Whole Wheat Pizza Dough

This is an easy recipe for whole wheat pizza dough that is soft and tender, and bakes up perfectly every time! It is the perfect pizza dough recipe to use for all your homemade pizzas!

The Best Whole Wheat Pizza Dough Recipe

If you think using Whole Wheat Pizza Dough to make homemade pizza, results in a dense, thick, flavorless pizza crust--this recipe will proof that theory wrong!

After years (seriously years) of working to perfect my pizza dough recipe, I finally created a fool-proof pizza dough that is made with 100% whole grains.

For many, many reasons, this is the MOST perfect recipe for whole wheat pizza dough.

• 100% Whole Grain. This recipe uses whole white wheat flour instead of traditional whole wheat flour. Whole white wheat flour is simply flour ground from white wheat yet is still 100% whole grain. Whole wheat flour is technically whole red wheat flour and is ground from red wheat. The difference is not only in the color. The white wheat flour is a bit lighter and rises easier, creating a softer, more tender whole eat pizza crust. but rises easier than whole red wheat flouryet is is soft, tender, and most importantly delicious!
• Super easy to make! This Whole Wheat Pizza Dough can be made by hand, using a stand-mixer or even a breadmaker.
• Rolls out like a dream. There is nothing much more frustrating than pizza dough that won't stay stretched out on a pizza pan or rips easily when trying to roll it out. However, I have added a step that ensures the gluten relaxes enough to make this dough hold its shape and roll out perfectly.
• Packs in nutrients. Because this pizza crust is made with 100% whole grains, it packs in fiber and nutrients into each bite--which is important when you are enjoying pizza as often as my family does!
• Flavorful. None of the above matters if the flavor of the pizza crust is bland. But thanks to the honey and olive oil, this crust has the perfect flavor. It is nutty and slightly sweet--simply perfect.

This whole wheat pizza crust is not only wholesome, it is is seriously the best recipe for pizza dough. The perfect excuse to enjoy homemade pizzas more often!

Key Ingredients

• 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 if that is what you have on hand.
• Yeast: This recipe is designed using dry active yeast, not quick start yeast.
• Water: Be sure your water is between 105-115 degrees F, which allows yeast to activate. If the water is too hot, the yeast will be killed and the if the water is not warm enough, the yeast will not activate. The water should be warm, but not hot to to the touch. To be precise, use a digital thermometer the first couple times you make this pizza dough recipe. 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, as it flavors the dough, while helping to activate the yeast.
• 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 Whole Wheat Pizza Dough

• 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.

Important: If your yeast does not foam, your water was either too hot or cold OR your yeast was expired. You MUST start over.

• Once the yeast mixture is bubbly, stir in the oil.
• Slowly add in the salt and flour and mix with a wooden spoon or with dough attachment on a stand mixer at low speed until the dough just comes together.
• Once the flour has been mixed into the water mixture and the dough comes together, turn your stand mixer to medium-low and let the dough knead for 5- 7 minutes. You can also knead the 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 the dough into a lightly oiled bowl and cover with plastic wrap or kitchen towel.

• Let the dough rise for 30-45 minutes, at room temperature, or until it doubles in size. Keep in mind that the amount of time it takes for dough to rise is dependent on the temperature and humidity in your house.

• After the dough has doubled in size, punch the dough dough and let it rest for another 10-15 minutes. This is key to the pizza being able to be shaped as desired. I typically use this time to preheat my oven for baking the pizza.
• After the 10-15 minutes has passed, turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough out to ¼ inch thick for traditional pizza crust or ⅛ inch thick for thin pizza crust.

• Transfer the dough to pizza pan or baking sheet.

• Top pizza dough as desired and bake until toppings are warmed through and crust is browned.

Bread Machine Whole Wheat Pizza Dough

If you have a bread machine with a dough cycle, it will make making whole wheat pizza dough nearly hands-off.

• Fit the bread pan into the base of the bread machine. Be sure the dough hooks are fitted securely.
• Pour the warm water into the bread pan.
• Add in honey and oil.
• Add HALF of the flour, followed by the salt, then the remaining half of the flour.
• Make a well in flour and add in the yeast.
• Set the bread machine to the dough cycle.
• Once the cycle is complete, remove the dough from the bread maker and place it onto a floured surface. Punch the dough down and let rest another 10-15 minutes.
• Proceed to use the dough as you like.

Remember these Tips

While making homemade pizza dough is easy, there are a few things you must remember to ensure success. These tips apply when making whole wheat pizza dough AND pizza dough with all purpose flour.

• 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.
  • For the Water: Use a measuring cup designed for liquid measurements. 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.
  • For the Flour: It is important to spoon, not scoop, the flour into a measuring cup, as this yields a more accurate measurement.
• Be patient. It is important to exercise patience when letting the yeast bloom, kneading the dough, and letting the dough rise.
  • Blooming the yeast: The yeast must bloom in warm water for several minutes to activate. If the water does not become bubbly after several minutes, you must start over.
  • Kneading the dough: This 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.
  • Resting the dough: 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.

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 to use at a later time.

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 the dough 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 the dough out and baking.

Using Whole Wheat Pizza Dough

This whole wheat pizza dough is the perfect base for ALL of your homemade pizzas. From topping with pizza sauce and cheese for a classic cheese pizza, to more creative toppings to Pizza Bread, this wheat pizza dough is sure to become a staple at your house.

• Taco Pizza
• Spinach Pizza
• Tomato Pizza
• Buffalo Chicken Pizza
• Pulled Pork Pizza

Next time you are craving pizza, give this whole wheat pizza dough recipe a try, and then be sure to leave a review and comment below.

This post was originally published in 2018 but was updated in 2020 with new pictures and video.