The Wall Street Journal Whole Wheat Pizza Dough Recipe

See the full story about this amazing pizza creation here!

A pizza ultimately succeeds or fails on the quality of its crust and the kind of flour you choose makes a big difference. I made two dough recipes one using all white “00” flour, it’s all the rage of the Neapolitan pizza guys and their 800° wood fired ovens. And one with half whole-wheat flour that makes for a flavorful crust with a bit more bite but not that much of a flavor difference. The secret is making sure to roll out whatever dough quite thinly so that in fact it will cook quickly and crisp up nicely.

The Wall Street Journal Whole Wheat Pizza Dough Recipe

Servings: Makes two 12 inch pizzas


  • 1-1/3 Cups / Lukewarm water 100 degrees
  • 2 Cups / Whole-wheat flour
  • 2 Cups / All-purpose or “oo” flour
  • 2 Tsps. / Honey
  • 2 Tlbs. / Olive oil Plus 2 additional tsps. to grease a bowl
  • 2 Tsps. / Sea salt
  • 1 Envelope / Active dry yeast


  1. Add flours, honey, yeast and salt to the bowl of a food processor or electric mixer and process to combine. Add water and 2 tablespoons oil and continue to process until dough forms a ball. If dough is sticky, add more flour, 1 tablespoon at a time. If dough is too dry, add water, 1 tablespoon at a time.
  2. . Scrape the dough onto a lightly floured surface and knead until you have a smooth, elastic ball, about 5 minutes. (Kneading can also be done using an electric mixer (Kitchen Aid) with the bread hook in place.)
  3. Form dough into a smooth ball and place in a large bowl greased with the remaining 2 teaspoons olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Cut risen dough in half. Knead each half briefly and then shape into a ball. Place the two balls on a lightly floured surface and cover loosely with a clean kitchen towel or plastic wrap. Let rest 1 hour at room temperature or in the refrigerator up to 24 hours (Place in zip lock bag). If refrigerated, let dough come to room temperature before continuing.
  4. Use a rolling pin to roll out and your hands to stretch each ball into a circle 12-14 inches in diameter. If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

Cuisine: The Wall Street Journal Whole Wheat Pizza Dough Recipe