Whole Wheat Pizza Dough
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Gourmet pizza at home has never been so easy or tasty! In about 45 minutes, you can make this incredibly easy homemade whole wheat pizza dough from scratch to use tonight or later. Freezing instructions included.
Pizza dough is so easy and cheap to make at home. With just a few pantry ingredients, you’ll be rolling out your own pizza dough like a pro! The best part is, this recipe is made with nutritious white whole wheat flour. But unlike many whole wheat pizza dough recipes, it is still light and tasty.
The ingredients in homemade pizza dough are simple. I bet you have most in your pantry already!
- Active dry yeast
- Olive Oil
- White whole wheat flour (or half all-purpose and half whole wheat flours)
The secret to making a light whole wheat dough is using the white whole wheat flour variety, which is now available in most major grocery stores.
Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
How long does it take?
Many people shy away from making dough at home because they think it is a complicated all-day affair. This couldn’t be further from the truth!
In fact, this recipe is done from start to finish in 45 minutes! The dough you assemble only needs to rise for 30 minutes!
Can I freeze pizza dough?
Yes! This is one of the best parts about homemade pizza dough. It works well to make ahead of time and then pop in the freezer until you want to roll it out to make your pizza.
TO FREEZE: After assembling your dough and letting it rise, place it in a freezer bag, making sure to squeeze out all excess air before sealing.
TO PREPARE FROM FROZEN: Thaw the dough in the refrigerator completely. Use within 2-3 days.
Recipes Using Whole Wheat Pizza Dough
Here are some ideas on how to use that delicious pizza dough you just made. Make sure to make our easy homemade pizza sauce, too!
- A custom 16″ pizza – Add pizza sauce, cheese, and any other toppings you want. Cook on a sheet pan at 450°F for 15-18 minutes.
- Mini Pizzas – Split the dough into three small portions and make personal pizzas. Cook on a sheet pan at 450°F for 10-20 minutes. (Times will vary depending on how thin you roll the dough and what toppings are on it.)
- Pizza Stromboli – A fun twist for your pizza night.
- Calzones – Kids love these!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Whole Wheat Pizza Dough
An incredibly easy whole wheat pizza dough recipe that only takes 45 minutes from start to finish.
- 1 cup warm water (110 degrees F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- 2 1/2 cups white whole wheat flour (or 1 1/4 cups whole wheat flour and 1 1/4 cups unbleached all-purpose flour)
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- Proof the Yeast: In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, 5 to 7 minutes.
- Make the Dough: Add the olive oil, honey, and salt to the bowl and stir. Using the dough hook, turn the mixer on low and add the flour in 1-cup increments until all is added. Once a dough starts to form, increase the speed to medium. If the dough is too sticky, add a little more flour. Mix for 5 minutes or until the dough is well combined. Scrape down the sides halfway through the mixing time.
- Let Dough Rise: Dust the (clean) counter with flour to use as a work surface. Remove the dough and knead on the counter a few times and then form a ball. Place the dough ball in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, the dough is ready to use for pizza, calzones, or stromboli pizza or to freeze for later use. If you want to use it later, wrap it in plastic wrap and refrigerate for 2-3 days.
How to Use for Homemade Pizza: If making a large pizza with this dough, bake on a sheet pan in an oven that’s been preheated to 450°F for 15-18 minutes. Baking times and temperatures will depend on the recipe you use with the dough.
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