If you want a light, tender pizza crust that includes whole wheat flour, this recipe strikes a good balance. It blends whole wheat and all-purpose flour to produce a flavorful, airy dough. You can also use only all-purpose flour if you prefer; simply add a little extra white flour while kneading to reach the right dough consistency.
Getting a light crust with whole wheat flour can be challenging because 100% whole wheat limits gluten development and can make crusts dense. After testing many variations, this recipe settled on a ratio that yields a pleasant texture and flavor: roughly two parts all-purpose flour to one part whole wheat.
Using mostly all-purpose flour produces a consistently lighter crust, but adding some whole wheat gives extra flavor and a heartier crumb without making the crust tough.
Make extra of both the dough and your favorite sauce and freeze portions for quick pizza nights later.
Recipe for Part Whole Wheat Pizza Dough
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Whole Wheat & All Purpose Flour Pizza Dough
Ingredients
- 1 1/2 cup warm water about 105-115ºF 41-46°C*
- 2 1/4 tsp or 1 pkg instant yeast
- 2 1/2 cups all purpose flour
- 1 to 1 1/2 cup whole wheat flour
- 1/2 Tbsp sugar
- 1 tsp salt
- 1 1/2 Tbsp oil
Instructions
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Pour the warm water into a measuring cup and sprinkle the yeast on top. Stir gently and let it sit 3–5 minutes to bloom. Even with instant yeast, blooming in warm water often improves the result.
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In a large bowl combine the all-purpose flour, 1 cup of whole wheat flour, sugar, and salt.
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Make a well in the flour mixture and add the warm water with yeast and the oil. Stir until no dry patches remain.
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Turn the dough onto a floured surface and knead about 8 minutes, incorporating only as much of the remaining whole wheat flour as needed to prevent sticking. Don’t add more flour than necessary. The dough is ready when it’s smooth, holds its shape, and springs back when poked.
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Shape into a smooth ball and place in a lightly oiled bowl, turning to coat the dough evenly.
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Let the dough rest and rise for at least 60 minutes, until noticeably puffy.
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Preheat your oven to 500°F (260°C) for a crisp, restaurant-style crust.
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Divide the dough in two and shape each portion into a pizza. Add your favorite toppings.
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Bake 8–10 minutes, or until the crust is golden and toppings are bubbling. Let rest 5 minutes before slicing for cleaner cuts.
Notes
A higher oven temperature helps the crust set quickly and produces a crisp, restaurant-like texture.
Nutrition facts are per slice for crust only.
Nutrition Facts (per serving)
How to Freeze Pizza Dough
Make a double batch and freeze half to save time later. Follow these steps:
- Allow the dough to complete its rise before preparing to freeze.
- Punch down the dough and divide into individual pizza portions.
- Place each portion in a freezer-grade bag and freeze for up to six months.
- To use: thaw in the refrigerator, then let come to room temperature for about 1 hour before rolling out.
Pizza Dough Making Tips
Kneading Tip:
Don’t under-knead — give the dough a solid 8 minutes of kneading to develop gluten and achieve the right texture. Proper kneading distributes ingredients and the gases from fermentation, and combined with adequate resting time it greatly improves the final crust. Plus, it’s a satisfying, hands-on part of the process.
High Baking Temperature:
A very hot oven helps the crust set quickly and delivers a crisp exterior similar to wood-fired pizza. Preheating to a high temperature makes a noticeable difference in texture, so don’t be afraid to crank up the heat if your oven allows it.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in simple, delicious meals.