June 30, 2010

Whole Wheat Pizza Dough

I've been using the same whole wheat bread machine pizza dough for quite a while, and even my husband was okay with eating it despite his love for all things made with white flour. I ran across this one and decided to try it, and I'm so glad that I did.  It makes a thinner crust, which I'm a fan of because I'd rather taste the toppings than the crust, and it's a lot quicker than using the bread machine for the dough.

Whole Wheat Pizza Dough

1 cup whole wheat flour
1 cup all-purpose flour
2 1/4 tsp yeast
1 tsp salt
1/2 tsp sugar
3/4 cup hot water
1 tbs olive oil

Combine flour, yeast, salt, and sugar in a food processor; pulse to mix.  In a measuring cup, combine hot water and olive oil.  Gradually add water mixture into food processor while pulsing dough mixture, until it forms a sticky ball.  Dough should be soft. Add more water if too dry or more flour if too sticky.  Process until dough forms a ball, about 1 minute.   

Transfer dough to a lightly floured surface.  Spray a piece of plastic wrap with cooking spray, then cover dough.  Allow to rest for 20 minutes before rolling out. Add toppings of your choice and bake at 500 degrees for 10 - 14 minutes.



  1. Oh this looks yummy! My only question is what type of yeast do you use...instant, active dry?

  2. Honestly, I use whatever I have on hand. :) It doesn't seem to make a difference.

  3. Could I use all whole wheat flour?

  4. Definitely! I've made it that way several times.