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Oxmoor House Photo by: Oxmoor House

Whole-Wheat Pizza Dough

You can make dough ahead; refrigerate it after allowing it to rise for 30 minutes. When you're ready to use it, let refrigerated dough stand, covered, in a bowl coated with cooking spray, 30 minutes or until it comes to room temperature.

Oxmoor House JANUARY 2013

  • Yield: Makes 1 (14-ounce) ball pizza dough
  • Hands-on: 12 Minutes
  • Total: 1 Hour, 12 Minutes


  • 1 1/4 teaspoons dry yeast
  • 1/4 teaspoon sugar
  • 2/3 cup warm water (100° to 110°)
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 3.2 ounces whole-wheat flour (about 2/3 cup)
  • 1/2 teaspoon sea salt
  • Cooking spray


1. Dissolve yeast and suagar in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in olive oil and honey.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in the bowl of a stand mixer, stirring with a whisk. Gradually add yeast mixture, beating at low speed until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 3 minutes). Place dough in a large bowl coated with cooking spary, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down, and shape into a ball. Use as directed in pizza recipe.


Nutrition data totals are given for 1 (1-pound) ball of dough.

Nutritional Information

Amount per serving
  • Calories: 1,031
  • Fat: 18.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 10.4g
  • Polyunsaturated fat: 3g
  • Protein: 28.8g
  • Carbohydrate: 191.5g
  • Fiber: 14.2g
  • Cholesterol: 0mg
  • Iron: 10.4mg
  • Sodium: 1,128mg
  • Calcium: 53mg

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Whole-Wheat Pizza Dough Recipe