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Whole Wheat Pizza Dough
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4.14 from 22 votes

100% Whole Wheat Pizza Dough

A truly whole wheat pizza dough full of fiber and whole grains and soft, chewy texture. Especially great for those who are following a heart-healthy diet or trying to avoid refined (white) flour.
Prep Time5 mins
Rising Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: heart healthy pizza dough, pizza dough, pizza dough recipe, whole wheat pizza dough
Makes: 2 balls (to make two 12-inch pizzas)
Cost: $6

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Wooden spoon or dough whisk
  • Large bowl with lid

Ingredients

  • 3.5 cups whole wheat flour plus 1 to 3 tablespoons if needed
  • 1 packet instant dried yeast (a.k.a. quick-rise yeast)
  • .5 to 1 teaspoon sugar
  • .5 to 1.5 teaspoons fine sea salt
  • 1 tablespoon extra-virgin olive oil or other oil of choice
  • 1 tablespoon raw honey
  • 1.5 cups warm water
  • Nonstick cooking spray or oil for greasing the bowl

Instructions

  • In a large mixing bowl, stir together the flour, yeast, sugar, and salt. Add the oil, honey, and warm water, and mix with a wooden spoon or dough whisk until the dough comes together. Continue mixing with your hands, squeezing the dough through your fists, until all the flour is incorporated. If the dough seems too wet and sticky, add more flour, 1 tablespoon at a time, kneading after each addition, until the dough is easier to work with. (It will be softer than typical white flour pizza dough, but it shouldn't stick to your hands.)
  • Coat the inside of a large lidded bowl with cooking spray, or drizzle it with olive oil. Place the dough in the bowl and turn to coat it in the oil. Cover the bowl with the lid (or plastic wrap, if you don't have a bowl with a lid) and let the dough rise in a warm place for 1 hour or until it has doubled in volume and you can see little bubbles on the top.
  • Dust your work space with whole wheat flour. Take the dough out of the bowl, divide it into 2 equal-size balls, and place them on the floured work space. (Or, you can place each ball in its own freezer-safe zip-top bag and freeze it for up to 3 months.) Cover the dough with a piece of plastic wrap or an upside-down bowl (I use the same one the dough rose in). Let the dough balls rest until they puff up a bit, 15 to 20 minutes, before rolling/stretching for pizza.