Perfect Whole Wheat Pizza Crust
Get your palate used to whole wheat crust with this blend of stone ground flour and bread flour. Perfect pizza crust every time.
  • 1 tablespoon active dry yeast
  • 1 cup very warm water
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon Italian Blend Herbs, if desired
  • 2 tablespoons canola oil
  • 2½ cups flour (half stone-ground whole wheat and half bread flour)
  1. Preheat your oven to 450 degrees Fahrenheit.
  2. In a mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit about 5 minutes and then add the remaining ingredients, mixing well with a heavy duty wooden spoon.
  3. The next step is to knead it; you can either knead it on a floured counter surface OR do it the lazy way: just knead it directly in the mixing bowl. I usually do this because it is just simpler for me since I’m already mixing it there.
  4. Roll it out on a floured surface -- either one large pizza or into smaller, individual crusts.
  5. Add the toppings of your choice.
  6. Place the crust on a baking sheet, pizza pan or stone, and bake for 12-15 minutes, or until the crust looks crispy and golden brown browned.
* The Italian Herbs are optional -- I typically add them but you can leave them out if you wish.
Recipe by Following In My Shoes at