I have a deep and abiding love for pizza. In college I spent the better part of two years making pizzas at Domino’s, where I received an education in proofing dough, appropriately applying cheese, and getting creative with topping combinations when the appeal of my usual pepperoni-and-mushroom combo ran thin. There was something immensely satisfying in being able to knock out a large order quickly, and I took pride in my ability to get a large pepperoni pizza from dough ball to oven-ready in under a minute. Was it haute cuisine? Of course not. Do I eat at Domino’s these days? Not usually; Tulsa has an astonishing number of excellent pizzerias. Most of the time, though, I simply prefer to make my own pizza.
I use the same basic dough recipe regardless of the toppings I choose. It’s a whole-wheat dough that yields a pleasantly thin and chewy crust. It’s ridiculously easy and requires no special equipment. I use a stand mixer with the dough hook attachment to make this, but it can be made by hand- I’ve given instructions for both. Best of all, the recipe makes a lot of dough; it keeps in the refrigerator perfectly for about two weeks. The dough balls are fairly small; Johnny and I usually eat one small pizza each, with a salad on the side. (Confession: sometimes we bake another pizza and split it. They’re that good!)

Whole Wheat Pizza Dough
Ingredients
- 1 envelope active dry yeast (about 1 tbsp.)
- 2 c. warm water
- 2 1/2 c. all-purpose flour, plus more for dusting
- 2 tsp. coarse ground salt
- 2 c. whole wheat flour
- 1/2 c. flax or toasted wheat germ
- Olive oil, for oiling bowl
Preparation
- In a large bowl or bowl of stand mixer, dissolve yeast in the warm water and let stand 5 minutes. Stir in 2 cups all purpose flour and the salt, then stir in whole wheat flour, flax or wheat germ. Add remaining 1/2 c. all purpose flour 1 tbsp. at a time until the dough comes away from the bowl, but is still slightly sticky to touch.
- If using a stand mixer: use dough hook attachment to knead dough on low speed (I use speed 2 on my Kitchen-Aid mixer) for about 5-7 minutes or until dough is smooth and springs back when pressed. If kneading by hand: turn dough out onto lightly floured work surface and knead by hand for about 10 minutes until dough is smooth and springs back when pressed.
- Lightly oil a large bowl, add dough, and turn to coat. Cover surface of dough with plastic wrap and let rise in a warm place until doubled in volume, about 2 1/2 hours.*
- When ready to use dough, turn it out onto a lightly floured surface. Cut dough into 6 equal portions. Roll into balls, cover with a clean kitchen towel, and let rest 30 minutes. To shape dough, gently flatten dough ball on well-floured surface. Form crust by pressing fingers into dough about 1/4″ from dough ball’s edge and rotating dough so crust is even. Gently stretch dough by keeping one hand steady and pulling dough outward with other hand. Continue to stretch dough until it is about 12″ in diameter. If dough rips, simply press back together and stretch a thicker part.
- Place dough round on a sheet of parchment paper and top with desired toppings. Bake at 450 degrees F for 13-15 minutes on a preheated pizza stone or inverted baking sheet; keep dough on parchment paper for ease of insertion and removal from oven.
*If you, like me, keep your thermostat set at a toasty 65 degrees all winter, your dough will not rise properly sitting on the kitchen counter. A very warm windowsill will work, but I find my dough rises best in a bathroom with the door closed and heating fan on. You likely know where the warmest room in your house is- get creative and use it!
I’ll share some of my favorite pizza topping combinations in later posts. What are your favorite toppings?