Name: 100% Whole Wheat Pizza Dough
Prep time: 30 min
Cook time: 15 min
Total time: 24 h
Yield: 2 medium to large pizzas
Cuisine: Italian
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

I am a big fan of pizza night and I have the bestWhole Wheat Pizza Doughto share. This crust is made with 100% whole wheat flour and it makes a perfectly chewy whole grain crust that everyone will rave about.

Up close shot of a pepperoni and cheese pizza with whole wheat crust on parchment paper.

Whole wheat pizza crust often gets a bad rap, butthis 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. You can top it with thissuper simple homemade pizza sauceusing only THREE ingredients!

Top view of a ball of whole wheat pizza dough.

Why You’ll Love This Recipe

The dough can be made ahead of time and rises in the fridge, giving you flexibility with your schedule.
Enjoy a healthier pizza crust that’s packed with fiber and whole grain goodness that really keeps you and those kiddos full a lot longer.
Whether you like a thin, crispy crust or a thicker, chewy one, you can easily adjust the dough to your preference.
Make dinner a fun family activity to let the kids decorate their own personal pizzas.

Recipe Ingredients

Flour –Whole wheat
Sugar –Or honey
Instant yeast
Sauce– You can go with a classicred sauce, or spice it up with awhite,pesto, orbarbecue sauce.
Cheese –I like to use fresh grated Parmesan and Mozzarella cheese
Olive Oil
Salt
Toppings –Fully customizable, but we like to use pepperoni, mushrooms, black olives, bell peppers, red onion, and diced tomato.

See the recipe card below for full information on ingredients and quantities

How to Make 100% Whole Wheat Pizza Dough

Step #1.Combine flour, sugar, salt, yeast, water, and olive oil to form a sticky dough. Cover and refrigerate for 24 hours or up to 3 days.

Step #2.Bring dough to room temperature for 1 hour, and preheat the oven to 500°F with a baking stone or cookie sheet.

Step #3.Divide dough, roll out to desired thickness on parchment paper, and top with sauce, cheese, and toppings.

Step #4.Slide pizza onto the hot stone or sheet and bake for 10-15 minutes until bubbly and golden. Repeat with remaining dough.

Recipe FAQs

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.

Top view of rolled out wheat pizza dough on parchment paper and a cookie sheet

Expert Tips

Usingcold water in the doughslows down the yeast activity, allowing for a longer,more flavorful fermentation.
Apreheated baking stonewill give yourcrust a better textureby evenly distributing heat.
Rolling the dough on parchment papermakes iteasier to transferto the oven without losing shape.
Try different dough thicknessesto find yourperfect balance of crispy and chewy.

Top view of a perfectly cooked whole wheat pepperoni and cheese pizza with a pizza cutter next to it.

How to Serve and Store 100% Whole Wheat Pizza

A side salad likecaesar,antipasto salad, orchef saladis a classic pairing with pizza, providing a fresh and tangy contrast.Garlic knotsorbreadsticksalso add a fun side!

Store any leftover pizza in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 375°F for 5-7 minutes. Once the 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.