Over the years, I’ve been using whole grains in more and more of my bakes. I first started with homemade bread, but I’ve even been using it more in cookies, pie crusts, and even classic childhood recipes like Blueberry Muffins and Strawberry Shortcakes. Naturally, these rustic whole grains have found their way to my homemade pizza dough, too! I usually use a blend of whole wheat and white flour, but after a lot of testing I recently landed on a 100% whole wheat pizza dough that’s tender and even more flavorful. As a bonus, it’s very beginner-friendly and incredibly fast to make. My biggest problem with homemade pizza dough is that it usually takes hours or even a couple days to make depending on the recipe. I will say in cases like my Neapolitan Pizza Dough it is worth it! But that time commitment doesn’t work well for last-minute pizza cravings, a busy schedule, or occasional meal prep laziness, making it all too tempting to order delivery. This whole wheat pizza dough is not only robust and flavorful but it’s also ready to bake in about 45 minutes, with a hot pizza ready to slice in just over an hour. I mix it in one bowl and knead it by hand, but you can use a stand mixer if you don’t want to get your hands dirty.
Why Whole Wheat?
Whole wheat is less processed and full of fiber. But more importantly, I love its complex flavor compared to white flour. It’s nutty, earthy, and slightly sweet. When it comes to pizza, some people are afraid that whole wheat dough will overpower the flavors of the toppings. But I can’t think of many pizza sauces and toppings that don’t pair well with a hearty whole-wheat crust.
Whole Wheat Pizza Dough Ingredients
You likely already have everything you need to make a wholesome whole-wheat pizza crust. With some creativity, you likely have some delicious toppings for the pizza too. Here’s what you need:
Whole wheat flour: Whole wheat flour has a nutty, earthy flavor. And being a whole grain, it’s healthier too. If you prefer a lighter taste, substitute with the same amount of white whole wheat flour or use a 50/50 blend of whole wheat flour and bread flour. Instant yeast: I like to use instant yeast because it’s added right to the dry flour without activating it first, and it works faster than active dry yeast. You can substitute with an equal amount of active dry yeast by extending the rising time by 15 to 20 minutes. Salt: Salt is key to bringing the most flavor out of the whole wheat flour and preventing a bland crust. Extra virgin olive oil: A little bit of olive oil makes the dough softer and more supple. It also makes it easier to stretch the dough into shape. Honey: A drop of honey adds a touch of sweetness that complements the nutty flavor of whole wheat flour and provides easily accessible sugars for the yeast. Use a high-quality honey that’s not too overpowering, like our Greek Alfa Honey from Crete. If you’re using a pizza peel: Cornmeal and all-purpose flour. Cornmeal prevents the dough from sticking to the pizza peel so you can slide the pizza onto the preheated pizza stone.
How to Make This Whole Wheat Pizza Dough Recipe
The dough is a bit sticky while you’re kneading it, but you’ll be rewarded with a soft, chewy crust that is never dry or tough. The best part is, that you can embrace a last-minute pizza craving with a homemade pizza ready to eat in just over an hour. Here’s how to make it:
Make the Dough and Let Rise
Mix the dough: In a large mixing bowl, whisk together 2 cups whole wheat flour, 2 teaspoons instant yeast, and 1 teaspoon kosher salt. Pour in 3/4 cup (180ml) warm water, 1 tablespoon olive oil, and 1 teaspoon honey (optional). Stir with a wooden spoon until a shaggy dough starts to come together. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into a ball. (Alternatively, knead the dough in a stand mixer fitted with the dough hook on low speed for about 4 minutes.) Let the dough rise: Lightly grease the mixing bowl with olive oil and set the ball of dough in the bowl. Cover and leave it in a warm spot to rise for 30 to 45 minutes, or until nearly doubled in size.
Stretch, Top, and Bake
Get ready to bake: Preheat your oven to 500°F. If you’re using a pizza peel, place a pizza stone on a rack in the oven to preheat. Prevent sticking. If using a pizza peel, lightly dust with all-purpose flour and cornmeal. Or coat a baking sheet or large cast iron skillet with a thin layer of olive oil. Stretch the dough. Set the dough on your chosen surface and stretch into a circle about 12 to 14 inches in diameter. (Alternatively, divide the dough in half for two smaller pizzas.) With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. To form the crust, leave the edges of the dough slightly thicker than the middle. Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings. Reduce the oven temperature to 450°F and bake. If you’re using a pizza peel, carefully shimmy it and slide the pizza off onto the baking stone. Bake for 16 to 18 minutes or until the crust is golden brown and the toppings are cooked. For a cast iron or baking sheet, set in your oven and bake for 20 to 25 minutes. Slice and serve: Transfer the pizza onto a cutting board or pizza plate. Slice and serve.
Easy Pizza Dough Variations
This nutty whole-wheat pizza dough is perfect for a last-minute pizza craving. But to level up the flavor even more, sometimes I make one of these variations:
Beer dough: Beer gives the dough a richer flavor. It imparts some of the yeast flavors that would develop in a dough with a longer fermentation time but without the wait. Use a malty, amber beer in place of some or all of the water. Italian herb dough: Add 1 teaspoon of Homemade Italian Seasoning or your favorite blend of dried herbs to the dry ingredients. Overnight dough: For an extra flavorful dough with a stronger tang, let it rise in the refrigerator overnight. After kneading, cover the bowl and refrigerate the dough overnight or for up to 24 hours. Take the bowl out of the fridge 2 to 3 hours before assembling for the dough to warm back up to room temperature.
How to Bake Pizza without a Pizza Stone
If you don’t have a pizza stone, you can still make delicious pizza at home in a cast-iron skillet or on a sheet pan. The pizza will take slightly longer to bake and the outside of the crust won’t crisp up as well. While a pizza stone needs to be preheated in the oven, a sheet pan or a cast-iron skillet do not.
Cast-iron skillet: Use a large cast-iron skillet, 9-inch for 2 pizzas, 10-inch for one thick-crust pizza, or 12-inch for one standard pizza. Very lightly coat the inside of the skillet with olive oil. Set the dough in the pan and gently stretch it to the edges of the pan or the desired thickness. After adding the toppings, bake the pizza for 15 to 20 minutes. Sheet pan: Drizzle the pan with a couple tablespoons of olive oil and use a brush or your hand to coat the pan evenly. Spread the dough into a 9×13-inch rectangle, or to your desired thickness. After adding the toppings, bake the pizza for 20 to 25 minutes.
Depending on your oven and the size of the pizzas, you may need to adjust the baking time. Bake until the crust is golden brown and the toppings are cooked.
Whole Wheat Pizza Topping Ideas
Pizza dough is essentially an empty canvas. There’s no limit for pizza toppings, from a simple pizza Margherita to a loaded veggie pizza, or even a Nutella dessert pizza. Here are a few of my go-to pizza toppings:
Sauce: tomato sauce, homemade pesto, a simple drizzle of olive oil, or some balsamic glaze after baking. Cheese: fresh mozzarella, burrata, ricotta, feta, gorgonzola, shredded mozzarella, or a mix. Veggies: Artichoke hearts, black olives, tomatoes, pickled red onion, baby spinach, bell pepper, the sky’s the limit. Or try my favorite Veggie Pizza recipe with romesco sauce. Protein: Shrimp, ground beef or shredded chicken
What to Serve with Whole Wheat Pizza
Throw a pizza party! Start with a big bowl of salad, like this Big Easy Italian Salad. While the dough rises, assemble a beautiful Antipasto Platter to share, or combine the two with an Antipasto Salad. Stir up an Aperol Spritz to sip on. Finish with Sicilian Strawberry Pudding in the warmer months, or this Orange Cardamom Olive Oil Cake during the cooler months when the citrus is singing. Browse all Mediterranean recipes.
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