Whole-Wheat Pizza Dough and Quick Pizza Sauce
Your pizza journey starts with homemade dough, and our recipe contains both white and wheat flours, which makes it a healthier (and more flavorful, in our opinion) option than regular pizza dough. When your dough is finished, you’ll make a super-quick pizza sauce, which you can use to make a classic pizza Margherita or create your own pie!
For the pizza dough:
- 1 ½ cups warm water
- 2 packets (¼ ounce each) active dry yeast
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- ¼ cup extra-virgin olive oil, plus more for bowl
- 2 cups all-purpose flour, plus more for kneading
- 2 cups whole-wheat flour
For the sauce:
- 1 garlic clove, peeled
- One 28-ounce can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
For pizza Margherita:
- 1 pound pizza dough
- All-purpose flour, for dusting
- ¼ cup pizza sauce
- 1 cup grated mozzarella cheese
- 8 large basil leaves, torn into pieces
Pour the water into a large bowl and sprinkle the yeast over it. Let stand until the yeast begins to turn foamy, about 5 minutes.
Add the sugar, salt, and olive oil to the bowl and whisk until combined. Add both flours and stir with a wooden spoon until a sticky dough forms. Use your hands to coat the inside of another large bowl with olive oil. Transfer the dough to the oiled bowl and brush the top with oil. Cover the bowl with plastic wrap and place in a warm spot. Let the dough rest until it’s doubled in size, about 1 hour.
Sprinkle a work surface with all-purpose flour. Turn the dough out onto the surface, dust your hands with flour, and knead the dough (see box below) until it’s smooth and elastic. If the dough is still sticky after about a minute of kneading, sprinkle it with flour and knead a little more.
Divide the dough into 2 equal balls. If not using the pizza dough right away, wrap it tightly in plastic and refrigerate for up to 3 days (let the dough warm at room temperature for about 2 hours before unwrapping and using). You can also freeze the dough for up to 3 months; thaw in the refrigerator until soft, then let it warm to room temperature before using.
Make the pizza sauce: Place the garlic in a food processor and pulse until finely chopped. Drain the tomatoes and discard the juice. Place the tomatoes in the food processor and add the olive oil, sugar, and salt. Pulse until the sauce is as chunky or smooth as you like it. The sauce can be refrigerated for up to 5 days, or frozen for up to 3 months.
Make classic pizza Margherita: Start by preheating the oven to 500°F and placing a pizza stone or upside-down baking sheet on the lowest rack.
Sprinkle a pizza peel, large wooden cutting board, or piece of parchment paper with flour. Place the dough on top and use your hands (or a rolling pin) to shape the dough into a circle about 12 inches across.
Spoon the sauce over the pizza and spread it with the back of a spoon, leaving a 1-inch border around the edge. Scatter the cheese on top.
Slide the pizza onto the stone or baking sheet (leave it on the parchment, if using) and bake until the crust is crispy and golden brown, about 15 minutes. Transfer to a cutting board and sprinkle the basil on top. Let the pizza cool for a few minutes before slicing the serving.