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This homemade Wheat Pizza Dough recipe is quick, easy, and healthier than traditional pizza crust. Follow my step-by-step instructions and tips for a light, chewy, and flavorful crust.
Do you love pizza? Try Stromboli, Calzones, Detroit Style Pizza, or Pizza Casserole!
Why I love wheat pizza dough:
- Healthy – The crust uses half whole wheat and half white flour for a healthier crust that is still soft, chewy, and light.
- Flavorful – No bland crusts here; it has a touch of honey and seasonings that will pair perfectly with your favorite toppings.
- Pantry Ingredients – Everything can be found in a basic pantry, no last minute trips to the store.
How to Make Wheat Pizza Dough:
Make Dough: Combine warm water, sugar and yeast in the bowl of a stand mixer. Rest for a few minutes until the yeast is foamy. Stir in olive oil and salt. Add whole wheat flour and 1 cup of the all-purpose flour and mix until dough starts to come together. Add a little more flour if needed, until the dough pulls away from the sides of the mixer. Knead in the stand mixer for 5-7 minutes or until the dough is smooth and elastic.
Rise and Divide: Place dough in a well oiled bowl, turning to coat on all sides. Cover and allow to rise until doubled in size, about 1 hour. Divide into 2-3 balls depending on how thin or thick you want your crust to be. Dough will make two large 14” pizzas, or three 8” pizzas.
Use Stretch/Roll out: Use a rolling pin or your hands to roll and stretch the whole grain pizza dough to your desired pizza size. (If baking pizza in the oven, pre-bake the crust for 5 minutes before adding toppings).
Make Pizza!
Use this whole wheat pizza crust to make one of our favorite Pizza Recipes.
Make Ahead And Freezing Instructions:
To Make Ahead: Make the dough and let it rise in a large covered bowl in the fridge for a few hours or up to overnight.
To Freeze Wheat Pizza Dough:Place wheat pizza dough in a freezer-safe bag and freeze for up to 3 months. To thaw, place the wheat pizza dough in the refrigerator overnight to to thaw.
Use this Pizza Crust for:
Wheat Pizza Dough
Equipment
- Stand Mixer optional
Ingredients
- 2 Tablespoons honey
- 1 1/2 cups warm water
- 1 Tablespoon active dry yeast
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Italian seasoning
Instructions
- Make Dough: Add warm water and honey to the bowl of a stand mixer and stir. Rest for 5 minutes until the yeast is foamy. Add olive oil, salt and spices and stir to combine. Add the whole wheat flour and 1 cup of the all-purpose flour. Mix until the dough starts to come together, adding more flour if needed until the dough begins to pul away from the bottom and sides of the bowl.
- Knead Dough: Knead with your stand mixer for 5-7 minutes or until the dough is smooth and elastic. The dough should be slightly sticky to the touch, but not so sticky that it sticks to your finger.
- Rise: Place dough in an oiled bowl, and turn to coat the surface. Cover and allow to rise until doubled in size, about 1 hour at room temperature, or up to overnight stored in the fridge
- Use to make one of our pizza recipes, including pepperoni pizza, calzones and stromboli.
Notes
Nutrition
*I originally shared this recipe August 2010. Updated March 2019 and January 2024.
This turned out really well and will be my “go to” pizza dough recipe now!