Whole Wheat Pizza Dough

I’ve been making homemade pizza lately because it’s one of the things I’ve been craving, but it’s much healthier to make it myself. I’ve been playing with different dough recipes and so far this one’s my favorite.
It makes a thin crust that is crisp on the outside, but still has some chewy on the inside. The whole wheat flour gives the dough more flavor than a white pizza dough.  It uses a quick rise yeast, so I can pull it together last minute. But if you like, you can make the dough ahead and store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.



3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast
3/4 tsp salt
1/4 tsp sugar
1/2-2/3 cup hot water (120-130°F)
2 tsp extra-virgin olive oil
(Makes 12 oz of dough)


Combine flours, yeast, salt and sugar in a food processor or stand mixer; mix to combine. Combine hot water and oil in a measuring cup. With the mixer running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be pretty soft. If it seems dry, add 1 to 2 tablespoons warm water; if it’s too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix 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 (about a 13-inch circle) and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

I’ve also been playing with different toppings. My new favorite thing to put on my pizza is caramelized onion. Regular chopped onion is good too, but that extra sweetness and tenderness they get when you brown them first just makes it so much better! For this one I put:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
1 thinly sliced onion sauteed with
2 cloves garlic
1/3 small can of black olives
fresh mozzarella cheese, thinly sliced
shredded parmesan cheese




Now that I found a dough that I like I think I will have to play with it a bit, maybe add some herbs or garlic to the crust. And of course try some different toppings! What do you like on your pizza?


– Jodi

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8 thoughts on “Whole Wheat Pizza Dough

  1. The Duo Dishes says:

    That fresh mozzarella looks fabulous! You could put that right on the pizza dough, and that'd be enough. 🙂 Looks like a fun at-home Friday night meal.

  2. Linn @ Swedish Home Cooking says:

    That looks like a great pizza dough recipe. I make a lot of pizza and recently I've made a lot of yeast free pizza. It's kind of a lazy pizza – but it tastes really good! It's not very fluffy, but if you make it thin enough it becomes very crispy.

  3. Brie: Le Grand Fromage says:

    homemade pizzas are the best – yours looks great! i just made some flatbread pizzas myself. nothing beats a homemade, rustic crust and choosing your own toppings!

  4. homemade pizzas are the best – yours looks great! i just made some flatbread pizzas myself. nothing beats a homemade, rustic crust and choosing your own toppings!

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