Classic Whole Grain Pizza Dough

Best with White Sonora (base) + Amber Eden™ (for strength)

This dough bakes up crisp on the outside, chewy inside, and rich in grain flavor — the perfect combination of White Sonora’s tender sweetness and Amber Eden™’s gluten strength.

Ingredients

  • 2 cups (260 g) freshly milled White Sonora wheat flour

  • 1 cup (140 g) freshly milled Amber Eden™ wheat flour

  • 1¼ cups (300 ml) warm water

  • 1 Tbsp olive oil

  • 1 tsp honey or malt syrup

  • 1½ tsp salt

  • 2 tsp instant yeast

Directions

  1. Mix: Combine warm water, yeast, and honey. Stir in flours, olive oil, and salt until a soft dough forms.

  2. Rest (autolyse): Let sit 20–30 minutes to allow the bran to hydrate.

  3. Knead: Knead 8–10 minutes until elastic.

  4. Rise: Cover and rise 1–1½ hours until doubled.

  5. Shape: Divide into rounds; rest 10 minutes, then press or roll out.

  6. Pre-bake: Bake at 475°F (245°C) for 5 minutes before adding toppings.

  7. Finish: Add sauce, cheese, and toppings. Bake another 8–10 minutes until golden and crisp.

Notes

  • For a softer, more extensible dough, increase water slightly (up to 320 ml).

  • For extra flavor, cold-ferment overnight in the refrigerator after the first rise.

  • White Sonora’s natural sweetness enhances tomato-based sauces — and its low bitterness means even the crust edges are delicious.