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. You can also use this as calzone dough!
Why Make Pizza Dough at Home?
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.
Ingredients Needed
The ingredients in homemade pizza dough are simple. I bet you have most in your pantry already!
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 to Make Whole Wheat Pizza Dough
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! Look how easy this is to make in just 45 minutes.
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 the 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.
Time to Use or Store It
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. See freezing instructions below.
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 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. Alternately, you can divide the dough into smaller dough balls and freeze.
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.)
- Stromboli Pizza – A fun twist for your pizza night.
- Cheese Calzones – Kids love these!
- Pepperoni Calzones – Everyone loves these!
FAQs
Yes, you can make the dough a day in advance and let it rise slowly in the refrigerator overnight. Allow it to come to room temperature before shaping and baking.
If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
You can preheat a pizza stone in the oven and bake the pizza directly on it. Another idea is to brush the crust with a little olive oil before baking.
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.
Ingredients
- 1 cup warm water (110°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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
Notes/Tips
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.
- If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
- If the dough is too sticky, add a little more flour.
I’ve tried a handful of pizza dough recipes. Some were whole wheat and some were not but this is the best I have tried. And, I made it with my two preschoolers with a hand mixer dough hook and it still turned out good. Looking forward to making a double batch and freezing in the future.
Oh man, we love hearing this feedback…especially that you made it with your littles. Love that so much! Thanks for taking the time to leave a review, Julie.