Basic Whole Wheat Pizza Dough (Crust)

(makes two 12″ crusts—8 slices/ea)


  • 1 1/2 c. all purpose flour
  • 1 c. whole wheat flour (I use Indian Atta Flour)
  • 1/4 tsp. sea salt
  • 1 tbsp. olive oil
  • 1 c. warm water
  • 2 1/4 tsp. active, dry yeast
  • 1 tbsp. honey


  • Combine the warm water, honey and yeast in a bowl.  Let this sit until it becomes foamy— about 10 minutes (this is called proofing).
  • Meanwhile, in a large bowl combine the flours and salt.  Once the yeast mixture is foamy add it to the flours.  Stir, using a wooden spoon, until the dough begins to come together—then add the olive oil. (I actually throw everything together in a bowl without proofing the yeast first.  I'm a risk-taker like that, but if you're not sure if your yeast is good, it's best to start by letting the yeast proof).
  • Knead everything together, adding additional flour (a little at a time) until the dough is moderately stiff and no longer wet.  Cover the bowl and let the dough rise for about a half hour.
  • Sprinkle a cutting board or parchment paper with some cornmeal.  Divide the dough into 2 portions (freeze one, if you’d like) and place one portion on the cornmeal covered surface.  Roll the dough out to a thin circle using a rolling pin.
  • Poke holes all over the crust using a fork.  Then, pre-bake the crust for 5 minutes in a 450 F degree oven (that has been preheated with a pizza stone for about 15 min).  Remove. Spread the crust with sauce and the toppings of your choice.
  • Bake at 450 F degrees (again, on the pizza stone) for about 10 minutes—or until the crust gets a little browned and the cheese gets all melty.
Original recipe with photos can be found @