This is an easy recipe for whole wheat pizza dough that is soft and tender and bakes up perfectly every time! This pizza dough recipe will become your go-to recipe to use for all your homemade pizzas!
You can prepare this easy pizza dough using a stand mixer, in a bread machine, or simply by mixing by hand. It is the perfect base for all your favorite homemade pizzas like Taco Pizza, Spinach Pizza, or Buffalo Chicken Pizza, or makes a delicious base for Pizza Bread.
If you were to ask my kids what their favorite thing that I make for dinner would be, they are likely to say Pizza. They LOVE my homemade pizza recipes and beg me to make them on a weekly basis.
The funny thing is that it took me YEARS to master the perfect pizza crust.
This recipe for pizza dough that I finally have crafted is PERFECT.
The dough is soft and tender, yet made with 100% whole grains. It rolls out easily and holds its shape--which there is nothing much more frustrating than pizza dough that its shape or won't stay stretched out on a pizza pan or rips easily! This pizza dough is flavorful too, thanks to using olive oil and honey.
This is seriously the best recipe for pizza dough and it happens to be incredibly easy to make as well.
- Flour: To keep this light and tender while still using 100% whole grains, I strongly recommend using whole white wheat flour. It is a lighter flour than whole wheat flour but is still 100% whole grains. Whole wheat flour will work but will produce a denser pizza dough. Feel free to use all-purpose flour as well for this pizza dough.
- Yeast: This recipe is designed using dry Active yeast, not quick start yeast.
- Water: Be sure your water is between 105-115 degrees, which allows yeast to activate. Any hotter than that, the yeast may be killed and if the water is not warm enough it may not activate the yeast. Use a digital thermometer to be precise. After making this recipe a few times, you will be able to tell by touch the correct temperature of the water.
- Honey: You need a bit of sugar to add flavor to this dough and to help activate the yeast. Honey is my sweetener of choice, but you can use white sugar in place of the honey.
- Olive oil: Extra virgin olive oil is going to impart the best flavor in your pizza dough and is strongly recommended. Canola oil can be used in a bind, but I never recommend vegetable oil or coconut oil in pizza dough.
How To Make Homemade Pizza Dough
There are two important things to remember when making pizza dough at home.
- Be precise. It is important to measure your ingredients carefully for pizza dough. Not enough water and your dough will be tough and dense. Too much flour and you are left with the same predicament. Be sure to measure the water in a measuring cup designed for liquid measurements. It is also important to spoon, not scoop, the flour into a measuring cup, as this yields a more accurate measurement. You also want to be sure your water is just warm enough to activate the yeast. The water should be warm, not hot, to the touch, or measure 105-115 degrees Fahrenheit.
- Be patient. It is important to exercise patience when letting the yeast bloom, kneading the dough, and letting the dough rise. The yeast must bloom in warm water for several minutes to activate. Kneading the dough will take several minutes and you do not want to skimp on that or the gluten will not properly develop and the dough will not be elastic or smooth. You also need to be sure to let the dough double in size and then rest again for a short time after punching down. These are all tips for developing the dough's elasticity and keeping the dough soft and tender.
Once you know to those keys, the actual process of making the dough is super simple.
- In a large bowl mixing bowl (or bowl for your stand mixer), pour in warm water, honey, and yeast. Mix gently and allow yeast and honey to dissolve in warm water and yeast to become active. This takes 5-10 minutes and you will know it is done once your yeast begins to bubble and get foamy.
- Once the yeast mixture is bubbly, stir in the oil.
- Slowly add in the salt and flour and mix with a wooden spoon by hand, or with dough attachment on a stand mixer at low speed until the dough just comes together.
- Once the flour has been mixed into water mixture and dough comes together, turn your stand mixer to medium-low and let the dough knead for 5- 7 minutes. You can also knead dough by hand on a floured surface for 8-10 minutes. You will know your dough is done kneading when it forms a smooth, firm ball.
- Place in a lightly oiled bowl and cover with plastic wrap or kitchen towel.
- Let dough rise for 30-45 minutes, at room temperature, or until it doubles in size. The amount of time it takes for dough to rise is dependent on temperature and humidity in your house.
- Punch dough down and let rest another 10-15 minutes. This is key to the pizza being able to be shaped as desired.
- On a lightly floured surface roll the dough out to ¼ inch thick for traditional pizza crust or ⅛ inch thick for thin pizza crust.
- Transfer dough to pizza pan or baking sheet.
- Top pizza dough as desired and bake until toppings are warmed through and crust is browned.
Make-Ahead and Freezing Instructions
Because pizza night is such a favorite at my house, I love to double or triple my recipe for homemade pizza dough and then refrigerate the dough for up to 3 days or freeze the prepared pizza dough for up to 3 months to use as desired.
To prepare pizza dough in advance, prepare the dough up through the first rise. Once the dough has doubled in size, punch down and divide into 1 pound balls of dough (this is one recipe worth of dough.) Lightly oil a freezer-safe gallon storage bag with 1-2 teaspoons of oil. Transfer pizza dough into the storage bag and seal well. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To use refrigerated pizza dough, remove the dough from the storage bag and place it into an oiled bowl. Cover with a towel and bring to room temperature 1 hour before rolling out the dough out and baking.
To use frozen pizza dough, thaw the dough in the refrigerator overnight. Once thawed, place dough in an oiled bowl, cover with a towel and bring to room temperature 1 hour before rolling out the dough out and baking.
Use Pizza Dough to Prepare:
- Grilled Pulled Pork Pizza
- Chicken Fajita Pizza
- Taco Pizza
- Spinach Pizza
- Tomato Pizza
- Buffalo Chicken Pizza
Next time you are craving pizza, give this wholesome pizza crust recipe a try! It is sure to become a go-to staple in your house.
- ¾ cups warm water 105-115 degrees
- 2 teaspoons yeast
- ½ tablespoon olive oil
- ½ tablespoon honey
- 1 ¾ cups flour see notes
- ½ teaspoon salt
Pizza Dough By Hand/Mixer
- Combine the water, honey, and yeast and let sit for about 5-10 minutes in a large mixing bowl (or bowl of your stand mixer with a dough hook attached.)
- Once the yeast mixture is bubbly, mix in the oil. Add the flour and salt slowly and mix in as you go, with the dough hook or a large spatula, until well combined.
- Once the pizza dough comes together, knead for 8-9 minutes by hand on a lightly floured surface or with the dough hook of a stand mixer on low-medium speed for 5-7 minutes.
- Place dough in oiled bowl and cover and leave in a warm spot for 30-45 minutes, to rise until doubled in size.
- Punch dough down and let rest another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
Pizza Dough in Bread Machine
- Pour water into a bread machine. Add in honey and oil. Add in flour and salt. Make a well in flour and add yeast.
- Set bread machine to dough cycle.
- Remove dough from bread maker and place on a floured surface. Punch dough down and let rest another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
To Bake Pizza Dough
- Preheat oven to 425 degrees.
- For a thin crust: Roll out dough to ⅛ inch thick and top as desired. Bake on pizza stone or baking sheet for 12-15 minutes.
- For a thicker crust: Roll dough out to ¼ inch thick and top as desired. Bake on a pizza stone or baking sheet for 18-20 minutes.
- This recipe yields 1 pound of pizza dough.
- Use whole white wheat flour for a 100% whole wheat pizza dough. This recipe works with all-purpose flour as well.
- Spoon your flour into your measuring cup to get a more accurate measurement than scooping flour right from bag or weigh your flour. This recipe would use 210 grams of flour.
- Feel free to substitute white sugar for honey.
- Feel free to add in up to 1 teaspoon each of garlic powder, Italian seasoning, oregano, crushed red pepper flakes for additional flavor to the pizza crust.
- If you find your pizza dough is not keeping it's form after you roll it out, cover the dough with a kitchen towel and let rest an additional 10-15 minutes.
- Freezing Pizza Dough: Prepare dough as directed and let rise one time. Once you punch dough down, place the dough into a freezer-safe bag that has been lightly coated in 1-2 teaspoons olive oil. Seal the bag tight and store in the freezer for up to 3 months. seal tight. To use frozen pizza dough, thaw in refrigerator overnight. Once thawed, place dough in an oiled bowl, cover with a towel and bring to room temperature 1 hour before rolling dough out and baking.