Half & Half Pizza Dough
This Half & Half Pizza Dough recipe perfectly blends the light texture of refined flour with the wholesome goodness of whole wheat, creating a versatile and healthier base for your homemade pizzas.
For 6 servings
In a large bowl, combine the warm water, instant dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
In a separate medium bowl, whisk together the refined flour, whole wheat flour, and fine sea salt.
Pour the bloomed yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy, cohesive dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and springs back when lightly poked. If the dough is too sticky, add a tiny bit more refined flour, one teaspoon at a time.
Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Once doubled, gently punch down the dough to release the air. Transfer it back to a lightly floured surface and divide it into one large (12-14 inch) or two smaller (8-10 inch) portions, depending on your desired pizza size.
Shape each portion into a smooth ball. You can either use the dough immediately or cover and let it rest for another 15-20 minutes for an even more relaxed dough that's easier to roll.
Preheat your oven and pizza stone/steel (if using) to the highest temperature (usually 450-500°F / 230-260°C). On a lightly floured surface, roll or stretch each dough ball into your desired pizza shape and thickness.
Transfer the shaped dough to a parchment-lined pizza peel or baking sheet. Add your favorite toppings and bake according to your pizza recipe's instructions, typically 8-15 minutes, until the crust is golden and the cheese is bubbly.
Remove from the oven, let cool for a minute or two, then slice and serve your delicious homemade pizza.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Water Temperature is Key:** Ensure your water is between 105-115°F (40-46°C). Too cold, and the yeast won't activate; too hot, and it will kill the yeast.
- 2**Don't Over-Flour:** When kneading or rolling, use flour sparingly. Too much extra flour can make your dough tough and dry.
- 3**Warm Rising Environment:** A slightly warm, draft-free spot (like a turned-off oven with the light on, or near a sunny window) is ideal for dough to rise properly.
- 4**Storage:** Unused dough can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw frozen dough in the fridge overnight before using.
Adapt it for your goals.
Herb Infused Dough
Add 1 teaspoon of dried Italian herbs, garlic powder, or onion powder to the dry ingredients for an aromatic crust.
Sourdough StyleSourdough Style
Replace the instant dry yeast with 1/2 cup of active sourdough starter and omit the sugar. Adjust water as needed for consistency, and expect a longer rise time.
Thick vs. Thin CrustThick vs. Thin Crust
For a thin and crispy crust, roll the dough very thinly. For a thicker, chewier crust, roll it thicker and allow for a short second rise on the baking sheet before adding toppings.
Why this is on our healthy list.
Increased Fiber Content
Incorporating whole wheat flour significantly boosts the dietary fiber, aiding digestion, promoting satiety, and helping regulate blood sugar levels.
Enhanced Nutrient Profile
Whole wheat flour retains more vitamins (B vitamins) and minerals (iron, magnesium, zinc) compared to refined flour, contributing to overall nutritional intake.
Better Blood Sugar Control
The higher fiber in whole wheat slows down the absorption of sugars, leading to a more gradual rise in blood glucose levels compared to pizzas made with 100% refined flour.
Frequently asked questions
Yes, you can prepare the dough and let it complete its first rise. After punching it down, place it in an oiled, airtight container in the refrigerator for up to 3 days. Let it come to room temperature for about 30-60 minutes before rolling.
