This whole wheat pizza dough is made with whole wheat flour, honey, yeast, yogurt, and olive oil—simple, healthy ingredients—and requires only 10 minutes of effort.
Yes, whole wheat pizza dough can make a decent—actually, spectacular—pizza crust and give you all the yeasty, crusty, hand-stretched goodness you want and deserve. And it comes together with everyday ingredients in less time than it’ll take you to get takeout. Here’s how to make it.–Angie Zoobkoff
Whole Wheat Pizza Dough
- Quick Glance
- Quick Glance
- 10 M
- 45 M
- Makes one (13-inch | 33-cm) crust
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Recipe Testers Reviews
Most important thing to know is that you CAN make a good whole wheat pizza at home. The whole wheat flavor was really great (I used an organic local California stone-ground whole wheat from Keith Giusto.
This pizza dough can be made straight through in a single evening or, with a little planning ahead, you can let the dough rest overnight in the fridge. I tried it both ways, starting with a same day run of the full recipe, then following up with a rested hand-stretched dough. Each yielded a nice pizza but with somewhat different results in the crust. I think the immediately rolled crust ended up a bit too firm, and I was curious about whether time would let the gluten develop more. After 2 days cold fermentation, the flavor in the hand-stretched dough was the best and more pizza-like.
I found for rolling out and for the hand-stretched dough that a small amount of flour and parchment paper worked great and I use a dusting of cornmeal on the parchment with great results. I try to never use olive oil directly on my pizza stone.
For the overnight batch, I used my Danish bread dough hook and the dough came together in half the time, so I preferred that. Kneading was easy and the dough had a very decent texture. On the overnight rest, I began stretching the dough straight from the fridge as directed, but using a technique from Artisan Bread in Five, I stretched the dough into a disk, let it rest, pressed with fingers to flatten, resting, gently stretching to about about 10” diameter.
For the third pizza, another overnight hand-stretched batch, I let the dough come to room temperature before stretching and found the result the most tender after baking.
If you turn your oven on when the dough starts the first rest it should be at temp by the time your dough has had 30 minutes.