Whole Wheat Pizza Crust

Here’s another pizza crust! It most resembles our Classic Homemade Pizza Crust and is just as easy to make. However, it uses whole wheat flour and a little honey to give it a distinct taste. Give it a try! Make this dough, walk away for a bit to let it rise, and build upon your blank pizza canvas!

Time: 2 Hours (most of which is rise time)


  • 1 Cup of All Purpose Flour
  • 1 Cup of Whole Wheat Flour
  • 4/5 Cup of Warm Water
  • 2 Teaspoons active dry yeast
  • 1 Teaspoon of Salt (I like kosher or sea)
  • 1 Teaspoon of Honey or Honey Crystals. If you don’t have, try brown sugar instead.


  • Pour your water into your stand mixer bowl (or a regular bowl if you’re planning to do this without mechanical assistance), and add your yeast and honey component.
  • Let sit for a few minutes until a little bit of foam forms at the top
  • Mix your salt in with your flour, and add 1 cup at a time to your water using your dough hook attachment to combine.
  • Knead (preferably with your dough hook) for about 8-10 minutes to develop the gluten
  • When the dough is slightly tacky but not sticking to the stand mixer bowl, move it to a large (lightly spray oiled) bowl to rise, and cover with plastic wrap.
  • Let sit for an hour or so.
  • Near the end of the rise, put your pizza stone into the oven, and preheat your oven to 425 degrees F.
  • When your oven is up to temperature, dump your dough onto a lightly floured surface, and knead it a bit more by hand. Then, stretch it into your desired shape and thickness (I find it’s best to use a rolling pin for this because I don’t have the skills to toss it into a round shape…if I tried doing that, I’d end up with a mess and no pizza).
  • When the dough is ready, pull the stone/pan out of the oven, and sprinkle a little cornmeal down (to prevent any chance of sticking later)
  • Place the dough on the stone, and give it one last stretch to ensure it’s as large as you like it. Be careful as you do this since your stone will be piping hot.
  • Apply your toppings. The closer to the edge you get with your toppings, the less the crust edge will rise during cooking, so use that to adjust your crust to your preferences.
  • When the dough reaches desired crispiness (about 20-25 minutes), pull out!
  • Plate, Devour, and Enjoy!


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