Whole Wheat Pizza Dough

Whole Wheat Pizza Dough | gimmesomeoven.com

So lately, I’ve been craving pizza.  All day.  Every day.

Apparently this is what happens when a trendy new little Neapolitan pizzeria moves in next door to your loft downtown.  And any time you go outside to walk your dog…you smell pizza.  Any time you walk to the coffee shop down the street, you pass by people enjoying a lunch out on the patio and…you smell pizza.  Any time you open your window to let in those gloriously warm spring breezes…you smell pizza.

I mean, no complaints.  I’m beyond thrilled that these guys have moved in next door, and my neighbors and I have already made this place our designated new hangout for pizza and beers every chance we get.  But after our month eating out in Austin, I’m still trying to reign things in with my food budget back home in Kansas City.  So I have been trying to channel my pizza cravings back into my own kitchen at least half of the time to save a few bucks.  And, in the meantime, use those cravings to perfect some of my favorite homemade pizza recipes.  Especially pizza dough recipes.

Now for years and years, I have used Jenna’s recipe for homemade pizza dough made with all-purpose flour, which tastes amazing.  But I’ve been on a mission to cut out most refined flours from my diet this year, and have been experimenting with some whole wheat alternatives again.  And after round after round of pizza-indulging — err, taste-testing — I think I have finally settled on my favorite recipe for honey whole wheat pizza dough.

It’s easy to make.  It’s made without refined flours.  It’s naturally sweetened with a spoonful of honey.

And oh man, I can’t stop craving it.

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

I’ll be the first to confess that I’m often a reluctant adopter of all things “whole wheat”.

Like many people, I grew up with all sorts of refined flours in my diet.  Rice, pastas, breads, pizza doughs, you name it — all-purpose flour is freaking delicious, and it set the bar in my mind for how everything should taste.  But that said, I know it’s not the best for me, so I have been exploring heathier whole-wheat or grain-free alternatives for the years for some of my favorites.  I love me some quinoa in place of white rice.  DeLallo rocked my world with their (genuinely) tasty organic whole-what pasta.  I’m obsessed with sprouted grain breads.  But when it came to pizza, I had a hard time making whole-wheat alternatives at home that actually tasted good.

So I went on a mission to figure it out.

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

I’m happy to finally say…mission accomplished.

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

I seriously can’t stop making this whole wheat pizza dough.  After tinkering around with various recipes over the years, I have finally landed upon this mix of ingredients.  And the result is a dough that’s easy to make (especially if you let a mixer do the kneading), full of ingredients I can feel good about (including my favorite white whole wheat flour and a bit of honey), and it actually tastes good.

Like seriously.  I’m now to the point where I crave that taste of wheat more than the refined blandness that is all-purpose flour.  (Who would’ve guessed?!)
Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

To make it, just simply mix up a batch with your mixer (or knead it by hand).  Let it rise for awhile, then roll it out and toss on your favorite toppings (pepperoni for life!).  Then bake it up to crispy perfection.

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

I went with a thicker crust version for this pizza, which was golden and chewy and delicious as ever.  But if you’re more into thin crust, simply divide the recipe in half and then roll it out nice and thin and you’ll have two crusts to load with toppings — bonus!

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

You can even roll out and freeze the dough for later, if you’d like.

Which makes it perfect for those nights when you’re craving a Digiorno, but would love to enjoy a frozen pizza without refined flours (whole wheat for the win!).  Perfect for those nights you’re craving some pizza but don’t want to venture out (pop on some Netflix and have a movie night!).  And perfect for those nights when you’re wanting to save a few bucks (because pizza dough is way cheaper to make homemade!).

You know, perfect.  :)

Go make some!

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

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Whole Wheat Pizza Dough

This whole wheat pizza dough recipe is easy to make, it’s naturally sweetened with a bit of honey, and it is mega-delicious.

Ingredients:

  • 1 cup warm* water
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 1/3 cups white whole wheat flour
  • 2 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 3 tablespoons cornmeal

Directions:

  1. Add warm water to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  2. Turn the mixer onto low speed, and add gradually flour, honey, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.
  3. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.
  4. Preheat oven to 450 degrees F.  Turn the dough onto a floured surface, and roll the dough into a 12- to 14-inch round for a thick-crusted pizza.  (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.)  Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
  5. Top the dough with your desired sauce and toppings.  (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)
  6. For thick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked.  For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.
  7. Slice and serve pizza warm.

*Water temperature should be between 105-115 degrees F.  I recommend using a cooking thermometer to measure the temp.  (But as a reference, it should feel lukewarm to the touch.)

*For the pizza above, I also added about 20 pepperonis, 1 small green pepper (cored and diced), 1/4 of a red onion (thinly sliced), 2 cups of shredded mozzarella cheese, and a few pinches of crushed red peppers (after baking).  Delish.

Loosely adapted from Let’s Move.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Whole Wheat Pizza Dough Recipe | gimmesomeoven.com

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59 comments on “Whole Wheat Pizza Dough”

  1. That is an intriguing recipe for a dough. Boy, I would struggle to with the smell of pizza taunting me 24/7, don’t blame you!

  2. Oh man, a pizza joint next door is my dream come true and my worst nightmare!!  It’s been AGES since I have had a good ‘za, and I am loving the whole wheaty goodness of this crust! I spy Friday night pizza night! Pinned!

  3. Quick question about freezing… Do you let it rise and then freeze the dough ball to thaw and roll into a crust later? Or do you pre-make the crust and freeze that? Or would it work either way? Thanks :)

  4. I love the sound of this recipe! I have never made my own pizza dough but this is the perfect reason to try ;)

  5. I could eat pizza everrrrday. I’ve had some bad experiences with wheat dough so I def want to try this out. Thanks for sharing :)

  6. I need to visit you ASAP so I can try this pizza joint! Love this recipe, btw!

  7. I love that you added honey in there! It must be very delicious dough ;-)

  8. WOW – that pizza is gorgeous, whatever the crust. Want to try it next week with my cooking apprentice, SEW

  9. I love this and love that you also added cornmeal!! I always use whole wheat pastry flour – I’ll have to see if that would work too. Rich thanks you in advance. :) 

  10. Yes! This is right up my alley! Whole wheat ends up tasting better than white in my opinion. I’m pumped to try this!

  11. Always on the hunt for a good dough recipe! Gonna have to try this one..

  12. I lived i n an older apartment building (originally a 3 story hotel) and in the basement & along the side was a great pizzeria. Not easy, that…  They opened around 5pm and the smell of pizza in the lobby was tantalizing.  I never tired of it.  Whole wheat is guilt free…almost. :)

    • Ha, almost guilt free. ;) And I know — the smell is amazing. I had forgotten just how much I love pizza!

  13. Ali,
    Yum! Bell peppers were on sale so I overbought.  Now I can use red & gold & the extra dyno kale, too!  Thanks.

  14. For those of us who are diabetic AND take a blood thinner (Coumadin/Warfarin), we must watch our Vitamin K intake and carbs. So regular flour, rice, sugar, pretty much anything rice (love my potatoes… but…. too many carbs!), not to mention ice cream, most desserts, etc. It is more frustrating than you can imagine! All those rules and boundary levels for each. Sometimes I feel like stuffing my face with tons of Asian food (rice!) and ice cream for dessert… but the shortfall is so not good at all. Diabetes affects EVERY organ in the body (I am stage 3 renal failure; just found out! due to Diabetes) and if I ignore my Vit. K levels, I can get clots that lead to stroke, heart attack, etc). …. consequently, I long for a way to make normal food acceptable. Its alot to ask someone to adapt their recipes for folks like me. Yet pre diabetes and full blown diabetes is epidemic now! Its worth it for all of us currently trying to eat right and still be able to eat — and for those coming behind me that are either in denial of their diabetes or on their way to getting it. Try to stop the merry go round and destroying your body by arresting the way we currently eat.

    Can you direct me to a website that addresses this or how to adapt your recipes.

    Thanks. (a discouraged cook!)

    • Hey Bert, thank you for sharing your situation — I’m sorry to hear about your struggle with Diabetes. I hope that you’ll find the tips on these pages to be helpful:

      -http://www.diabeaties.co.za/recipes/adapting_recipes/-adapting_recipes.htm

      -http://www.webmd.com/diabetes/diabetes-recipes-cooking-tips-diabetic-friendly-meal

      -http://www.cookinglight.com/eating-smart/nutrition-101/diabetic-recipes

      -http://www.eatingwell.com/nutrition_health/diabetes/diabetic_diet_quick_tips

      Best of luck to you!

  15. There is nothing like homemade pizza.  It’s so much better in so many ways.

  16. So for those of us who do not own a stand mixer and would do all this by hand, would kneading take the place of mixing the dough for five minutes on low speed?  Thanks.

  17. Hey”. I’ve done the GSF course twice now and I’m now a big fan of your blog!  So I’m super excited about a whole grain pizza crust.   Can you give any more details about the freezing process?

  18. Do you have a recipe for pizza sauce?

  19. Omg. This looks so good! Look at all of that melted cheese. I have to admit, my pizza consumption has been lacking for the past two months (ugh, wedding dress woes), but I canNOT wait to make up for that after next weekend!!! 

  20. Your pizza looks amazing! I can’t wait to try out this dough recipe!

  21. Hi Ali, You mention you used your favorite whole wheat flour- can you share which brand you have a preference for? I’m still looking for a great whole wheat flour for baking and would appreciate hearing what has worked best for you. 

  22. Hey Ali – we made pizza for dinner tonight using your dough recipe. And loved it! We too are trying to cut out as much of refined sugars and flour as possible so this was perfect. I cut honey to 1 Tbsp. and made two thin crust pizzas – one margherita and second classic pepperoni. Super delish. Thanks for recipe.

  23. Hey,
    Quick question can I use this dough on a stove top to make it for a breakfast dough

  24. This turned out perfectly! Thanks for the recipe!

  25. Ali, we made this over the weekend; it was my first attempt at homemade pizza dough. Wow, it was so delish and super easy! My husband took one bite and declared that we never needed to buy the dough balls from the grocery store again. Thanks for another great recipe. An added bonus is that it’s GSF friendly! :)

    • Tayellio, that’s awesome, check you out! We’re so glad you and your husband enjoyed this! We’ve found that once you try homemade dough, and get used to making it, it’s impossible to go back to the store-bought stuff. :)

  26. Wholewheat pizza is my favourite! I’m actually got some dough rising in the breadmaker right now! <3

  27. I made this last night! So soft and yummy, thanks for sharing!

    • Thanks Alicia, we’re happy you enjoyed it! Isn’t homemade pizza dough so fun?! :)

  28. This dough recipe is amazing. Making it again for sure. Thanks for the recipe! 

  29. THANK YOU for posting this amazing recipe! My sweetheart and I have been committed to eating clean and healthy as part of our fitness lifestyle. It can be so difficult to do, especially with all the yummy looking commercials constantly playing on the television! I made this crust for dinner last night and absolutely loved it! We even went back for seconds. I cannot tell you how much I appreciate you sharing this recipe, you are truly a game changer!!

    • You’re so welcome, Stacey! We’re happy to hear you and your love are fans of this pizza dough, thanks for letting us know! :)

  30. Hey, could you sub whole wheat pastry flour for white whole wheat? I’ve heard that it absorbs water differently. Will that throw off the recipe? It looks fantastic. I’m planning on making it today!

    • Hi Angie! We haven’t tried that, so we honestly can’t say if you could use an equal amount or not. Maybe you could play around with a mixture of the two?

  31. #Gimmiesomeoven these were delicious! I made it into two thin crust pizzas :)

  32. This looks amazing! I’m excited to try it out.  Try using half mozzarella and half Monterey Jack on your pizza it adds a bit extra to the flavor.

  33. Do you think it’s possible to make this dough ahead of time and put it in the fridge to chill before baking? Btw I made this dough last night and it was a complete hit with my fam, totally my new standby for sure!

  34. This was wonderful! I made it last night and we did two small pizzas on my grill it was great!

  35. I made this today for lunch and it came out awesome !  My husband and I both agreed it’s a keeper .  Thank you for the recipe .

  36. This whole wheat white pizza crust was great. I liked the way you fixed up toppings. I did it the same way. I am trying to eat more healthy. I like to use reduced fat cheese and pepperoni. I am a thick pizza crust girl too. I plan to make this again. Thanks for sharing this recipe.

  37. What is your favorite whole wheat flour you referenced in your post? I love finding great whole wheat alternatives and none of your recipes have failed me! Love your blog. 

    • Hi Mette! We like King Arthur Flour’s white whole wheat flour. We hope you enjoy the dough, and we’re so glad you enjoy the blog! :)

  38. Can you post a picture of the flour you use? King Arthur? I’ve never bought white-wheat flour…thanks!
    Anne