100% Whole Wheat Pizza Dough

5 from 1 vote

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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. 

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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

What can I use besides a baking stone to cook 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 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.

What if I’m in a hurry and can’t wait 24 hours for my dough?

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!)

How hot should the water be when adding it to the yeast?

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.

Can I freeze pizza dough? 

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. 

The Crust:

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.

The Sauce:

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.

The Cheese:

Love live the cheese. Use your favorite mozzarella cheese for this recipe. You’ll need about 1.5 cups of cheese per large pizza.

Pizza toppings:

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.

Pizza Recipes:

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.

Edge of pepperoni pizza
5 from 1 vote

100% Whole Wheat Pizza Dough

This 100% Whole Wheat Pizza Crust Recipe that you can make ahead of time! It gets more flavorful and chewy but the rising time is flexible!
Prep: 30 minutes
Cook: 15 minutes
Rise Time: 1 day
Total: 1 day
Servings: 2 medium to large pizzas

Ingredients 

  • 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)
  • toppings
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Instructions 

  • 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!

Notes

  • 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.

Nutrition

Serving: 1 of 16 slices, Calories: 182kcal, Carbohydrates: 19g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 596mg, Potassium: 198mg, Fiber: 3g, Sugar: 2g, Vitamin A: 325IU, Vitamin C: 2mg, Calcium: 192mg, Iron: 1mg
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50 Comments

  1. suzyfahrm says:

    Hi i have been making this pizza crust every Saturday to use on Sundays for a few months now!! My husband and sister (who also lives with us) love it!!! Although the
    Dough is pretty sticky, just add flour to the area on which youre olling, and to the rolling and flip the dough over a couple of times to coat and you should be fine!! We love thinner crust and I’ve gotten so great at getting the dough thin!! I’m having a pinterest party soon and wanted to make a few different kinds of pizzas. Do you think I could roll out the dough earlier in the day to maybe refrigerate it and then just add ingredients and sauce right before the party starts to avoid some of the mess? Just curious!!

    1. Melissa says:

      Yay! This was just the comment I needed to make my night. Thank you! If I were you I would roll out the dough on parchment paper and leave it there. Then I would roll out how ever many more I had and stack them and then put a little plastic wrap on them and stick them in the fridge. So you’d have a stack of parchment, dough, parchment dough…. And then when you are ready to make the pizza you could give them one more quick go over with the rolling pin and top. I think making them ahead of time is super smart! Let me know if you do this, I’d love to know how it works! Make-ahead pizza would be awesome.

  2. Eve says:

    I made the recipe last night to let it sit in the fridge over night. I haven’t taken it out of the fridge to come to room temperature to roll out yet. I want to know how come you don’t proof the yeast in a cup of warm water before adding the mixture to the dry ingredients? Why do you use cold water? Is this so it can sit over night and proof longer? I am curious because I have never made dough using your method except when i just dumped everything into a bread machine. After I followed your instructions where i added the yeast to the dry ingredients and the oil and water last. I was a little nervous because the dough wasn’t coming together, it was actually very dry. I added extra water, and extra olive oil. Then the dough came together. This might have to do with the weather and humidity where I live. I am looking forward to hearing from you and also looking forward to baking this dough! Thank you!

    1. Melissa says:

      How did it turn out Eve? The cold water and just a little yeast are methods used often in this kind of slowly made bread. It’s almost as if you are letting it go half to sour dough by letting it rest for so long.

  3. Julie Lini says:

    I just tried the pizza and I have mixed reviews. The sauce was a complete success, everyone loved it and will certainly do again. The taste of the dough was also very good. It was the cooking process that I had the most trouble with. I put my stone in the oven at 500 degrees and the stone burned! It was a disaster. I will try again at the traditional 350 degrees, and possibly precook the crust for 5-10 minutes before apply the rest of the toppings.

  4. Amenda Marie says:

    Is the sauce recipe for BOTH pizzas?

    1. Melissa says:

      Yep, it’ll be enough for both. And if I have a little extra I just keep it in the fridge and throw it in my pasta sauce the next time I’m making some. Enjoy!

  5. Mary Catherine says:

    That was absolutely incredible!! I will make this often. Probably like every 3 weeks for a treat!

  6. Dawn says:

    So I went to the store today. Do I use active or lightly active yeast? Do I not need to heat my liquids? And finally, so I only use half the dough! Can I half the recipe?

    1. Melissa says:

      I like instant dry yeast but I’ve made it with traditional active dry yeast just the same. In my mind the later has a subtle flavor that I don’t like, but I might just be crazy. And yep, no need to heat the liquid, just throw it in there and making a half batch works well too! Good luck friend!

  7. Mag says:

    Excited to try this! I usually use 2 1/2 cups bread flour, 1/2 cup whole wheat flour, 1 cup warm water, 1 tbsp olive oil, 1 small package rapid rise yeast that come in a 3 pack (active dry yeast would work too), 1 tsp sugar and 1 tsp salt. I make 2 thin crust 14 inch pizzas. Someone asked if you can freeze the dough. Yes you can. I do it all the time and freeze mine in a ziplock freezer bag. Whenever I need dough I take it out the night before and pop it in the fridge. It will ‘cold rise’ in the fridge the longer you leave it in there. In the morning I put it in a lightly greased bowl ( 1 tbsp olive oil), cover with a damp dish towel over top and let it come to room temp to rise. I sometimes warm up my oven a little (in the winter months) and put the bowl in the oven to help the rising process.

    1. Melissa says:

      I get so nervous about freezing dough, but I think you’ve inspired me to just give it a try! Thanks!

  8. Laesha says:

    I LOVED this pizza dough. I made my own pizza sauce with onions and tomatoes and it tasted great.

  9. Claire says:

    I have had the dough in my fridge overnight and am trying this tonight. I hope it works for me! Thanks, I’ll let you know how it went 🙂

    1. Melissa says:

      How did it go??

    2. Claire says:

      Not very well. I am not sure what I did wrong. The dough was very wet, so I couldn’t roll it at all. But I kind of shaped it into the desired shape and thought that it would become more dough-like once cooked.
      It did become a bit more dough-like, but not very. It was a bit of a soggy mess. I followed the recipe to the letter, not sure what I did wrong. Any tips?

    3. Melissa says:

      I think if you were to add some flour right before you are going to roll it out and make the pizza that you’d be better off if you are having issues with it being too sticky. Just knead a bit in until it feels manageable! It’ll still be delicious.

  10. donna cantrell says:

    Sound like a good for weight watchers also