Homemade Pizza Dough Blend

  • 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
    Prep Time
    10 mins
    Total Time
    10 mins
     

    White & whole wheat flours will make this pizza dough blend a staple in your house!

    Servings: 2
    Ingredients
    • 1 1/2 cups bread flour
    • 1 1/2 cups whole wheat flour
    • 2 tsp granulated sugar
    • 1/2 tsp instant yeast
    • 1 1/3 cup ice water
    • 1 tbsp vegetable oil
    • 1 1/2 tsp salt
    Instructions
    1. 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.
    2. 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.
    3. 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.)

     

  • 25 Comments
    Julie Wampler of Table for Two
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  • Rachel @ Baked by Rachel says:

    Gotta pack on the lbs to stay warm with what weather is coming… or already here brrrr!!! Pass me some challah while I wait for the pizza ;)

  • Taylor @ Food Faith Fitness says:

    I am pretty sure that I am also part bear because I am experiencing the EAT ALL THE FOOD syndrome as well. UGH. WINTER.
    But, Winter is ALL about comfort foods..and pizza is the perfect definition of that! Pinned!

  • marla says:

    Ha! U are funny about the winter. In Telluride it is celebrated hugely!! I’ll take the extra calories for the skiing ;) Love the dough & I’ll give it a try asap!

  • Erin | The Law Student's Wife says:

    Girl, I feel you on the winter-time munchies. Can we move to a cabin, eat challah and pizza, and just NAP?

  • Maria says:

    I am always up for pizza!

  • Lauren @ Climbing Grier Mountain says:

    Ditto what Marla said! Although, I wouldn’t mind snuggling up with a giant pizza:)

  • Sarah @ Making Thyme for Health says:

    Yeast-whisperer, lol. I guess I’m not one either because the food processor is the only method I’ve ever used!

    I love that you snuck some whole grains in the dough. And I’m always craving carbs so bring on the pizza recipes!

  • Heather Christo says:

    There is nothing like a homemade pizza crust!!

  • [email protected]+ciaochowbambina says:

    Oh yeah…pizza = comfort, any way you slice it!!

  • Jennifer @ Show Me the Yummy says:

    Love homemade pizza dough, but not as much as I love your idea of “no weight gain, so I guess I have to move to a tropical island” ;) I’m totally ready for that!

  • Jocelyn (Grandbaby cakes) says:

    This pizza dough looks crazy good!

  • Chelsea @ Gal on a Mission says:

    It really has been cold here in the DC area – way too cold for me! By the way, this look delicious! Can’t wait to try it this Friday for pizza night.

  • Gaby says:

    Great recipe!

  • Linda | Brunch with joy says:

    Blame the cold weather :) And pizza? Yes, I’ll take that, especially when it only takes 10 mins to process.

  • Francesca says:

    Basic isn’t boring – it’s the foundation! I use my pizza dough recipe for focaccia too. I’m also dreading winter (and the holidays, a bit)… so I did what any adult does – booked a flight to DC to see my mama for christmas :)

  • Shaney says:

    Does the dough have to be refrigerated for 24 hours before it can be used ?

    • Julie says:

      It doesn’t have to but it’s recommended.

  • Lance says:

    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.

  • Mary Nixon says:

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

    • Julie says:

      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 :)

      • Ruth says:

        I made with half bread flour and half spouted whole wheat flour. It was awesome!!

  • Nora says:

    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

    • Julie says:

      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.

  • Peg says:

    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….

    • Julie says:

      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.

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