All that stands between you and the best, easiest homemade Whole Wheat Pizza Dough of your life is 40 minutes and a few ingredients you probably have in your pantry right now.
Whenever someone asks me my desert island food, the answer is pizza (close second is ice cream, especially Banana Ice Cream).
While the frozen stuff can hit the spot every now and then, absolutely nothing compares to pizza dough you make yourself from scratch.
This healthy pizza dough recipe is made with whole wheat flour, is crisp at the edges and tender within, and will wow you, both with its ease and its more complex, fresh-baked flavor.
Taking a bite of a warm, hot-from-the-oven slice of pizza (like Ricotta Pizza) when you’ve made the dough from scratch is one of the most pleasurable, scrumptious, and satisfying of mealtime moments.
Here’s a little secret: homemade pizza dough is E-A-S-Y.
Don’t let baking with yeast intimidate you.
- Yeast is just an ingredient, like flour, honey, or anything else.
- As long as the yeast is not expired and you take the temperature of your water to make sure it’s not too hot or too cold, you’ll succeed, I promise!
Plus I have a quick, foolproof yeast check at the beginning of the recipe to make sure your dough rises perfectly.
Healthy Pizza Dough Any Night of the Week
Homemade pizza (especially this Balsamic Brussels Sprouts Pizza) is one of our most prized dinners on both weeknights and weekends alike.
This is my go-to pizza dough recipe for a few reasons:
- It’s ideal for busy weeknights. This simple recipe requires only 10 minutes to knead, 30 minutes to rise, and 10 seconds to devour (5 seconds if you’re Ben).
- It yields enough dough for two large pizzas. Make the dough tonight for Buffalo Chicken Pizza, then use the second half for Burrata Pizza tomorrow! (Or make them both tonight; no one will be mad.)
- The unbaked dough stores beautifully in the fridge or freezer. Pizza now and later? Yes, please! Try this Carbonara Pizza with leftover dough.
- Uses a healthy blend of all purpose and whole wheat flour. Whole wheat pizza dough is healthy compared to pizza dough made with only all-purpose flour, as whole wheat flour is higher in nutrients and fiber. If you use cheese in moderate amounts and load up your pizza with vegetables (I love this Beet Cheddar Apple Pizza), then it is certainly a healthy option to enjoy in moderation.
5 Star Review
“Thank you for this recipe! My result gets better each time I make it. The ingredients are so simple and clean!”— Maria —
How to Make Whole Wheat Pizza Dough
Ditch that tube of store-bought pizza dough and never stray down the frozen pizza aisle again with this easy weeknight whole wheat pizza dough recipe.
You can use it for pizzas, calzones, breadsticks, and more.
- Active Dry Yeast. You’ll need 2 standard-sized (1/4-ounce) packets, which is the equivalent of a scant 4 1/2 teaspoons.
Whenever activating yeast, make sure to warm the water to the temperature specified on the package of your yeast. Too cold, and it will not activate fully. Too hot, and you risk killing the yeast.
Most yeast manufacturers call for a temperature ranging from 105 degrees F and 120 degrees F. Check your packet for specifics.
- Honey. Naturally sweetens the dough and provides “food” for the yeast.
- Olive Oil. Contributes subtle flavor, moisture, and richness.
- White Whole Wheat Flour. Gives pizza made with this crust a healthy dose of whole-grain goodness without being too dense or heavy.
- All Purpose Flour. Keeps the final dough tasting mild and light.
- Vital Wheat Gluten. Optional, as a dough enhancer.
- Salt. Vital for making the dough flavorful rather than bland.
- Combine water, yeast, olive oil, and honey in a bowl.
- Add part of the flour, the vital wheat gluten (if using), and salt. Mix on medium-low and gradually add the remaining flour until a soft dough forms.
Do yourself a favor, and use a stand mixer to prepare this dough. You can move onto other tasks while the dough mixes in the background hands free.
- Knead until a smooth, elastic dough forms. Cover, let rise for 30 minutes.
- Divide dough into two balls. Then use, refrigerate, or freeze, as desired.
- To bake, roll out the dough, top with sauce, cheese, and toppings of your choice, then bake in a 450 degree F oven until golden. ENJOY!
- To Store. Unbaked pizza dough can be rolled into a ball and stored well wrapped in plastic in the refrigerator for two days. If refrigerated, let rest at room temperature for 15 minutes, then proceed to roll the dough as directed.
- To Freeze. Keep unbaked whole wheat pizza dough in the freezer, wrapped tightly in plastic, for up to one month. Thaw frozen dough in the refrigerator overnight.
Recommended Tools to Make this Recipe
- Pizza Stone. For those who want to take their homemade pizza to the next level.
- Sheet Pan. A versatile kitchen staple for sheet pan pizza, cookies, and roasted vegetables.
Frequently Asked Questions
When baking with yeast, always check its expiration date prior to using. Also, make sure to measure properly and activate using water heated to the manufacturer’s recommended temperature. Your yeast should “bloom” (meaning look foamy and active). If it doesn’t, your yeast may be bad or your temperature is off.
Some whole wheat pizza doughs recipes are vegan. This one as it is written is not because it contains honey. To make this recipe vegan, you may try swapping the honey for an equal amount of granulated sugar.
Absolutely this a great pizza dough for grilling. My preferred method is to use a pizza stone on the grill to prevent the pizza from sticking. Preheat the stone directly on the grill over high heat, then use a pizza peel to slide the assembled pizza onto it. Cover and cook.
Since whole wheat flour absorbs more moisture than all-purpose flour, you will need to add additional water to the recipe to keep the dough from being dry. Note that your dough will be more dense (but if this is OK with you, it’s OK with me!). This whole wheat pizza crust uses a blend of half whole wheat flour and half all-purpose flour for the best of both worlds.
Whole Wheat Pizza Dough
- 1 1/4 cups warm water 100 to 110 degrees F
- 2 envelopes active dry yeast about 4 1/2 teaspoons
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 cups white whole wheat flour
- 2 cups all purpose flour plus extra for kneading
- 3 tablespoons vital wheat gluten optional (will yield a fluffier dough)
- 1 1/2 teaspoons kosher salt
- Place the water, yeast, olive oil, and honey in the bowl of an electric mixer fitted with the dough hook. (If the bowl is cold, start with warmer water so it remains at least 100 degrees F when you add the yeast.)
- Add the 2 cups white whole wheat flour, 1 cup of the all-purpose flour, the vital wheat gluten (if using), and the salt. Mix on medium-low speed. (If you do not have a stand mixer, complete this step in a regular mixing bowl and use a wooden spoon to combine the ingredients.)
- As you mix, slowly add the remaining 1 cup all purpose flour, adding just enough to make a soft dough. Mix the dough on medium-low speed (or knead by hand on a well-floured board) for 8-10 minutes, until smooth and elastic, sprinkling it with flour as needed to keep it from sticking to the bowl.
- Spray a large, clean mixing bowl with cooking spray, then place the dough in the bowl and turn it once to coat. Cover the bowl with plastic wrap and allow it to rest at room temperature for 30 minutes.
- Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you are only making 1 pizza, wrap the second dough tightly in plastic and refrigerate for up to three days or freeze for up to one month.
- To bake the dough into a pizza: Place a rack in the upper third of your oven and preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or dust the baking sheet with cornmeal. Place the dough on a lightly floured surface, then roll it gently into a 11×14-inch rectangle, working from the center. If the dough springs back, allow it to rest a few minutes, then continue. Transfer the dough to the prepared baking sheet, then top with desired pizza toppings, being careful not to add too many, or the crust will not crisp in the center. Bake for 12-15 minutes, until the crust is golden and lightly crisp.
- TO STORE: Unbaked pizza dough can be rolled into a ball and stored well wrapped in plastic in the refrigerator for two days. If refrigerated, let rest at room temperature for 15 minutes, then proceed to roll the dough as directed.
- TO FREEZE: Keep unbaked whole wheat pizza dough in the freezer, wrapped tightly in plastic, for up to one month. Thaw frozen dough in the refrigerator overnight.
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