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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe August 2010. Updated March 2019 and January 2024.
Is it a tsp of garlic powder? Thanks!
Yes! Enjoy the pizza!
I made this a few weeks ago, using all fresh milled whole wheat flour. We thought it tasted just like Papa Murphy pizza. I will be making this recipe from now on.
Hiya! I make this exactly as written and my family of picky eaters loves it! Thank you!
Can i omit the honey?
My go-to pizza dough recipe from now on. It’s so delicious. My kids have requested it numerous times since I made it. Thank you for such a great recipe!
I’m not seeing where the spices come into the recipe? Are they supposed to be for the sauce or do they go into the dough? Thank you!
Updated the recipe! Thanks for pointing that out.
Fantastic recipe! My husband absolutely loved it too and I don’t think my kids will even realize it is healthier, because it just tastes so great!!
I substituted bread flour for all purpose flour, pre baked for 8 minutes and the crust came out crispy. I also added 1 tb so instead of 1 tspn of spices. So good! Definitely a regular on my menu plan. Thank you!
I wanted to make a slightly healthier pizza dough and found this recipe. I was shocked at how flavorful it was and how much the crust tastes just as good (actually better) than my oldd pizza dough recipe. Will be using this one from now on!
I’m so happy to hear that Amy! Thanks for your comment.
Lauren:
What size do you normally make with this size batch? Have you ever frozen the dough and/or the partially baked crust?
Hi Rick, I usually make two 12-15inch pizzas with it. You can freeze the dough before the first rising. Then take it out of the freezer in the morning and let it thaw and rise throughout the day. I don’t normally need to pre-bake this crust since it’s already so thin. But if you want it crispier you could pre-bake it at 450 degrees F for 5-6 minutes, then add your toppings and finish baking!