Easy Whole Wheat Pizza Dough (Crisp and Chewy)
A soft, workable whole wheat dough with a nutty flavor and a crisp base. Classic, quick and no-knead methods in one place.
- 7 ingredients
- Mostly whole wheat
- Freezer friendly
- Quick option
This easy whole wheat pizza dough bakes up crisp underneath and chewy inside, not dense or dry. The keys are a slightly wetter dough, a short rest before kneading and a little white flour for stretch.
Quick answer
For easy whole wheat pizza dough, stir ¾ cup warm water, 1 tsp honey and 2¼ tsp instant yeast. Add 2 tbsp olive oil, 1½ cups whole wheat flour, ½ cup all-purpose flour and 1 tsp salt. Rest 10 minutes, knead 6 to 8 minutes, rise 45 to 60 minutes, then bake at 475°F for 10 to 13 minutes.
Whole wheat pizza with a crisp, chewy crust.
Why This Whole Wheat Pizza Dough Works
Whole wheat flour includes the bran and germ of the grain. They add a nutty, toasty flavor, and they also change how dough behaves: bran soaks up more water than white flour and its sharp edges cut through gluten strands. Treated like white dough, whole wheat dough turns out stiff and dense.
This recipe adjusts for that in three small ways.
More water
A wetter dough stays soft after the bran absorbs its share.
A 10-minute rest
Hydrates the flour before kneading, so less flour gets added.
A little white flour
One part in four adds stretch and an open crumb.
Olive oil and honey
Tenderness, browning and a rounder flavor.
Ingredients for Whole Wheat Pizza Dough
Everything for one 12-inch pizza.
| Ingredient | Job | Swap |
|---|---|---|
| IngredientWhole wheat flour | JobFlavor and body | SwapWhite whole wheat for a milder taste |
| IngredientAll-purpose or bread flour | JobExtra gluten for stretch and chew | SwapMore whole wheat plus 1 to 2 tbsp water |
| IngredientInstant yeast | JobLeavening | SwapActive dry yeast, same amount, bloomed 10 minutes |
| IngredientFine sea salt | JobFlavor; controls the yeast | SwapTable salt, slightly less |
| IngredientHoney or maple syrup | JobFeeds the yeast; helps browning | SwapSugar |
| IngredientOlive oil | JobA softer, more tender crust | SwapAvocado oil |
| IngredientWarm water | JobActivates the yeast; hydrates the flour | SwapKeep it under 115°F so the yeast survives |
Whole Wheat Pizza Dough Recipe
The card is set for one 12-inch pizza. Tap 2, 3 or 4 pizzas.
Easy Whole Wheat Pizza Dough
A mostly whole wheat dough with olive oil and a touch of honey. Tap the number of pizzas and every amount updates.
Makes
Ingredients
Whole wheat pizza dough- 1½ cups (180 g)3 cups (360 g)4½ cups (540 g)6 cups (720 g) whole wheat flour
- ½ cup (60 g)1 cup (120 g)1½ cups (180 g)2 cups (240 g) all-purpose or bread flour, plus more for dusting
- 2¼ tsp (1 packet)2¼ tsp (1 packet)1 tbsp4½ tsp (2 packets) instant yeast
- 1 tsp2 tsp1 tbsp4 tsp fine sea salt
- 1 tsp2 tsp1 tbsp4 tsp honey or maple syrup
- 2 tbsp¼ cup6 tbsp½ cup extra-virgin olive oil
- ¾ cup1½ cups2¼ cups3 cups warm water (105 to 110°F)
Tacky, not sticky. The dough should cling lightly to a fingertip and release. Whole wheat flours vary, so add water or flour a teaspoon at a time.
Instructions
Wake the yeast
Stir the warm water, honey and yeast in a large bowl. Leave 5 minutes, until foamy.
Mix
Add the olive oil, both flours and the salt. Stir until a rough, shaggy dough forms and no dry flour remains.
Rest 10 minutes
Cover the bowl and leave it. The whole wheat flour absorbs water during this rest, so the dough is easier to knead and less sticky.
Knead
Knead on a lightly floured surface 6 to 8 minutes, or 5 minutes in a stand mixer with a dough hook, until smooth, elastic and slightly tacky.
Rise
Put the dough in a lightly oiled bowl, cover and leave in a warm spot 45 to 60 minutes, until doubled.
Heat the oven
Heat the oven to 475°F with a pizza steel, stone or upturned baking sheet inside for at least 30 minutes.
Shape
Press the air out of the dough and divide it into one ball per pizza. Rest 10 minutes, then stretch or roll each into a 12-inch round.
Top and bake
Move to parchment or a floured peel, add toppings and bake 10 to 13 minutes, until the crust is deep golden and crisp underneath.
Gear for Whole Wheat Pizza
A scale for the flour and something very hot to bake on.
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Quick and No-Knead Whole Wheat Pizza Dough
The classic rise, about an hour.
The same ingredients work on three different schedules.
| Method | Changes | Total time | Result |
|---|---|---|---|
| MethodClassic | ChangesAs written | Total timeAbout 1½ hours | ResultCrisp base, airy and chewy edge |
| MethodQuick | ChangesWater at 110°F; knead 5 minutes; rest 15 to 20 minutes instead of rising | Total timeAbout 45 minutes | ResultThinner, crisper, less airy |
| MethodNo-knead | Changes¼ tsp yeast; 2 tbsp extra water; stir and leave 12 to 18 hours | Total time5 minutes of work, overnight wait | ResultOpen, bubbly crumb and the most flavor |
| MethodCold ferment | ChangesAs written, then 1 to 3 days in the fridge | Total time10 minutes of work, 1 to 3 days | ResultDeepest flavor; easiest to stretch |
For the quick version on a weeknight, heat the oven before starting the dough so it is fully hot by the time the pizza is shaped.
Tips for a Crisp, Chewy Whole Wheat Crust
Weigh the flour
Scooped whole wheat flour packs down and gives a dry dough.
Do not skip the rest
Ten minutes after mixing makes kneading easier.
Add flour sparingly
A slightly tacky dough bakes up lighter.
Let it double
Judge the rise by size, not by the clock.
Rest before stretching
Ten minutes as a ball relaxes the gluten.
Stretch by hand
Fingertips keep more air in the rim than a rolling pin.
Preheat for 30 minutes
A fully hot steel or stone crisps the base.
Top lightly
A heavy load weighs down a whole grain crust.
How to Bake Whole Wheat Pizza
Press from the center and leave a rim.
| Surface | Temperature | Time | Notes |
|---|---|---|---|
| SurfacePizza steel | Temperature475 to 500°F | Time8 to 10 minutes | NotesThe crispest base |
| SurfacePizza stone | Temperature475°F | Time10 to 12 minutes | NotesPreheat at least 30 minutes |
| SurfaceUpturned baking sheet | Temperature475°F | Time11 to 13 minutes | NotesPreheat with the oven |
| SurfaceCold baking sheet or pizza pan | Temperature450°F | Time5 minutes bare, then 10 to 12 topped | NotesPre-bake for a crisp bottom |
| SurfaceCast iron skillet | Temperature475°F | Time14 to 16 minutes | NotesFor a thick pan-style crust |
Whole wheat crust browns faster than white because of the bran and the honey. Start checking a couple of minutes early.
Troubleshooting Whole Wheat Pizza Dough
| Problem | Cause | Fix |
|---|---|---|
| ProblemDense, heavy crust | CauseToo little water or under-risen | FixAdd water until tacky; let the dough double |
| ProblemDough will not rise | CauseOld yeast or water too hot | FixCheck the yeast date; keep water under 115°F |
| ProblemTears when stretched | CauseGluten too tight | FixRest the ball 10 more minutes |
| ProblemSprings back | CauseUnder-rested dough | FixCover and wait 5 to 10 minutes |
| ProblemSticky and hard to handle | CauseToo wet | FixDust with flour a teaspoon at a time; oil your hands |
| ProblemDry, cracker-like crust | CauseToo much flour or overbaked | FixWeigh the flour; bake hotter and shorter |
| ProblemBitter taste | CauseOld whole wheat flour | FixStore whole wheat flour in the fridge or freezer |
Toppings That Suit Whole Wheat Crust
The nutty flavor of the crust pairs best with bold, savory toppings.
| Pizza | Sauce | Toppings |
|---|---|---|
| PizzaMargherita | SauceTomato sauce | ToppingsFresh mozzarella, basil, olive oil |
| PizzaRoasted vegetable | SauceTomato sauce | ToppingsBell pepper, zucchini, red onion, feta |
| PizzaChicken and spinach | SauceGarlic white sauce | ToppingsCooked chicken, spinach, mozzarella |
| PizzaMushroom and onion | SauceOlive oil and garlic | ToppingsMushrooms, caramelized onion, thyme |
| PizzaBBQ chicken | SauceBarbecue sauce | ToppingsShredded chicken, red onion, cilantro |
| PizzaTurkey pepperoni | SauceTomato sauce | ToppingsTurkey pepperoni, mozzarella, oregano |
| PizzaPesto and tomato | SauceBasil pesto | ToppingsCherry tomatoes, mozzarella, arugula |
Whole Wheat Pizza Dough Variations
Tap one:
100% Whole Wheat
Use 2 cups whole wheat flour and no white flour, with 1 to 2 tbsp extra water. Denser and nuttier.
White Whole Wheat
Swap in white whole wheat flour for a lighter color and milder flavor.
Herb and Garlic
Add 1 tsp Italian seasoning and ½ tsp garlic powder with the flour.
Thin and Crispy
Divide one batch into two 10-inch rounds, roll thin and bake 7 to 9 minutes.
No-Yeast
Replace the yeast with 2 tsp baking powder, skip the rise and bake right away for a quick flatbread-style crust.
Seeded Crust
Knead in 1 tbsp each of sesame and flax seeds.
Storing and Freezing the Dough
| What | How | Keeps |
|---|---|---|
| WhatDough, refrigerated | HowOiled, covered container | KeepsUp to 3 days |
| WhatDough, frozen | HowOiled balls, wrapped, in a freezer bag | KeepsUp to 3 months |
| WhatPar-baked crust, frozen | HowBaked 5 minutes, cooled, wrapped | KeepsUp to 2 months |
| WhatLeftover pizza | HowAirtight container in the fridge | KeepsUp to 4 days |
To use frozen dough: thaw overnight in the fridge, then leave at room temperature for 30 to 45 minutes before shaping. Cold dough is stiff and tears easily.
Easy Whole Wheat Pizza Dough: FAQs
How do you make easy whole wheat pizza dough?
Stir warm water, honey and yeast, mix in olive oil, whole wheat flour, a little white flour and salt, knead 6 to 8 minutes, let it rise 45 to 60 minutes, then shape and bake at 475°F.
Can I use 100% whole wheat flour?
Yes. Replace the all-purpose flour with more whole wheat and add 1 to 2 tablespoons of extra water. The crust will be denser and nuttier.
Why is my whole wheat pizza dough dense?
Usually too little water or too short a rise. Whole wheat flour absorbs more water than white flour, so the dough should feel slightly tacky, and it needs to double before shaping.
Why does whole wheat dough tear when I stretch it?
The bran in whole wheat flour cuts through the gluten strands. Rest the dough ball for 10 minutes before stretching and press it out gently instead of pulling.
Can I make whole wheat pizza dough without kneading?
Yes. Use ¼ teaspoon of yeast, add 2 extra tablespoons of water, stir until combined, cover and leave at room temperature 12 to 18 hours.
How can I make this dough quickly?
Use instant yeast and very warm water, skip the long rise and rest the kneaded dough just 15 to 20 minutes before shaping. The crust will be thinner and less airy, but still good.
Is white whole wheat flour good for pizza?
Yes. It is milled from a paler, milder wheat and gives a lighter color and flavor with the same whole grain content.
Can I refrigerate the dough overnight?
Yes. After kneading, refrigerate it in an oiled, covered container for up to 3 days. The slow rise improves the flavor. Let it sit at room temperature 30 to 45 minutes before shaping.
Can I freeze whole wheat pizza dough?
Yes. After the first rise, shape into balls, oil lightly, wrap and freeze for up to 3 months. Thaw overnight in the fridge.
What temperature should I bake whole wheat pizza?
475°F, or as hot as the oven goes up to 500°F, on a preheated steel, stone or baking sheet.
Do I need to pre-bake the crust?
Not on a preheated steel or stone. On a cold baking sheet, pre-bake the bare crust for 4 to 5 minutes for a crisper base.
Can I use active dry yeast?
Yes, in the same amount. Let it foam in the warm water for a full 10 minutes and allow a slightly longer rise.
Can I use this dough for other things?
Yes. It makes good flatbreads, calzones, garlic knots and breadsticks.
Why add honey?
A small amount feeds the yeast, helps the crust brown and softens the slightly bitter edge of whole wheat.
How many pizzas does one batch make?
One 12-inch pizza with a medium-thick crust, or two 10-inch thin-crust pizzas.
More Pizza Dough and Sauce Recipes
Other doughs, plus the sauce to go on top.
Wetter dough, a short rest, a very hot oven.
Pin this easy whole wheat pizza dough for homemade pizza night.
