Whole-Wheat Pizza Dough

This foolproof dough recipe makes enough for three 1-lb pizzas. (A typical recipe calls for one pound.) Wrap the leftover dough balls in plastic and freeze for up to three months. You can substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
Whole Living, September 2011
  • Yield Makes 3 1-lb pizzas
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  • 1 envelope dry active yeast
  • 2 cups warm water
  • 2 1/2 cups all-purpose flour, plus more for dusting surface
  • 2 teaspoons coarse salt
  • 2 cups whole-wheat flour
  • 1/2 cup toasted wheat germ
  • Extra-virgin olive oil, for bowl


  1. Dissolve yeast in water in a large bowl
    and let stand, 5 minutes. Stir in 2 cups all-purpose
    flour and salt. Stir in whole-wheat
    flour and wheat germ, then remaining all-purpose
    flour, 1 tablespoon at a time, until dough
    comes away from bowl but is still sticky.

  2. Turn out onto a lightly floured work surface,
    and knead, until it's smooth and elastic
    and springs back slowly when poked,
    about 10 minutes.

  3. Place in a lightly oiled
    bowl, turn to coat. Cover, and let rise in a
    warm place until it doubles in volume, about
    2 1/2 hours.

  4. Cut dough into six portions.
    Roll into balls, cover, and let rest 30 minutes
    before stretching for pizza.

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