Description

This homemade pizza dough recipe produces a soft, elastic dough perfect for creating delicious, homemade pizzas. Made with a combination of white whole wheat flour and all-purpose flour, it offers a subtle nutty flavor and great texture. The dough uses rapid rise yeast for convenience and is lightly sweetened with honey, resulting in a perfectly balanced crust that you can top with your favorite ingredients.

Ingredients

Scale

Wet Ingredients

1 ½ cups warm water (105-110 degrees F)
1 tablespoon honey
2 tablespoons olive oil

Dry Ingredients

1 envelope rapid rise yeast (about 2 ¼ teaspoons)
1 ½ teaspoons kosher salt
1 ¼ cups white whole wheat flour
2 ½ cups all-purpose flour, plus more as needed

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Instructions

Activate Yeast: Combine warm water, rapid rise yeast, honey, and kosher salt in a small bowl. Let the mixture stand for 3-5 minutes until it becomes foamy, indicating the yeast is active and ready.
Mix Wet and Part of Dry Ingredients: In the bowl of an electric mixer fitted with a dough hook attachment, add the white whole wheat flour and olive oil. Pour in the activated yeast mixture and mix at medium speed until fully combined.
Add Remaining Flour and Knead: Gradually add the all-purpose flour, about ½ cup at a time, until the dough forms a soft, smooth ball. The dough should feel elastic and slightly tacky. Increase the mixer speed to medium-high and knead the dough for 5 minutes to develop gluten.
First Rise: Lightly oil a large bowl or coat it with nonstick spray. Place the dough ball in the bowl, turning it to coat it evenly with oil. Cover the bowl with a clean dishtowel and let the dough rise at room temperature for 30-45 minutes, or until it doubles in size.

Notes

Make sure your water is between 105°F and 110°F to properly activate the yeast without killing it.
If the dough is too sticky, add extra all-purpose flour, a tablespoon at a time, but avoid adding too much to keep the dough soft.
White whole wheat flour gives the dough a nuttier flavor and added nutrition compared to regular whole wheat flour.
After the first rise, you can punch down the dough and let it rise a second time for a more developed flavor and lighter texture, if desired.
This dough can be refrigerated for up to 24 hours after the first rise. Bring to room temperature before shaping.