Kitchen notes · a little help before you start
Easy Whole Wheat Pizza Dough
Homemade pizza dough makes the next pizza feel especially inviting. This dough brings a little whole wheat flavor to the crust, ready for the toppings you have in mind. Roll out a couple of rounds and look forward to cutting a warm slice for yourself.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pizza
A few quick notes
1. Beat the first mixture well
Combine white flour, yeast and salt with oil and warm water, then mix until the dough turns soft and elastic.
2. Add whole wheat flour by hand
Stir it in gradually after the mixer stage, then knead gently until you have a soft ball of dough.
3. Give the dough a covered rise
Set the dough in a warm place under plastic wrap or a dish towel for its short rise before rolling.
Get to know the ingredients
Warm water
Use warm rather than boiling-hot water when mixing it with oil and the first flour mixture.
White flour first
White flour begins in the mixing bowl with yeast and salt; the whole wheat flour is added at the later hand-mixing stage.
Whole wheat flour
Stir this in gradually by hand, working it fully into the first dough before forming the soft ball.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Easy Whole Wheat Pizza Dough
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Roll and bake your crusts
Roll the risen dough into the two listed rounds, then bake with toppings or bake the crust ahead as allowed.
A little more help as you go
A large bowl helps
The soft dough can be gently kneaded right in a sufficiently large mixing bowl after the whole wheat flour is incorporated.
Fork pricking is optional
You can poke the rolled dough with a fork to discourage bubbling before moving on to toppings and baking.
A few questions you might have
Do I need a pizza stone?
A baking sheet is included alongside a pizza stone for baking the rolled rounds with their chosen toppings.
Can I bake the crust before adding toppings?
Yes. Baking the crust ahead and adding toppings later is included, as well as baking the dough with toppings already on.
Does the whole wheat flour go in the mixer?
It is stirred in by hand after the first mixture has been beaten into a soft, elastic dough.
What can cover the rising dough?
Plastic wrap or a dish towel is allowed over the dough while it sits in a warm place for the short rise.
How should the dough feel before resting?
Once the whole wheat flour is incorporated and gently kneaded, it should form a soft ball you can easily pick up.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.