Thin Whole Wheat Pizza Dough

Prep time 15min + 1h resting + 15min baking
Serves 6
Difficulty Medium

A fast and delicious meal loved all over the world, the humble pizza will make your evening no matter your topping of choice. Originating from Italy where it was prepared as a meal for the poor, it has spread to every corner of the planet and to countless variations.

Whether you like the crust thin and crunchy or thick and fluffy, whole wheat flour will make it at least a bit healthier. This is a recipe for a thin crust, for 2 x 40cm diameter baking trays. For a thicker crust you could add a teaspoon of baking soda or dry yeast and a bit more flour.

You can prepare the dough in advance and leave it in the fridge.


  • 550g all purpose flour
  • 250g whole wheat flour
  • 100ml olive oil
  • 400ml water
  • 1/2 teaspoon sugar (or honey)
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt


  1. Activate the yeast: In a 2/3 filled cup of warm water add the sugar and yeast and mix together.
  2. Mix in all the ingredients and knead the dough.
  3. Put in an oiled bowl, cover loosely with a towel and let rest in a warm place until doubled in size.
  4. Preheat the oven to 250 degrees Celsius.
  5. Shape the dough in a ball shape and divide into two equal parts.
  6. Thin out each dough ball with your hands or with a rolling pin until about 1cm (1/2 inch) thick. Put it in the baking tray and gently spread towards the edges.
  7. Brush the pizza crust wit a drizzle of olive oil and put it in the oven for two minutes.
  8. Take it out and add the fillings, and return to bake for another 12-15 minutes.