top of page

Whole Wheat Pizza Crust

Found this recipe from Cookie & Kate


1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)

1 tablespoon sugar

1 tablespoon olive oil

1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast

2 ¾ cups white whole wheat flour or regular whole wheat flour

¼ cup grated Parmesan cheese

1 teaspoon sea salt


Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.

Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.

Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.

Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.

On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Transfer dough to a lightly greased baking pan. Brush the outer 1-inch of the dough with a light coating of olive oil.

Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings.


bottom of page