yeast.
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.
Recipe Notes
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.Nutrition Information
Nutrition Facts
White and Wheat Pizza Dough
Amount per Serving
Calories
110
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Sodium
291
mg
13
%
Carbohydrates
23
g
8
%
Fiber
2.2
g
9
%
Sugar
1
g
1
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
L. Col says
Thank you for the recipe. I was Looking for a 1/2 white wheat, half all-purpose flour dough recipe! (I usually proof the yeast separately with sugar, so this method of adding much hotter water to the flour mix and no sugar is always a surprise, but works!.) I made your recipe.
I need to modify something, as dough tasted a little raw. Have the other half of the dough to make another & try again!
Notes:
A raw tasting crust is typical for me, when I use wheat flour, so searching for a recipe and cooking methods to avoid the raw taste.) We had decided to pre-bake the crust, so your recipe was perfect. I may not have let the rolled out dough rest enough, as I was orchestrating putting it on a pre-heated perforated pizza pan with a cookie sheet below, so will let it rest on a non pre-heated pizza pan and not use the cookie sheet. (Garlic oil was not part of your recipe, but I pre-baked the crust for 5 minutes then coated the crust with garlic oil then baked another 2 minutes, as given below. I will try pre-baking with garlic and without adding the garlic oil after pre-baking the crust longer while adding the other ingredients.) If the pizza with ingredients cooks fast, bake longer covered with a piece of aluminum foil.
(I pre-heated the oven to 425F then pre-heated a perforated pizza pan and underpan (cookie sheet), then pre-baked the crust for 5 minutes. Half of the pizza inflated. After I coated pre-baked crust with garlic oil, I baked another 2 minutes. I poked holes in the inflated crust. I then added the toppings: marinara, cheese, red onions, olives, mushrooms, pepperoni, salami and marinated diced garlic. (I usually add parmesan, but forgot.) I cooked only for about 12 minutes, as pizza looked very done! Delicious, but the dough seemed undercooked, as tasted a little raw. )