Traditional recipes

Wholemeal pizza dough recipe

Wholemeal pizza dough recipe

  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

Think of pizza as the best solution for eating leftovers: throw everything in your fridge atop a pizza base, bake and voila! Leftovers will never be the same. If you don't believe me, make this pizza dough and add your leftover pasta bolognese. Go ahead, I'll wait. If you are worried that the dough will be incredibly dense or too thick to enjoy as a pizza base, put your worries to rest and trust in this recipe.

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IngredientsMakes: 2 (13 in) pizza bases

  • 300ml warm water
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons dried active baking yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 375g wholemeal flour
  • 2 teaspoons olive oil (no, this is not a typo)

MethodPrep:30min ›Cook:12min ›Extra time:1hr10min › Ready in:1hr52min

  1. First you want to proof your yeast. Whisk the sugar with the warm water in a large glass bowl. Gently sprinkle the yeast into the water and leave the mixture for 10 minutes. The yeast and sugar will react in the water and produce a lovely foam. If you don't see any change in your yeast, then you won't get an ideal base so, abandon all hope at this point.
  2. Next you will add the salt and 2 tablespoons of olive oil. You don't need to worry about stirring the mixture, that step comes next.
  3. Add the flour to the mixture. And now, we mix. You will need to use your hands for the remainder of the recipe so, remove your jewelry unless you want to pull bits of dough out of your ring settings. With the flour added to the mixture, use your hands to gently mix the ingredients. You will quickly observe the dough taking shape; move the dough around the bowl to absorb all the flour.
  4. Summon all your tenacity for what comes next: kneading the dough. Warn the family that you may utter sounds never before heard, but that all is well. Knead the dough for five minutes - kneading will create a more glutenous base and produce a dough as soft as butter.
  5. With the dough gently kneaded and your nerves slightly frazzled, use the remaining 2 teaspoons of olive oil to coat the dough in the bowl. Place a slightly damp tea towel over the bowl and allow the dough to rise for 40 minutes. If you haven't already poured yourself a glass of wine to celebrate making it this far, now is a good time to reach for the chardonnay.
  6. Your dough should have risen to nearly twice its size. Now you get to have a little fun and punch down the dough. Think of this step as a great way to relieve stress - don't worry about hitting the dough too hard, it can take whatever you give it, I promise. After punching down the dough, give it another good knead and let it rise one more time for 20 to 30 minutes.
  7. So now you have pizza dough. How awesome is this? I ask you. Using a flat surface, a rolling pin and a little extra flour, roll your dough into whatever shape you fancy. I made two 13" pizzas with my dough. Use a fork and repeatedly stab the base to ensure the dough absorbs whatever sauce or oil you add. Top with your favourite toppings.
  8. Bake the base for 12 to 13 minutes in a preheated 230 C / Gas 8 oven, or for 7 to 8 minutes in a 260 C / Gas 10 oven.

Topping suggestions

Sliced pear and Gorgonzola cheese; tomato sauce, fresh basil and mozzarella cheese.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

This is the most entertaining recipe I've read, it had me giggling as I cooked. Made a great pizza base too. I topped it with pesto, courgette and yellow peppers, it was delicious!-17 Jul 2015

Lovely recipe, easy to follow & made for delightful reading, thankyou. Made lots of smallish ones & froze them for later use.-05 Sep 2015

Love this recipe and it made me laugh too! It takes quite a long time to prepare so if this is for dinner I would make some beforehand and freeze them. A great recipe and I would definitely make again! I made one large pizza and rolled the edges in to make a crust. Then, I topped it with tomato purée, Italian spices, chicken and onions and placed it back in the oven for about 5 minutes. Beautiful!-20 Sep 2015

Whole-Wheat Pizza Dough

Dissolve yeast and sugar in warm water in a large bowl let stand 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down cover and let rest 5 minutes. Divide dough in half roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

Whole Wheat Pizza Crust


  • 1 tablespoon sugar
  • 1 1/4 cups warm water , 110ºF - 115ºF degrees
  • 1 package yeast , or 1/4 ounce dry
  • 1 1/4 cups white flour
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/4 cup olive oil


Making the Pizza:


Tips for Making Whole Wheat Pizza Crust:

  • For a lighter crust, let the dough sit for a half hour after shaping before making the pizza and baking it.
  • You can use all whole wheat flour instead of part white, part whole wheat. I suggest sifting the whole wheat flour first. It makes it lighter so you end up with a healthy pizza recipe that is still light and delicious.

Make It Ahead:


Tried this recipe? Let us know how it was!

Makes one large 16″ pizza or two smaller 12″ pizzas.

Pizza Sauce Ideas:

  • Italian tomato sauce – of course the most common
  • Bechamel or white sauce
  • Cheese sauce
  • Salsa
  • Pesto
  • No sauce at all – just olive oil drizzled on the pizza dough (called a white pizza)

The nice thing about making your own pizza is that you can top it any way you like. Make it as healthy or as decadent as you wish. Some suggested toppings include:

Pizza Topping Ideas:

  • Pepperoni
  • Cheese – mozzarella of course, but try Brie, cheddar, pepper Jack, Manchego, blue cheese, Parmesan and goat cheese
  • Mushrooms
  • Green, red or yellow sweet peppers (or a mix)
  • Hot peppers
  • Broccoli
  • Asparagus
  • Artichokes
  • Ham
  • Prosciutto
  • Chorizo
  • Bacon
  • Ground Beef
  • Taco seasoned ground beef
  • Seafood
  • Zucchini
  • Sliced tomatoes
  • Sun dried tomatoes
  • Onions
  • Black or green olives
  • Spinach
  • An egg (place raw on the pizza and it will cook while the pizza bakes)
  • Cooked chicken
  • Chopped garlic
  • Capers
  • Fresh arugula – top the pizza after it is baked
  • Fresh herbs like rosemary, basil, chives and parsley – top the pizza after it is baked

I am sure you can use your creativity to come up with more ingredients you may love or are adventurous enough to try.

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Recipe Summary

  • 1 1/2 cups warm (115 degrees) water
  • 2 packets (1/4 ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for bowl
  • 2 tablespoons sugar
  • 2 teaspoons coarse salt
  • 2 cups all-purpose flour (spooned and leveled), plus more for kneading
  • 2 cups whole-wheat flour (spooned and leveled)

Place water in a large bowl sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl brush top of dough with oil. Cover bowl with plastic wrap let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds divide into 2 balls.

To freeze 1-pound balls: Set balls on a plate (they should not touch) freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

  • 3/4 cup plus 1 tablespoon lukewarm water (105-115°)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup whole-wheat pastry flour (see Tips)
  • 1 cup bread flour or all-purpose flour
  • ½ teaspoon salt

Stir water, yeast and sugar in a large bowl let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.

Cover with a clean kitchen towel set aside in a warm, draft-free place until doubled in size, about 1 hour.

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated or defrosted dough stand at room temperature for

Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

To Roll Out Pizza Dough
Turn out onto a lightly floured surface. Dust with flour dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough &ldquoresists&rdquo being rolled out, let it rest for about 15 minutes, then try rolling it out again.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Whole Wheat Pizza Dough Recipe

Pizza Night is somewhat of an event at our house. It begins late on Friday afternoon when I head to the kitchen to make pizza dough. While it’s a ritual almost 20 years in the making, my methods have changed a bit over the years.

When my 4th bread machine in 14 years bit the dust, my 10-year old KitchenAid mixer led the charge and has continued to churn out pizza dough faithfully for several years now. Once upon a time I could make a batch of dough and freeze half for another time, I’m now making a double batch that is devoured in one sitting.

Such is life with a large family.

Pizza night would be rather expensive if I didn’t make it myself. But, 20 years ago, making homemade pizza intimidated me and/or grated on my nerves that it didn’t taste quite as good as my childhood favorite pizza from ChiChi’s.

But, that was 20 years ago, after much trial and error, I’ve found what works for me, for us. Usually, it’s fresh homemade dough with a homemade sauce and a smattering of toppings. Pepperoni and mushrooms are my go-to toppings, but we’re adventuresome at our house my eldest put flaked crab meat on his pizza a few weeks ago.

Some nights when I’m too tired, I ditch the homemade dough for French bread, pita, or a biscuit crust, but everyone prefers homemade dough, baked in a very hot oven where the crust sometimes bubbles up in spots, just like at ChiChi’s.

There probably aren’t that many different ways to make pizza dough in the world. I have a few different recipes that I’ve shared here and in my cookbooks, but it didn’t dawn on me until the last few weeks that I haven’t shared the one version that I use all the time. All the time.

It’s basically the pizza dough recipe that I have memorized now. I make a double batch every week and there are rarely leftovers, much to our chagrin. We like pizza. What can I say?

This dough isn’t hugely different from the other one here on the site, but I have made a few changes.

Early this summer my husband’s doctor recommended that he follow the South Beach Diet. It was a thing a few years ago and has probably fallen out of vogue. Regardless, we like it when a doc actually considers diet changes instead of popping a pill, so we both read the book.

While I don’t agree with the fake food and sweeteners prescribed in the book, there were a few things that struck me:

  1. If you’re going to eat grains, eat whole grains.
  2. Sugar is sugar, so avoid excess carbs, particularly sweeteners.

We aren’t ready to dismiss pizza altogether, but we’ve made a couple small changes in our pizza making. First off, I use at least half whole wheat flour, often the Ivory Whole Wheat from Bob’s Red Mill. Second, I use agave nectar instead of honey or sugar. In doing so, I make pizza a wee bit healthier, giving it whole grain goodness and taking away some of the excess sugar.

The beauty of the whole experiment is that my family doesn’t even notice the difference! Whole wheat pizza dough tastes great. And I feel a little bit better about the small change in our nutrition.

As I said I make a double batch each week that results in six pizzas, sometimes seven if I make the girls smaller, personal pizzas for them to decorate themselves. Pizza night is a BIG DEAL around here grown-men weep if I skip it.

Tips For the Best Whole Wheat Pizza Dough

Pizza is a very forgiving dish. The pizza dough can be rolled out wonky and it will still taste amazing. Everyone will love it no matter what.

  • Water Temperature: To make sure your yeast grows you don’t want your water too hot or too cold. Shoot for between 80 and 110 degrees.
  • Whole WheatFlour: Make sure your flour is fresh. Store whole wheat flour in the fridge or even freezer for longer shelf life. Smell your whole wheat before using it, if it smells a bit stinky don’t use it.
  • Half and Half: If you want to divide the whole wheat dough, use half whole wheat and half all purpose flour.
  • Substitute: You can substitute out the sugar and use honey if you wish. It blends beautifully with the whole wheat.
  • Roll it: How thick or thin you roll your dough will determine the chew and crispiness of the crust. The thinner the more crispy it will be. The thicker the more of a chew it will have.
  • Make it Individual: Divide the dough into smaller balls and roll out for personal pan sized pizzas. Let your family and friends top their own to their hearts content.

Clean Eating Wholemeal Pizza Dough

This pizza dough is simple and easy to make. You just need a few ingredients and a little muscle power and you will have yourself some wholesome and delicious pizza.

Once the ingredients are combined and you have kneaded the dough, just roll it out and let it rest for about half an hour. The longer you leave it the deeper the base will be. Alternatively, for a thin and crispy pizza, you can top it and bake it straight away after you have rolled it out.

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White Whole Wheat Pizza Dough Recipe

This is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions.

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.