Homemade Pizza Dough

This recipe makes three medium size pizzas, or two large.


2 1/2 Cups unbleached, organic, all purpose flour

1 Cup organic, stone ground, whole wheat flour

1/2 Cup wheat germ

1 tsp sea salt

3 Tbsp good quality olive oil , I use California Olive Ranch.

2 1/2 tsp organic active dry yeast

3 tsp organic, fair trade, raw cane sugar

1 1/4 Cups water, slightly warm (you will need 1 1/2 cups of water if your add in is flax meal, it requires more liquid)


If you have a bread maker place first five ingredients in the bread maker.

In a small bowl bloom the yeast by putting it in the warm water and adding the sugar to it, stir slightly and let it sit for 5 minutes. It will bubble and grow. Add to the dry ingredients in the bread maker.

Choose the setting for dough on your maker and you are done. Mine takes an hour and half to make and rise.

If you have a stand mixer then, in the bowl of the mixer add water, yeast, sugar, olive oil and salt.  Wait five minutes for the yeast to bloom.  While you wait in a large bowl mix together all flours and add ins. When the yeast has bloomed add in half the flour mixture and mix for one minute.  With the mixer on continue adding in flour 1/2 cup at a time till the dough comes away from the sides of the bowl and clings to the hook, mix for another 2 1/2 minutes.

Turn out dough onto a floured surface knead for a few minutes till the dough is shiny.  Form into a ball and place in a bowl greased with olive oil.

Pour a little olive oil over the top and cover with a clean cloth and set somewhere warm for an hour.

After an hour punch down the dough and turn onto a floured surface and cut into sections, I make about 6 small pizzas with this amount of dough.  I like to make small ones so that I can have a variety of toppings but feel free to make 2 large 14 inch pizzas or 4 medium ones.

Roll out your dough and place on a hot pizza stone and top to your heart's desire!  (I don't use anything else but a cast iron stone to bake my pizza I have experimented with many vessels for cooking and nothing beats a cast iron or ceramic stone).