Whole Wheat Pizza Dough is a great pizza crust recipe to make for your next homemade pizza!
Whole Wheat Pizza Dough
Making your own pizza dough at home is so easy to do. My favorite everyday pizza dough recipe is for my Basic Pizza Dough. That recipe calls for using all purpose flour only. This recipe for whole wheat pizza dough uses a combination of whole wheat flour and all purpose flour, giving it a bit of a healthy twist.
🛒Ingredients needed:
- whole wheat flour
- all purpose flour
- active dry yeast
- salt
- granulated white sugar
- hot water
- extra virgin olive oil
✏️How to make Whole Wheat Pizza Dough:
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In the bowl of a food processor, combine the flours, yeast, salt and sugar; pulse to mix. Combine the hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons of flour. Process until dough forms a ball, then process for 1 minute to knead.
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Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
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Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F. or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
➡️Recipe Tips:
- Be sure that the surface you’re rolling out your dough on is well floured or things can get sticky!
- If you have a pizza stone, use it. They distribute the heat evenly making for a nice crisp crust even in the center.
- Don’t put your sauce on too thick. That can make it more difficult for pizza crusts to crisp up.
✔️What to serve with Whole Wheat Pizza:
- A nice green salad always pairs nicely with pizza.
- A fruit platter or fruit salad are both nice light sides to serve with pizza.
- Beer lovers will enjoy pizza with a cold one and for wine lovers, I recommend a nice dry red, like cabernet.
★How to Store:
This pizza dough is best used the same day. Leftover pizza can be stored in the refrigerator for 2-3 days.
❤️Why I love this recipe:
- I love making my own pizzas with the exact toppings my family loves.
- Since this crust is whole wheat it feels just a little more healthy!
- As pizza doughs go, this one is quick to make thanks to the short resting time. Try it and Enjoy!
Delicious Pizza Recipes!
- Spinach Mushroom and Feta Pizza
- Classic Cheese Pizza
- Breakfast Pizza
- Garlic Chicken Dijon Pizza
- Pepperoni Pizza
Whole Wheat Pizza Dough
Easy food processor made pizza dough that makes a crispy crust you're sure to love.
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1¼ teaspoons active dry yeast
- 1 teaspoon salt
- ½ teaspoon granulated white sugar
- ¾ cup hot water (120° to 130°F)
- 1 tablespoon extra virgin olive oil
Instructions
- In the bowl of a food processor, combine the flours, yeast, salt and sugar; pulse to mix. Combine the hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons of flour. Process until dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F. or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
Nutrition
Serving: 1slice, Calories: 130kcal, Carbohydrates: 24g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 292mg, Potassium: 89mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty.
I’ll be making this again
Hi! Thank you for all of the great formulas for great food!! Here’s where I think I need further assustance:
Even when I have new yeast, my pizza doughs either don’t rise very much or go way over the other end of the chart. I use (SAF) instant yeast. Are the measurements different whem using instant yeast vs regular? Should the water temp be different when using the instant? Please advise. Thank you. MM-
I’m not really all that familiar w/ the different yeasts- just that some recipes call for one or the other. I believe the water temperature is the same for all. I’d suggest just making sure that you are using a place to rise that is a mild warm temperature, not too hot and not cool. I like to use the oven- just turn on the light (not the heat) and it seems to be a good place for rising. I always place a clean dish towel on top of my bowl of dough. Those are my tips!