Whole Wheat Pizza Dough

Prep time:
Total time:
Serves: Makes one thicker 12-inch (22-cm) pizza, or two thin 8-inch (20-cm) pizzas


  • 1 cup plus 2 tablespoons (175 grams) whole-wheat pastry flour, plus more for kneading
  • ¼ cup (35 grams) spelt flour
  • 2 tablespoons (15 grams) buckwheat flour
  • 1 teaspoon (6 grams) fine sea salt
  • ½ teaspoon (3 grams) active rise yeast
  • A bit more than ¾ cup (195 grams) warm water


  1. Add the flours, salt, and yeast to a deep bowl. Whisk to blend.
  2. Pour in the water, and using a wooden spoon, stir until it forms a sticky dough.
  3. Lightly flour a counter or large cutting board with some of the whole wheat pastry flour. Scrape the dough onto the surface, and lightly sprinkle some more flour on top. Knead the dough 3 to 5 minutes, adding more flour only as needed, until the dough forms a smooth, round ball.
  4. Sprinkle some flour into a clean, deep bowl. Add the dough to the bowl, and cover tightly with plastic film. Let sit in a warm spot until doubled in volume, about 1½ hours. Proceed with desired pizza recipe.