Homemade Whole Wheat Pizza Dough

Homemade whole wheat pizza dough made with 100% whole grain white wheat flour, yeast and water. My go-to pizza dough recipe that taste wonderful and so much healthy.

Homemade Whole Wheat Pizza Dough image

Nothing beats a fresh, homemade pizza and that is incredibly easy, healthy, and preservative -free. I have tried making pizza dough with both all purpose flour and wheat flour and the one that I like the best is the dough prepared with whole wheat flour. Wheat flour adds a nutty flavor to the pizza and it turns out to be crispy and crusty on the outside and soft and chewy on the inside. Homemade whole wheat pizza dough is my standard pizza dough recipe and is so easy to make.

RECIPE DETAIL – I know making your own pizza dough may sound like too much work, but it’s not. After the yeast has activated, combine everything in a bowl, knead a soft dough, let it rise for an hour, again knead a couple of times, and you are good to go! If the yeast doesn’t get foamy or bubbly, discard and please start over again.

You can use instant yeast instead of active dry yeast. Unlike active dry yeast, instant yeast doesn’t have to be proofed, it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of instant yeast for this recipe.

Homemade Whole Wheat Pizza Dough picture

This recipe makes enough dough for two 12 inch pizzas. Divide and roll the dough out, keep dusting the surface with cornflour as you roll. I like to bake my pizza dough before I proceed with the recipe. For that I spread a single layer of beans at the base of the pizza and bake for 10 minutes. Remove the beans and now your dough is ready to bake, top with your favorite toppings and bake until cheese is all melted and bubbly.

Dough is good in the refrigerator for 2-3 days and in the freezer for 1 month. The best part is this dough freezes beautifully. After the dough rising time, divide the dough in half or in quarters, shape them, wrap the individual round in a plastic wrap and freeze in ziploc bags. When ready to bake, thaw the dough in the refrigerator, top with your favorite toppings, sauce and bake. It works great.

If you happen to make my homemade whole wheat pizza dough then please leave me a comment or share your pics on Facebook. I would love to see your creation and would be happy to answer any questions.

Homemade Whole Wheat Pizza Dough
Votes: 3
Rating: 5
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A homemade whole wheat pizza dough - healthy, light and a perfect base to a delicious crusty and crispy pizza! A step by step tutorial to guide you through the whole process.
Servings Prep Time
2 PIZZA BASE 1 HOUR
Servings Prep Time
2 PIZZA BASE 1 HOUR
Homemade Whole Wheat Pizza Dough
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
A homemade whole wheat pizza dough - healthy, light and a perfect base to a delicious crusty and crispy pizza! A step by step tutorial to guide you through the whole process.
Servings Prep Time
2 PIZZA BASE 1 HOUR
Servings Prep Time
2 PIZZA BASE 1 HOUR
INGREDIENTS
  • 2.5 cup Whole Wheat flour
  • 2-1/4 teaspoon Active dry yeast
  • 1 teaspoon Sugar
  • 1.5 teaspoon Salt
  • 1 cup Lukewarm water
  • 2 tablespoon Olive oil
CHANGE SERVING SIZE: PIZZA BASE
CHANGE UNITS:
METHOD
KNEADING THE DOUGH
  1. Assemble ingredients.
  2. Measure flour.
  3. To activate yeast - combine yeast and sugar in lukewarm water.
  4. Whisk and let it sit for 10 minutes.
  5. It will become all bubbly and frothy.
  6. Combine everything together in a bowl.
  7. Pour in yeast, oil and water.
  8. Knead a soft dough.
  9. Cover and let the dough rest for 30 - 1 hour. I like to set my dough in a warm oven to aid in the rising time.
  10. Dough will double in size.
  11. Pizza dough all set and ready.
SHAPE PIZZA
  1. Dust the dough with cornflour..
  2. Divide the dough in equal portions. Above measurements make 2 pizzas.
  3. Roll the dough into a circle.
  4. Grease a baking tray and transfer the rolled dough onto the baking sheet.
  5. Keep spreading the dough around.
  6. Use a fork...
  7. To make tiny holes at the base of the pizza. I like to bake my pizza dough dough before I proceed with the recipe. For that I spread a single layer of beans at the base of the pizza and bake @350 degree F for 10 minutes.
  8. Pizza base is ready for toppings!!
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20 Responses

  1. Harsha says:

    Hey Ruchi,
    Thanks for sharing. Will defi try it out. Have 2 questions:
    1. Do we need to knead the dough in any particular way/ or for any amount of time? I’ve seen a lot of other recipes that ask for this step.
    2. What’s the exact purpose of using beans?

    • Ruchi says:

      Harsha, there is no particular way to knead the dough. But this step is important in making breads because if the dough is not kneaded well, bread will turn out dense. Dough elasticity and gluten formation is enhanced by kneading. In case of pizza, feel free to knead the dough but it’s not required.
      Purpose of beans – it creates a small crater/depression during the first bake. When the base is baked with toppings, everything stays within that crater (made by beans) and gives a clean look to the pizza. Hope that answers your query!

  2. Sneha says:

    Hi Ruchi…ur blog is really very gud n helpful.just wanted to ask u for a small favour…can u pls write the ingredients measurements in grams which really makes it super helpful in the success of the dishes.i made this whole wheat pizza dough thrice already.first time it came out perfectly but second n third time the dough deflated.pls help with gram conversions for ur recipes.i would love to bake more of these.
    Thanks
    Sneha

    • Ruchi says:

      Thanks for your kind words Sneha. I’m really happy to hear that you enjoy my recipes. The format that I use provides the recipe in US imperial and Metric format. Will try to look for a different format that provides measurements in grams.
      Possible reason for deflated dough is – yeast. If the yeast didn’t get foamy or bubbly, the dough will not rise. Please use a fresh packet of yeast and do give this recipe a try again. Thanks!

  3. Bijal says:

    Hey Ruchi is instant dry yeast the same as active dry yeast? And if not how much should be added for one pizza base? Thanks a lot

    • Ruchi says:

      Thanks for stopping by Bijal! Instant yeast and dry active yeast are not the same. Unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of Instant yeast for this recipe.

  4. Sherie says:

    Hi Ruchi, thanks for this wonderful recipe, it was easy to follow and the pizza turned out very well. I made a veg pizza for dinner and was very happy with the results, many thanks to you 😊😀

    • Ruchi says:

      Glad to here that Sherie. Thanks for trying the recipe and sharing your wonderful experience with me. 🙂

  5. Deepthi Naveen Sivadas says:

    Hi Ruchi, I am a die hard fan of your culinary talent. You come up with such great recipes which are both easy to cook and delicious to eat. please do continue to guide us in the same way

    • Ruchi says:

      Thanks for your lovely feedback Deepthi! So glad to hear that you liked the recipe. Keep checking back for more. 🙂

  6. Urmil Agarwal says:

    2.5 cup aata means how much in grams

  7. Geetu says:

    Can we resuse the beans once we are done with baking…can they be cooked???

    • Ruchi says:

      Yes, since they go in the oven for a small period of time, they can be soaked and cooked like regular beans.

  8. Neetu says:

    Hi Ruchi thanks for the recipe.
    Just wanted to know what else can we put in place of beans n how can we use these toasted beans ?

    • Ruchi says:

      My pleasure, glad you liked. 🙂 These beans can be cooked again. Since they go in the oven for a small period of time, they can be soaked and cooked like regular beans.

  9. shubhangi says:

    hi… very nice recipe …. sure want to try …. but how about the oven temperatures and time…. I have been through the recipe but couldnt see the temp…. please guide….
    thanks

  10. Neha says:

    Seems nc n easy..n as said nothing beats fresh food…
    Me n my angel just love pizza….nw can mk fresh base any tm…
    thnx ruchi…

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