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Homemade Pizza Dough Blend

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This homemade pizza dough blend combines the best of both worlds! White & whole wheat flours will make this pizza dough blend a staple in your house!

Can I just say I already hate winter and it’s not even here yet? The second the weather started turning cold, my skin was like “ahhhhh time to get all alligator-y” and my stomach was like HIBERNATION TIME! Seriously, I’ve been eating non-stop this weekend. It’s sooo weird. I’m STARVING 3 hours after I’ve eaten a big meal (ha, and obvi I’m not pregnant) and I’m so sleepy all the time. I just want to eat and sleep. I mean, that’s not a bad thing right? That’s what bears do in the wintertime! Maybe I’m part bear. Just kidding. But do you know what I mean? It’s just so crazy how your body does all these things due to weather.

I’m eating half a loaf of challah bread as I’m writing out this blog post. Forreals. This is getting ridiculous. I’ll probably be hungry in 20 minutes and be ready for a giant dinner of french fries. In theory, if cold weather makes you eat more and therefore gain weight to keep you warm, does this mean if I moved to a tropical island, I wouldn’t gain any weight? :)

This homemade pizza dough blend combines the best of both worlds! White & whole wheat flours will make this pizza dough blend a staple in your house!

Homemade pizza dough blend! I know, boring. But it’s not because it’s the basis of a couple pizza recipes I’ve got coming up for you ANNNND you also need this pizza dough in your life. It’s like if you don’t know if you want white or whole wheat crust – you can have the best of both worlds!! See what I did there? You’re welcome!

My most favorite way to make pizza dough is the cold method from Cooks Illustrated (I just personally have the most success with it cause I’m not a yeast-whisperer) and using a food processor. Every time I’ve made dough in the stand mixer it doesn’t come out but then when I stick it in the food processor, it’s like a game-changer and everything comes out perfectly. It’s weird but awesome cause I love my food processor.

Oh, this dough makes enough for two 13-inch pizzas which is PERFECT cause of my two upcoming pizza recipes ;)

This homemade pizza dough blend combines the best of both worlds! White & whole wheat flours will make this pizza dough blend a staple in your house!

Homemade Pizza Dough Blend

White & whole wheat flours will make this pizza dough blend a staple in your house!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 pizza doughs
Author: Julie Chiou
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  • 1 ½ cups bread flour
  • 1 ½ cups whole wheat flour
  • 2 teaspoon granulated sugar
  • ½ teaspoon instant yeast
  • 1 ⅓ cup ice water
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoon salt

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor fitted with the metal blade. Pulse to combine.
  • With the machine running, add the ice water through the feed tube and process until the dough is combined everything is incorporated, about 10 seconds. Let dough rest for 10 minutes.
  • Add the salt and vegetable oil and process until the dough forms a smooth, tacky ball that doesn't stick to the sides of the bowl anymore. Remove the dough from the bowl and knead for 1 minute on a lightly oiled or floured work surface then transfer it to a lightly oiled bowl, cover, and refrigerate for 24 hours or up to 3 days. (AFTER the refrigeration process, the dough can be divided and wrapped tightly in plastic wrap, put in a freezer bag, and frozen for later use.)


Serving: 1 dough | Calories: 730 kcal | Carbohydrates: 138 g | Protein: 24 g | Fat: 11 g | Saturated Fat: 6 g | Sodium: 1757 mg | Potassium: 450 mg | Fiber: 13 g | Sugar: 5 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Bread
Cuisine: American
Keyword: homemade dough, homemade pizza
Recipe Rating


Monday 5th of July 2021

How does the yeast bloom without using warm water?

Julie Chiou

Monday 5th of July 2021

it still gets activated! this is a cold method. here are two articles on it for more information:,


Monday 26th of February 2018

Why do you think we are interested in your personal life.. We just want a pizza recipe !

Spare us your boring attempt to be humorous....


Wednesday 18th of August 2021

@Peg, Woah.... why even take the time to comment so rudely? You got the recipe, you can easily skip the rest of the blog if you aren't interested. You must be a very unhappy, angry person and I wish for you to be surrounded by kind people. You need some happiness in your life.


Friday 9th of August 2019

That is just rude! You don’t have to read all that’s there but rudeness is not appropriated!!!


Tuesday 27th of February 2018

I don't think that you, or anyone, is interested in my personal life. Never did I think that. I write for me. In case you didn't realize, this blog is my website and I treat it as a personal journal. I'm just graciously sharing free recipes with everyone along the way. Definition of a blog: a regularly updated website or web page, typically one run by an individual or small group, that is written in an informal or conversational style.


Friday 3rd of November 2017

The recipes states after you refrigerate the dough you can wrap in plastic wrap, or put in freezer bag for later use. I would like to make this and use after refrigerating. Do I just roll the dough out and place on pizza pan with toppings and bake? If so, at what temperature? Thank you


Sunday 5th of November 2017

Yep, all you would need to do is let it come to room temperature and then roll it out onto the pizza pan with toppings and bake. I typically bake my pizzas at 500 degrees Fahrenheit for 12-15 minutes.

Mary Nixon

Thursday 30th of March 2017

What different instructions would you use in making this if you do not use instant yeast? I only have regular yeast. Thank you.


Sunday 2nd of April 2017

I'm not super familiar with different kinds of yeast so I'm not sure my instructions would help much. I do think it would be the same though. Just let it bloom :)


Saturday 26th of November 2016

I can't say I use that much whole wheat but I do wonder what you think about the flavor. I have used several variations. I use a tap of baking powder to add stability and just like 2 tbsp of whole wheat to 2 cups of bread flour.

I would like to also hear about your sauce recipe.