100% Whole Wheat Pizza Dough
on Jan 12, 2022
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I am a big fan of pizza night and I have the best Whole Wheat Pizza Dough to share. This crust is made with 100% whole wheat flour and it makes a perfectly chewy whole grain crust that everyone will rave about.
There is something magical about making your own pizza dough at home with your loved ones. This particular dough is rested overnight so that the gluten can develop and boy is it worth it! The crust comes out delicious and oh so chewy.
Whole Wheat Pizza Dough
Whole wheat pizza crust often gets a bad rap but this recipe will not disappoint. It’s an overnight recipe- although it works just about as well if you make it in the morning and let it sit until dinner. Something beautiful happens when you let the dough sit and give the starches time to break down a bit. The texture and flavor is unmatched.
This recipe turns out an amazingly chewy yet tender pizza crust and you’ll never go back to your old recipe (or baking method for that matter) again! Those whole grains are just better for you in general and the fiber aids in digestion and helps everyone feel full a lot longer.
Frequently Asked Questions
If you don’t have a stone you can turn your biggest cookie sheet upside down (so that the flat side is up) or use a rimless baking sheet. If you are using a stone let the stone heat for 30 minutes. If using a baking sheet, let it heat for 10 minutes.
If you can’t wait that long try this recipe you can make my mom’s famous pizza dough recipe (and it’s great with whole wheat flour too!)
Hot water will kill the yeast. Use lukewarm water that is about 105 degrees F. If the water is much hotter than that you can actually kill the yeast, so don’t get it too hot.
Pizza dough freezes incredibly well. Once your pizza dough has risen you can freeze the ball of dough. Simply spray the dough on all sides with non-stick spray or olive oil and store in a freezer safe bag. It will stay fresh for up to 3 months in the freezer. Let it thaw overnight in the fridge before you use it.
This 100% whole wheat pizza crust has a great texture and is full of whole grain goodness. It’s an overnight recipe (though it works just about as well if you make it in the morning and let it sit until dinner). There’s something magical about letting the dough sit and giving the starches time to break down a bit. This recipe turns out amazingly chewy yet tender pizza crust and you’ll never go back to your old recipe (or baking method for that matter) again! Those whole grains are just better for you in general and the fiber really keeps you (and those kiddos) full a lot longer.
Ditch the premade which generally has too much sugar and about a million extra ingredients you don’t need hiding in it. Just make this super simple homemade pizza sauce that only need THREE ingredients.
Love live the cheese. Use your favorite mozzarella cheese for this recipe. You’ll need about 1.5 cups of cheese per large pizza.
Go heavy on the veggies or just keep it cheese, you get to pick. When I let my kids pick what they want on it and then have them help me “decorate the pizza” aka add the toppings, they are much more likely to eat all the veggies. We love all the traditional vegetables – mushrooms, black olives, bell peppers, red onion, and diced tomato top our list.
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If you’ve tried this Homemade Whole Wheat Pizza Dough recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.
100% Whole Wheat Pizza Dough
- 3 cups whole wheat flour
- 2 teaspoons sugar or honey
- 1 1/2 teaspoons salt
- 1/2 teaspoons instant yeast
- 1 1/3 cups cold water
- 1 tablespoon olive oil
- pizza sauce, (about 2 cups)
- fresh grated Parmesan cheese, (about 1 cup)
- mozzarella cheese, (about 3 cups)
- In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine. Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it’s supposed to be.
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that’s ok.
- Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
- If you have a baking stone, put it in the oven to heat, too. I would recommend using a stone for baking this pizza. If you don’t have a stone you can turn your biggest cookie sheet upside down (so that the flat side is up) or use a rimless sheet. If you are using a stone let the stone heat for 30 minutes. If using a baking sheet, let it heat for 15 minutes.
- When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle. The dough should be pretty thin (and the thickness of the dough determines the size of pizza in the end). I like mine very thin so I roll it out to about 1/4 inch in thickness. My husband likes a more “bready” pizza so I make one that is about 1/2 inch thick for him. The dough will rise a bit while baking and the very thin does not get crispy. I say try a few thicknesses out and see which you prefer.
- Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
- When the pizza is all ready, slide the pizza, which is on the parchment paper, onto a rimless cookie sheet or one that is upside down. This will help you get the pizza to the oven.
- Open the oven and slide the pizza which is still on the parchment paper, from the cookie sheet onto the hot baking stone or hot cookie sheet. I just tug on the edge of the parchment paper with my hands and slide it on to the stone. BE CAREFUL! Your oven is set to 500. It’s super hot, obviously! Make sure the babies are out of the way and be careful when sliding the pizza into the oven.
- Bake for 10 to 15 minutes until the top is bubbly and the edges are starting to brown. When the pizza is done, tug the edge of the parchment paper and slide the pizza back onto the cookie sheet you used to transfer it to the oven. Again, be careful!
- Let your stone reheat for 10 minutes. While the stone is heating, repeat the whole thing with the second half of the dough and bake the same way.
- Enjoy, enjoy enjoy!
- I serve it right off of the parchment paper (which gets all dark and cooked looking) or I’ll tear off a new piece and serve it on a crisp white sheet of parchment. Very pretty!
- This pizza dough can hang out in the fridge a LONG time (up to 72 hours) and it just gets chewier with time, that being said, I’ve skimped on the resting period too and it’s worked fine. If it’s only resting for the afternoon in the fridge, it’ll work too. Don’t get too hung up on the chilling time but do know that it does improve in texture and flavor over time.