Go Back

Whole Wheat Pizza Dough


  • 1 ¾ cups lukewarm water
  • ½ Tbsp granulated yeast
  • 1 Tbsp sea salt
  • ¼ tsp dried oregano
  • a drizzle of honey
  • 1 Tbsp olive oil
  • 3 ½ cups whole wheat flour


  • Mix the yeast, salt, sweetener, olive oil, and water in a 5-quart bowl, or a lidded (though not airtight) container
  • Mix in the remaining dry ingredients without kneading using a spoon or a mixer (with a dough hook)
  • Cover with a flour towel & allow the dough to rest at room temp until it has risen and collapsed (flattened on the top). About 2 hours
  • The dough can be used right away, after this initial rise, though it's quite a bit easier to handle when it's cold. Refrigerated in a lidded container and use for pizza or flatbread over the next week.
  • (Alternately, the dough can be stored for a month in the freezer (in ½-pound portions)
  • When using frozen dough, thaw it in the refrigerator overnight before use.
  • On baking day, roll out or stretch the dough into a thin round & finish with your favorite toppings.
  • Cook at 425° F for 10 minutes (or until the crust is browned and the cheese is bubbly)