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Pizza Dough (with Whole Wheat)

This is the crispiest, and fluffiest pizza dough recipe I've ever tried, and I'm about to share all the tips and tricks here.

This recipe yields 2 portion (individual pizzas)


2 cups of AP Flour

1/4 cup of Whole Wheat Flour

1 cup of warm water (40 degrees)

1 tbsp of yeast

2 tsp of sugar

1/2 tsp of salt

2 tbsp of vegetable oil


  1. Mix water, yeast and sugar together, let the yeast activate for 5 to 10 minutes.

  2. Add AP flour, salt and oil and mix.

  3. Slowly add the whole wheat flour and keep mixing until it forms a ball.

  4. Knead by hand for a few minutes until dough is smooth.

  5. Let it rest in the fridge covered for a minimum of 24 hours.

  6. Push the air out divide the dough in to equal size balls (this recipe makes two medium pizzas) and let rest for 30 min.

  7. Start expanding the dough with your hand and stretching it until desired size, leaving a bit of crust around. Use corn meal to avoid the dough sticking to the surface, or parchment paper.


  1. Letting the dough rest for longer than 24 hours, at least 48 hours, will give you a sourdough.

  2. The combination of the two different flours creates a very crunchy crust and a fluffy consistency and wholesome flavour (on its own without any toppings)… very rustic tasting!

  3. Add the toppings of your liking, I love adding a good tomato sauce, pesto, merguez, and fresh mozzarella.




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