Home-made Pizza Dough – Experiment #1

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I recently got a bug in my mind to try to make home made pizza dough. Now, if you’ve been reading a while, you know I prefer to guestimate my measurements and make things up, so baking is always a challenge for me. But the other day I saw a whole bag of whole wheat flour for a pretty good price, so I picked it up and decided to embark on a little pizza dough adventure. Also, I figured whole wheat pizza would actually be a pretty good addition to my diet, since we are always hearing about how we need to get more whole grains into our meals. Just keep in mind that the toppings will still have to be light to be considered “healthy”. 🙂


I read quite a few recipes first and started out planning to follow this one, but then as the ingredients started flying, I couldn’t help but mix things up!  I also made 2 doughs at once to see what the difference in flours was – one regular all-purpose flour, one whole wheat flour. I guess I’m not so good at starting out slow!! Check out the video for all the hiccups, near fires, and team sport style pizza tossing goodness:

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But in the end I did end up with….TA-DAAAA! Crusty, thin, and tasty pizza!!

Whole wheat:


Regular Flour:


The regular flour was much tastier, with a lovely thin, crusty, puffy outer shell and nice doughy interior. However, the whole wheat crust was also nice and full of grainy texture inside a crisp, flat crust.

A few lessons learned:

  • Wheat flour will always make a denser, flatter crust
  • Letting dough rise overnight will make a better thin crust b/c it changes structure and starches turn into sugars for a more complex flavor (source)
  • Hand tossing pizza crust works best with white flour dough

Check the recipe below. I used a food processor with the dough blade, but I’m sure you could knead by hand and get the same result with a bit more elbow grease. I will say I was quite amazed at how easily the dough formed using the food processor! Pretty awesome!

Simple Thin Crust Pizza Dough


  • 2 cups flour (all purpose or whole wheat)
  • 1.5 tsp yeast
  • 3/4 teaspoon salt
  • 1 TB honey
  • 3/4 cup warm water
  • 2 tsp olive oil


  1. Get 3/4 cup warm water from the tap and add yeast & honey. Stir to dissolve and let sit until foamy (about 5 min)
  2. In a food processor bowl, add flour & salt.
  3. Once yeast water is foamy, close the lid to the food processor and start it. Slowly pour in 1/2 the yeast water. Then 1 tsp of olive oil. Then the rest of the water and 1 more tsp of oil. The dough will form very quickly!
  4. Take a large bowl and grease it with olive oil.
  5. Rub some flour on your hands and grab the dough ball from the processor and pat it into a nice ball. Place in the greased bowl and let rise at least 1 hour, and preferably overnight (see lesson learned above)
  6. Heat oven to 425
  7. Once the dough is risen, form it into a crust by:
    1. Stretching out
    2. Rolling out
    3. Tossing
  8. Place the dough on a greased pan, or, if you have one, a pizza stone
  9. Add toppings
  10. Bake for 10-12 min until edges are golden and toppings melted
  11. Slice it up and Enjoy!