This recipe is made with 100% whole wheat flour and can be whipped up in less than 30 minutes. Say goodbye to takeout and hello to a quick, healthy, and delicious alternative for your next family pizza night.
Whether you prefer thick or thin crusts, deep-dish or Chicago-style pizzas, this versatile dough has covered you.
Prepare to impress your loved ones with the best homemade pizza dough they've ever tasted. Let's dive in and discover why we love this Whole Wheat Pizza Dough recipe! 🍕
How to Make Whole Wheat Pizza Dough
Note: The full instructions are provided in the recipe card below.
Combine the whole wheat flour, sugar, yeast, and kosher salt in a stand mixer bowl with the dough hook attachment.
While the mixer is running, add the warm water and 2 tablespoons of olive oil and knead until the Whole wheat pizza dough forms into a ball.
If the dough is sticky, add flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes.
Turn the whole wheat pizza dough onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
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📖 Recipe
Easy Whole Wheat Pizza Dough
Ingredients
- 1 kg whole wheat flour
- 2 tablespoons olive oil , plus 2 teaspoons
- 750 ml warm water (120F-130F)
- 17 g instant dry yeast
- 2 tablespoons granulated sugar or honey
- 3 teaspoons kosher
Instructions
- In the bowl of a stand mixer with the dough hook attachment, combine the whole wheat flour, sugar, yeast, and kosher salt. While the mixer is running, add the warm water and 2 tablespoons of olive oil and knead until the dough forms into a ball.
- If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes.
- Turn the whole wheat pizza dough out onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
Notes
- To store: Whole wheat pizza dough, begin by shaping it into a ball and lightly coating it with olive oil to prevent it from drying. Next, place the dough in an airtight container or wrap it tightly with plastic wrap to maintain its freshness. Store the dough in the refrigerator for up to three days.
- To reheat: When reheating whole wheat pizza, it's best to start with thawed dough if you freeze it. Allow the dough to come to room temperature by taking it out of the refrigerator and letting it sit for about 30 minutes. Preheat your oven to the desired temperature for baking the pizza. Roll out the dough to your desired thickness and shape on a lightly floured surface. Transfer the rolled-out dough onto a baking sheet or pizza stone.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
