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Flaxseed Pizza Dough


  • 1 ¼ Cup Bread Flour
  • 1 Cup All Purpose Flour or white whole wheat flour
  • Cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 1 Tsp Kosher Salt
  • 1 Tsp Dry Active Yeast dissolved in 1 Tbsp Warm Water
  • ¾ Cup Warm Water
  • 1 1/2 Tsp Extra Virgin Olive Oil


  • In a medium bowl, add the bread flour, all purpose flour, flaxseed, salt, and dissolved yeast and briefly stir to combine, with a wooden spoon. Pour in the warm water and continue to stir. (Alternatively, you could make in an electric mixer and use a dough hook, on low speed).
  • When a soft sticky dough begins to form, transfer to a clean work surface. There will be some excess flour and dry dough crumbles - you will be able to blend this in as you knead.
  • Knead well with the heel of your palm for about 8-10 minutes or until it can be formed into a smooth ball. The dough should be elastic and stretch as you pull it apart but not easily break.
  • When you can shape the dough into a ball, transfer it to a clean bowl and coat with a thin layer of extra virgin olive oil. Cover the bowl with plastic wrap and place a dishtowel on top. Find a warm, dark place to let it rise and leave ir for 8 hours until the dough doubles in size.
  • Once the dough rises and doubles in size (about 8 hours), remove the dough from the bowl. Punch it down to its original size and divide it in half.  Use immediately or store in the refrigerator or freezer for later use.


  • If you are making the dough in advance, wrap each ball tightly in plastic wrap and store in the refrigerator for a few days or freeze for up to 3 months. Defrost in the refrigerator overnight and let the cold dough sit out at room temperature for a couple of hours before stretching or rolling.
  • The ideal rising temperature for dough is around 80-90F. A great spot for leaving the dough to rise is actually in the oven - preheat at a low temp for a couple of minutes and then turn it off; make sure it is isn’t too hot inside and place your bowl of covered dough in the slightly warmed oven for the rise.