Whole Wheat Pizza Crust

This is my "go to" recipe for pizza crust or calzones. The original recipe calls for all white flour but I add some wheat in, so I changed the recipe to reflect that. Either way you have a very yummy, EASY recipe for pizza dough. Enjoy!


Whole Wheat Pizza Crust lightly adapted from Rachael Ray Magazine

1 1/2 cups warm water (110 degrees)
1 1/4 oz packet active dry yeast (2 1/4 tsp)
1 tsp white sugar
1 1/2 cups whole wheat flour
2 1/2 cups white flour
1 1/2 tsp salt

Place 1 1/2 cups warm water in a medium bowl. Stir in the yeast and sugar and let stand until foamy, about 10 minutes.

In a large bowl combine 2 cups wheat flour, 1 cup white flour, and the salt. Make a well in the center, pour the yeast mixture in and stir with a wooden spoon. Add as much extra white flour as needed to make the dough to form a ball, but still be a little bit sticky.

Transfer to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as needed until the dough is smooth and springy. Wash and dry the bowl, then lightly grease with oil. Return the dough to the bowl, cover with a moist dish towel, and let rise until doubled, about 1 hour if your room isn't drafty.

After it's done rising turn dough onto a lightly floured surface. If you like "normal" pizza crust, not too thick or thin, spread it into a 9x13 inch pan. If you like thin crust divide the dough into two and use two 14 inch round pizza pans. Or use whatever pans you have in your house! If you like thick crust use the whole recipe on one round pizza pan. Really, this recipe can be so flexible with pan size and thickness, so find what works for YOU!

Before baking use a fork to poke holes in the crust, and if desired brush lightly with olive oil. Now you can either top your pizza and bake 10-15 minutes at 375 degrees, or pre-bake your crust for about 10 minutes before topping it and put it back in for about 5 minutes until your cheese is bubbly and melted.