Chef Jeff’s Whole Grain Pizza Dough


  • 3 cups warm water
  • 1 ounce instant dry yeast
  • 2 ounces sugar
  • 17 ounces whole wheat flour
  • 12 ounces high gluten flour
  • 6 ounces dry quick oats zipped up in the food processor
  • 2-1/2 ounces wheat germ
  • 1 tablespoon salt
  • 1 teaspoon onion powder
  • Water as needed

Instructions Like making regular dough, add yeast & half the sugar to the warm water. Whisk it and set aside until it starts to foam (about 5 min.). Mix with all other ingredients using a dough hook in a mixer until dough is mixed well.

This recipe will yield you six 11-1/2-ounce dough balls with which you can make six 12-inch, thin-crust, whole-wheat pizzas.

Set dough aside, covered, under refrigeration for a minimum of 3 hours before using.

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