I wanted to create a whole-wheat pizza dough that yields a soft, chewy texture and is packed with flavor-just like my classic pizza dough recipe that my family loves.
While many recipes for whole-wheat pizza dough call for a mix of white and whole wheat flours to avoid a dense, heavy crust, this recipe achieves the perfect balance using only whole wheat flour.
The result is a light, chewy crust that doesn't compromise on taste. I prefer white whole wheat flour for its milder flavor, but regular whole wheat flour works just as well.
This recipe makes enough dough for four large pizzas or seven medium ones, making it perfect for feeding a crowd or meal prepping for future dinners.
It's also freezer-friendly! Simply divide the dough into portions, freeze, and thaw when pizza night arrives. Roll it out, add your favorite toppings, and enjoy a homemade pizza that's as simple as it is delicious.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Whole Wheat Flour: Provides structure and a hearty texture for the dough. I like using white whole wheat flour for a lighter flavor.
- Instant Yeast: Rises faster and doesn't need proofing. You can substitute active dry yeast, but it will take longer to rise. To activate, dissolve it in warm water for 5 minutes until frothy, then add it to the flour, oil, and salt.
- Sugar: Enhances flavor and promotes browning. You can omit it if preferred.
- Salt: Balances the dough's flavor.
- Water: Activates the Yeast and helps form a smooth dough.
- Extra Virgin Olive: Adds richness and tenderness. You can substitute it with regular olive oil if desired.
How to Make Whole Wheat Pizza Dough
Note: Full instructions are provided in the recipe card below.
- Mix whole wheat flour, yeast, sugar, salt, oil, and warm water in a stand mixer.
- Knead for 5-7 minutes until smooth and elastic.
- Let rise in an oiled bowl for 1 hour.
- Punch down, divide into balls, and coat with olive oil.
- Store in freezer bags, refrigerate for up to 3 days, or freeze for up to 3 months.
- Let refrigerated dough sit for 30 minutes; thaw frozen dough before using.
- Stretch or roll dough, and add toppings.
- Preheat oven to 500°F, and bake for 8-15 minutes until golden.
- Slice and serve.
For a Classic pizza crust, check out my homemade pizza dough recipe.
Make Ahead & Freezing
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
Camila's Tips & Variations
- For a Crispy Finish: Brush with olive oil before baking for a golden, crispy exterior.
- Herb-Infused Oil: For extra flavor, brush with an herb-infused olive oil before baking.
Frequently Asked Questions
What if my dough is too sticky?
If your dough is too sticky, simply add more flour, a tablespoon at a time, until it becomes smooth and manageable.
What should I do if my dough is too dry?
If the dough is dry and crumbly, add water or oil, one teaspoon at a time, until it comes together and becomes soft.
Why is my dough not rising?
This could be due to old yeast or an environment that's too cold. Make sure your yeast is fresh, and allow the dough to rise in a warm, draft-free area.
How do I know if my yeast is still active?
To test yeast, dissolve it in warm water (around 100°F/37°C) with a pinch of sugar. If it becomes frothy within 10 minutes, it's still active. If it doesn't, it's time to replace it.
Recipe
Easy Whole Wheat Pizza Dough
Ingredients
- 1 kg white whole wheat flour or 100 % whole wheat flour
- 4 tablespoons extra virgin olive oil or olive oil
- 700 to 750 ml warm water (110F-115F) , adjust as needed
- 15 g instant dry yeast
- 2 tablespoons granulated sugar or honey
- 25 g (4 teaspoons) kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, yeast, sugar, and salt.
- Switch to the dough hook attachment. Add the softened butter or oil and warm water, then mix until the dough forms a shaggy mass. Knead on medium-low speed for 5 to 7 minutes or until the dough is smooth and elastic. It should pull away from the sides of the bowl and form a ball. If the dough is too dry, add water 1 tablespoon at a time; if too sticky, add flour 1 tablespoon at a time.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 40 minutes to 1 hour.
- Punch down the dough to release air bubbles. Divide it into 4 equal pieces for large pizzas or 7 for medium ones. Roll each piece into a ball.
- Coat the dough balls with olive oil and place them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 3 months.
- For refrigerated dough, let it sit at room temperature for 30 minutes before stretching. For frozen dough, defrost overnight in the refrigerator or let it sit at room temperature for 2 hours before using.
- If using immediately, cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 to 20 minutes to allow for a slight rise.
- Use your hands or a rolling pin to stretch each dough ball to your desired shape and thickness.
- Preheat the oven to 500°F and position a rack 4 to 5 inches from the broiler element. Lightly dust a baking sheet with cornmeal. Place the stretched dough on the sheet. Using the back of a spoon or ladle, spread your sauce evenly, leaving a ¾-inch border around the edges. Sprinkle mozzarella cheese, followed by the toppings. Bake for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling, rotating the pizza halfway through baking. Slice and serve warm.
Notes
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
