Say goodbye to takeout and hello to the most delicious, satisfying homemade pizza! This whole wheat pizza dough is my go-to recipe for a reason. It’s incredibly easy to work with—just a little sticky but wonderfully forgiving—and packed with wholesome, nutty flavor from the whole wheat flour. Whether you’re a seasoned baker or a total beginner, you can master this crust. Plus, it’s perfect for making ahead, so a fresh, hot pizza is never more than a few minutes away. Let’s get baking!
Ingredients
• MAKES TWO 12- TO 14-INCH PIZZA CRUSTS
• 8g / 2 tsp active dry yeast
• 225g / 1 cup warm water
• 5g / 1 tsp sugar
• 12.5g / 1 tbsp extra virgin olive oil, plus more for brushing
• 185g / 1½ cups whole wheat flour
• 125g to 185g / 1 to 1½ cups unbleached all-purpose flour
• 10g / 1½ tsp salt
Instructions
1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), dissolve the yeast and sugar in the warm water. Let it sit for 2-3 minutes until the mixture looks cloudy and foamy. Stir in the olive oil.
2. Combine Dry : In a separate bowl, whisk together the whole wheat flour, 125g / 1 cup of the all-purpose flour, and the salt.
3. Mix the Dough (Choose Your Method)
4. Stand Mixer: Add the flour mixture to the wet . Using the paddle attachment, mix until just combined. Switch to the dough hook and knead on low for 2 minutes, then medium for 8-10 minutes. The dough should pull away from the sides of the bowl and be slightly sticky but firm. Add more all-purpose flour as needed.
5. By Hand: Add the flour mixture to the wet one cup at a time, mixing with a wooden spoon. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface. Knead for 10 minutes, adding flour as needed, until the dough is firm and smooth.
6. Food Processor: Place the flour mixture in the food processor bowl. With the machine running, pour in the yeast mixture through the feed tube. Process until the dough forms a ball. Transfer to a floured surface and knead for 1-2 minutes until it forms a firm, slightly tacky ball.
7. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour, or until it has stretched and puffed up.
8. Divide and Shape: Gently deflate the dough and divide it into two equal pieces. Shape each piece into a smooth ball by cupping it between your hands and rolling it on your work surface. Place the dough balls on a lightly oiled baking sheet.
9. Second Rest: Cover the dough balls with oiled plastic wrap or a damp towel and let them rest for 15-20 minutes before pressing or rolling out for your pizza.
Nutritional Information
• Nutritional Highlights
• Wholesome Goodness: Made with whole wheat flour for a boost of natural fiber and nutrients.
• Control Your : No hidden sugars or preservatives found in many store-bought crusts.
• Heart-Healthy Fats: Uses extra virgin olive oil for a dose of healthy monounsaturated fats.
Pro Tips
• Make-Ahead Magic: After the first rise, you can store the dough in a sealed bag or container in the refrigerator for up to 2 days. Just bring it to room temperature before shaping.
• Freeze for Later: Roll out the dough, place it on a baking pan, wrap it tightly, and freeze for up to 6 weeks. Top and bake directly from frozen, adding a few extra minutes to the bake time.
• Flour Flexibility: Feel free to adjust the ratio of whole wheat to all-purpose flour. More whole wheat will give a nuttier, denser crust, while more all-purpose will make it lighter and chewier.
• Perfect Water Temp: For best yeast activation, ensure your water is warm but not hot, around 105-115°F / 40-46°C.
FAQ
Q: Is this whole wheat pizza dough recipe vegan
A: Yes, this recipe is naturally vegan as written. It contains no animal products like eggs or dairy, using only flour, water, yeast, sugar, salt, and olive oil. It’s a perfect base for all your favorite plant-based pizza toppings.
Q: How can I add more protein to my vegetarian pizza
A: While the whole wheat flour adds some protein, you can easily boost it with your toppings. Consider adding plant-based protein sources like roasted chickpeas, crumbled firm tofu or tempeh, lentils, or a variety of beans. A sprinkle of nutritional yeast can also add a cheesy flavor and a protein kick.
Q: Can I make this pizza dough ahead of time for meal prep
A: Absolutely! This dough is excellent for making ahead. After the first rise, you can store the dough balls in a sealed bag or container in the refrigerator for up to 2 days. For longer-term storage, you can freeze the rolled-out crusts for up to 6 weeks, making it incredibly convenient for a quick vegetarian meal.
Q: Can I substitute other flours in this recipe
A: Yes, you have flexibility. For a higher protein and chewier crust, you can substitute the all-purpose flour with bread flour. You can also experiment with adding a small amount of spelt or rye flour for different flavor profiles, but be mindful that this may change the dough’s texture and water absorption.
