Large-Batch Whole-Wheat Pizza Dough

Photo: Marcus Nilsson
3 1-pound pizzas

This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)


  • 1 envelope dry active yeast

  • 2 cups warm water

  • 2 ½ cups all-purpose flour, plus more for dusting surface

  • 2 teaspoons coarse salt

  • 2 cups whole-wheat flour

  • ½ cup toasted wheat germ

  • Extra-virgin olive oil, for bowl


  1. Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.

  2. Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.

  3. Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.

  4. Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.

Cook's Notes

Wrap the leftover dough balls in plastic and freeze for up to 3 months.


Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.

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