Makes: 2-12″ pizzas


  • 2 + 1/4 teaspoons of active dry yeast, equal to 1 packet (7g)
  • 1 cup of warm water
  • 1 teaspoon of salt
  • 1 tablespoon of extra virgin olive oil
  • 2 cups of whole-wheat flour plus a few tablespoons for rolling out the dough
  • 1 tablespoon of cornmeal for lining the pan


  1. In a small bowl, combine yeast and 1/4 cup of warm water. Stir it once, then let it rest for 5 minutes until it gets foamy on top.
  2. In a mixing bowl, add the whole-wheat flour and one teaspoon of salt.
  3. After 5 minutes, add the yeast mixture to the bowl, and add 3/4 cups of warm water and one tablespoon of extra virgin olive oil. Stir with a wooden spoon until loosely combined and then knead the dough for 5 minutes.
  4. After 5 minutes of kneading, begin to shape the dough into a ball. Divide the ball into two smaller ones and place each in an oiled bowl. Cover with plastic wrap for 30 minutes or until doubled in size.
  5. Preheat oven to 450°F.
  6. Sprinkle a baking sheet with cornmeal and set aside. On a floured surface, roll out one of the dough balls. You can also do this by flouring your hands and stretching the dough into a circle. Place on the prepared baking sheet.
  7. Top with desired toppings and bake at 450°F for 15 minutes or until the bottom is golden brown.

Tip: can be made using a stand mixer. Also, if you find the dough too dry, add a teaspoon of cold water at a time until it binds.