Whole Wheat Pizza Dough with Provolone, Rosemary and Olives

By Yankee Magazine

Apr 25 2013

Using pizza crust yeast eliminates the need to let dough rise; it goes straight from formation into a preheated oven. From a basic master dough, pizza is just the beginning of what form the dough may take. Use this whole wheat pizza crust to make calzones, breadsticks, pizza rustica and breadsticks.

Makes two 14 inch pizzas or one fourteen inch pizza and 4 calzones.


1 1/4 cups whole wheat flour
2 cups white whole wheat flour
1 teaspoon salt
1 package pizza crust yeast
1 1/2 cups warm water (115°-120°F)
1 tablespoon honey or sugar
1 tablespoon olive oil


Preheat oven to 500°F. Place a pizza stone on the bottom rack. Line 2 rimless baking sheets with parchment paper

Combine the flours, salt and yeast in a bowl. Add the water, honey or sugar and olive oil. Combine to make a smooth ball of dough. Divide the dough in half. Spread one half of the dough with your hands into a 14-inch round and place it on the parchment paper. Each of the following toppings will make 1 12-14-inch pizza.

Provolone, Rosemary and Olive Pizza Topping


1 teaspoon olive oil
2 tablespoons fresh rosemary needles
1/2 pound sharp provolone cheese, cut into pieces
8 oil-cured green olives, pitted and cut into small pieces
Grinding black pepper


Brush the dough with the olive oil and press the rosemary needles into the crust. Sprinkle the cheese and the olives over the top. Grind coarse black pepper over the top according to taste.

When the oven is ready, slide the pizza with the parchment paper from the baking sheet onto the stone. Bake for 12-15 minutes or until the bottom crust is nicely browned. Transfer the pizza to a cooling rack. Serve warm.