This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it's quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.

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  • Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)

  • Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Variation.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.

  • Individual variation:

  • The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Tips

Make Ahead Tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previous

Nutrition Facts

251 calories; protein 9.2g 19% DV; carbohydrates 51.3g 17% DV; exchange other carbs 3.5; dietary fiber 5.3g 21% DV; sugars 1.3g; fat 1.6g 3% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 3.4IU; vitamin cmg; folate 164.5mcg 41% DV; calcium 18.8mg 2% DV; iron 2.8mg 15% DV; magnesium 51.3mg 18% DV; potassium 165.2mg 5% DV; sodium 295.7mg 12% DV; thiamin 0.7mg 68% DV; added sugar 1g.

Reviews (19)

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19 Ratings
  • 5 star values: 4
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This is the pizza crust I use now for all my homemade pizzas. I make it in my food processor. I love how easy it is and the taste is great. Sometimes I add a little garlic powder and dried herbs oregano and basil for extra flavor. I also use honey instead of sugar. Read More
Rating: 5 stars
10/29/2011
one pound of pizza dough? This will be my first homemade pizza crust other than the jiffy box. I am not following a recipe so i am not sure if this will be enough dough. I am not sure how you find out how many pounds of dough you will need to use for the size of your pans- any help is greatly appreciated! Cons: don't know how much dough i will need and this talks about 1 pound. Read More
Rating: 4 stars
10/30/2011
I'm only giving this a 4 out of 5 because I'm not sure I made it correctly. Read about my yeast experience in my blog "Eating the Rainbow" at: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html Read More
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Rating: 4 stars
10/30/2011
Wonderful! I didn't have a pizza stone but cooked the crust at 450 for 5 minutes to harden then baked the pizza (with toppings) for 15-20 min. Turned out great!! So much better than store bought and it was my first attempt at homemade dough! Great dinner!! Read More
Rating: 3 stars
10/29/2011
Just Okay I think I should have gone with my gut and used honey instead of sugar. I thought this at best was bland at worst was slightly bitter. It was thin enough (I used this to make 4 personal pizzas) that you couldn't really taste the crust much with the toppings but I like my crust to have a nice taste on its own. Pros: Easy to Make Cons: Wasn't crazy about the taste Read More
Rating: 4 stars
10/30/2011
it was easy to make. Plenty of dough to use. Sometimes there is not enough dough to cover the pan. Agree with Jdaniel that it is a crunchy thin crust. No one complained in my house either. Read More
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Rating: 5 stars
10/29/2011
Easy Healthy Homemade Pizza Dough This recipe really is as easy as it sounds. I prepared my toppings while the dough was rising. The only bit of work is the 10 minutes of kneading but I found that to be quite therapeutic actually. Next time I might try the food processor variation just to see how it comes out. I also might try white whole-wheat flour instead of regular whole-wheat flour for... Pros: easy delicious cheaper than prepared dough Read More
Rating: 5 stars
10/17/2018
Good pizza. It s my go-to now. Nice and crisp and thin. I cook for 16-20 min at 450 degrees. I make two med size pizzas. Read More
Rating: 4 stars
10/30/2011
Today I made whole wheat pizza dough and tried my first attempt at homemade pizza! Made four different ones all with differing toppings. My ingredients included: grilled eggplant roasted butternut squash kramini mushrooms red onions garlic sun-dried tomatoes extra lean ground beef salami homemade pizza sauce shredded mozzarella and ricotta cheese. The thin crust came out nice and crispy:) Read More