Whole Wheat Pizza Dough

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I may have mentioned this before, but I love pizza night. We’ve been having pizza a lot lately. There are just so many ways to mix it up, or use things up that have been sitting in your fridge for a little longer than you’d like.

I wanted to write a few posts about some of the basic recipes I use all the time, like this pizza dough. It’s nice to have recipes like this to use as a jumping off point, to customize any way you’d like.


If you’re not used to the texture of whole wheat dough, it’s going to be a bit different. I promise you that this dough will still rise beautifully and be fluffy and soft in the end, but it is going to have a little more texture to it. If it’s your first time making whole wheat dough, I suggest starting with maybe a half whole wheat to half all-purpose ratio.


Because I use whole wheat flour and flax, I allow quite a bit more of a rise time than the original recipe I adapted this from. I use instant yeast, so theoretically you could roll it out pretty much right away and bake without rising, but I always let it rise at least 45 minutes, up to 1 – 1 1/2 hours. ‘Cause why not? It’s going to be that much lighter and fluffier and I find it much easier to roll out because you don’t have to stretch it as thin.


Feel free to customize the seasonings as you wish — these are the ones my family enjoys.

*This recipe makes enough for 2 15″ pizzas. We always make two and there are only two adults and a two year old in our house, so I figured we probably aren’t the only ones out there who would make 2 anyways. If you only want to make one pizza, the recipe is easily halved. It always freezes very well! Wrap loosely in plastic wrap and place in a large freezer bag and mark it with the date.

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Whole Wheat Pizza Dough
Prep time
Cook time
Total time
This easy whole wheat pizza dough recipes makes enough for 2 15" pizzas -- but it's easy to freeze and use later when you have little time!
Serves: 2 15" pizza crusts
  • 2 tbsp instant yeast
  • 2 cups warm water
  • 2 tbsp sugar
  • 4 tbsp oil
  • 1½ cups all-purpose flour
  • 3 cups whole wheat flour
  • ½ cup ground flax
  • 2 tsp garlic powder
  • 2½ tsp salt
  • 2 tsp dried oregano
  1. In the bowl of a stand mixer combine yeast, water, sugar, and oil with a whisk (don't set in the stand mixer just yet). Let sit until foamy, about 5-10 minutes.
  2. Set bowl into the stand mixer. Add flour, flax, garlic, salt and oregano and knead until dough is smooth, about 5 minutes, adding ¼ cup more water or flour if dough appears dry or wet. (Or feel free to knead by hand -- you'll just need a little more muscle)
  3. Cover and let rest at least 30-45 minutes, or up to 1½ hours on the counter. If you need to leave it longer, just put it in the fridge.
  4. Preheat oven to 400 degrees F.
  5. Divide dough in half. If freezing one crust, set aside in a freezer bag and mark with the date.
  6. Roll out dough the size of your pizza pan or stone. Bake dough (without toppings) 8-10 minutes until slightly puffed and dry looking (not hard, just not wet). Remove from the oven.
  7. Add toppings and bake another 10-12 minutes, until crust is golden brown on the top and underneath and cheese is melted.
  8. Optionally, broil 1-2 minutes until cheese is lightly browned (*I don't recommend broiling low fat cheese as it tends to dry it out).


Adapted from Something Swanky.

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