Whole Wheat Pizza Dough

This pizza dough comes together quickly in the Vitamix; using a high ratio of whole wheat flour to just enough all-purpose flour allows for a grain-forward dough with enough elasticity to make a great pizza.



  • 2 cups (240 g) whole wheat flour
  • 1 cup (120 g) all-purpose flour
  • 2 ½ teaspoons (7 g) active dry yeast
  • 1 teaspoon kosher salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon honey
  • 1 cup (240 ml) warm water, about 110°F


  1. Preheat oven to 425°F (220°C). Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 6. Pulse 20 to 25 times in short bursts, until a dough ball forms. Stop the machine, remove the lid and scrape down the sides of the container. Secure the lid. 
  3. Select Variable 6. Pulse an additional 15 to 20 times. With floured hands, remove dough to a clean work surface and gently knead with a generous dusting of flour. Form into a round ball, place in a greased bowl, cover, and let rise 1 to 2 hours in a 70°F environment.
  4. Divide dough in two and stretch each dough into a 12" (30cm) pizza crust, topping as desired. Place in preheated oven and bake until crust is golden brown and toppings are evenly cooked, about 6 minutes.

Chef's Notes

  • Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2 to 3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven. To ensure your pizza dough rises well, be sure to use fresh yeast and water that is slightly warm to the touch. Additionally, using a scale to measure your ingredients will yield more accurate results.