Whole Wheat Pizza Dough

This whole wheat pizza dough recipe is easy to make, naturally sweetened with a hint of honey, and always so delicious. See notes below for stand mixer option.

1 cup warm water (105 to 110°F) 2 tablespoons honey 2 1/4 teaspoons (7 grams) instant yeast* 2 1/2 cups white whole wheat flour 1 tablespoon olive oil, plus extra for brushing the crust 1 teaspoon fine sea salt cornmeal, for dusting



Activate the yeast. (See notes below for alternate stand mixer instructions.) In a large mixing bowl, briefly whisk together the warm water, honey and yeast until combined. 

Add the dry ingredients. Add the white whole wheat flour, olive oil, salt and stir until a loose dough ball is formed. 

Turn the dough out onto a floured surface and knead it by hand for 5 minutes until smooth. Let the dough rise. Rinse out and dry the earlier mixing bowl, then mist the bowl with olive oil or non-stick spray. 

Form the dough into a ball, place it in the greased bowl, then cover the bowl with a damp towel or aluminum foil. Let the dough rise for 30 to 45 minutes, or until it has nearly doubled in size.

Prep the oven (and pizza stone, if using). Heat oven to 450°F. If using a pizza stone, be sure to place the stone in the cold oven and to allow it to heat gradually.

Roll out the dough. Turn the dough back out onto a floured surface and use your hands to flatten it into a round disk. Using your hands or a rolling pin.

Gently stretch the dough evenly into a 12- to 14-inch round for a thick-crust pizza, pinching the outer edges up slightly to form a rim. (Alternatively, you can cut the dough in half and roll it into two rounds for two thin-crust pizzas.)