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5.0 from 3 votes

Easy Whole Wheat Pizza Dough

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.

Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 Pizza Crust
Calories: 474 kcal
Course: Side Dish
Cuisine: Italian

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

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, yeast, sugar, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Use your hands or a rolling pin to stretch each dough ball to your desired shape and thickness.
  9. 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 & Freezing
  • 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.
  • 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.
  • 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.
  • 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.