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Close up of two pieces of whole wheat pizza in a stack, showing the texture of the crust.

Whole Wheat Pizza Dough

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  • Author: Jessie
  • Prep Time: 15 minutes
  • Inactive Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 2-4 1x
  • Category: Pizza
  • Cuisine: Italian-American
  • Diet: Vegan


This easy whole wheat pizza dough is perfect for pizza night!


  • 9 grams active dry yeast (2 ¼ teaspoons, or 1 packet)
  • 12 grams honey (1 Tablespoon)
  • 240 grams warm water (about 1 cup)
  • 180 grams whole wheat flour (about 1 ½ cups)
  • 180 grams all purpose flour (about 1 ½ cups)
  • 7 grams kosher salt
  • 20 grams olive oil, plus extra for drizzling


Proof the yeast (10 minutes)

Mix the dough & first rise (30 minutes)

  1. Once the dough is thoroughly mixed, cover with a clean tea towel and let rise at room temperature for 30 minutes. 

Fold dough & second rise (30 minutes)

Shape & Bake


How much dough does this recipe make? This recipe makes enough for one large (~14") pizza, two medium (~8-10") pizzas, or 4-6 individual pizzas (depending on how thin you stretch your dough!) One batch of dough is usually enough for 2-3 large portions (with no side dishes) or 4 smaller portions (perfect for serving with a quick salad).

How warm should my “warm water” be? A good rule of thumb is “warm to the touch.” Too-hot water (130° F and above) will kill your yeast, but use too-cold water and your yeast will take too long to activate. We usually shoot for a water temperature between 95° and 110° Fahrenheit. You should be able to comfortably hold your hand under water running at about 100 degrees – it should feel quite warm, but not hot. Use a kitchen thermometer for a precise measurement if you like!

Substitutions. Use bread flour in place of all purpose flour. Add dried or fresh herbs, roasted garlic, or grated parmesan cheese when you mix the dough for extra flavor. Use sugar or maple syrup instead of honey.

Please use a kitchen scale if you can! Measuring by weight with a kitchen scale is much more accurate than measuring by volume (with cups). Because each person measures a cup of flour a little bit differently, it's easy to end up using way too much flour in a recipe - which results in dry, dense crust! When you measure your flour in grams with a kitchen scale, you can measure flour perfectly every time.

Mix this dough by hand OR with a stand mixer - it works well either way! If you use a stand mixer, fit it with the dough hook and add the flour a little bit at a time to ensure the mixer incorporates everything evenly. Let the mixer run an additional 3-5 minutes once all the flour is incorporated to develop the gluten in the dough more fully for a stronger, smoother dough.

Adjusting the rise time. If your kitchen is especially chilly, you may need to let the dough sit another 15-30 minutes during the first rise.

For more ideas and instructions about flour types, dough shapes, and other substitutions and techniques, be sure to enroll in our Everyday Artisan Bread course.