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Homemade Whole Wheat Pizza Dough

5 from 4 votes
Total: 1 hour 15 minutes
Serves 10 SERVINGS

Nothing beats a fresh homemade whole wheat pizza dough that is incredibly healthy, and preservative -free. This dough is made with 100% whole grain white wheat flour, yeast, and water. It tastes wonderful and is so much healthy.

Homemade Whole Wheat Pizza Dough - Ruchiskitchen

Why make the pizza dough at home when you can get the base from the store? Is this thought rushing through your mind? Then allow me to help you. Well, to start with, I control what goes in my dough.

Secondly, there are no preservatives or un-pronounced ingredients that are added, and the best part is I can customize the dough to my liking.

Homemade Whole Wheat Pizza Dough on a board - Ruchiskitchen

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. This is my standard pizza dough recipe and is so much easy to make.

Simple Steps to make a Vegan Whole Wheat Pizza Dough at home!

Does making your pizza dough sounds like too much work? Believe me; it’s not. Four simple steps – 

  • Activate the yeast. After the yeast has activated, combine everything in a bowl.
  • Knead a soft dough.
  • Let it rise for an hour.
  • Knead a couple of times again.
  • and you are good to go
Vegetarian Pizza Recipe - Ruchiskitchen

Secrets to a Perfect Pizza Dough!

  1. Measure your ingredients (flour) correctly.
  2. Choose the right kind of flour for your the base. Finely ground wheat flour works the best. Pizza base made with a combo of wheat flour + all-purpose flour will yield a crispy and nice textured pizza base.
  3. Use a fresh packet of yeast every time. Stale, old yeast will not activate. In order for the dough to rise, yeast (a leavening agent) needs to bloom or come alive. Yeast converts the sugar present in the dough into Carbon dioxide and ethanol. CO2 and ethanol then create the bubbles or gas pockets in the dough making it expand in size. If the yeast doesn’t get foamy or bubbly, discard and please start over again.Whole wheat Pizza dough baked in oven - - Ruchiskitchen
  4. Keep the temperature of the water lukewarm. That means the water should have a temperature of 90-100 degrees F. If you do not have a measuring thermometer than hold your index finger in the water for 10 seconds. If you can do that comfortably than that water is perfect for the dough. Remember you need lukewarm water to activate the yeast. Too cold will not activate the yeast and too hot water will destroy the yeast.
  5. Knead the dough for a good 8-10 minutes. This step is extremely important. Dough elasticity and gluten formation are enhanced by kneading. For a light and crispy pizza base, knead and stretch the dough with your hands.
  6. Last but not least, follow the recipe and give an ample amount of time for the dough to rise.
Jerk Tofu Pizza - Ruchiskitchen

I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them.  ?

Homemade whole wheat pizza dough - Ruchiskitchen

Homemade Whole Wheat Pizza Dough

5 from 4 votes
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.
Prep: 15 minutes
Rest: 1 hour
Total: 1 hour 15 minutes
Calories: 140 kcal
Servings: 10 SERVINGS




  • cups White Whole Wheat flour
  • teaspoon Salt
  • ¾ cup Lukewarm water
  • 2 tablespoons Olive oil



  • Activate the yeast – combine yeast and sugar in 1/2 cup of lukewarm water (110 degrees F). 
  • Whisk and let it sit for 10 minutes. It will become all bubbly and frothy.
    Activated Yeast- Ruchiskitchen
  • Combine everything in a bowl.
  • Pour in yeast, oil, and water.
  • Knead a soft dough.
  • 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.
  • The dough will double in size.
  • Pizza dough is all set and ready.
    Homemade whole wheat pizza dough - Ruchiskitchen


  • Dust the dough with cornflour. Knead the dough for a good 8-10 minutes. This step is essential; please do not skip through it. (read all about this above in the main post under – Secrets to a Perfect Pizza Dough!) Divide the dough into equal portions. Above measurements make two pizzas.
  • Roll the dough into a circle.
  • Grease a baking tray and transfer the rolled dough onto the baking sheet.
  • Keep spreading the dough around.
  • Use a fork to make tiny holes at the base of the pizza.
  • Fold around the edges. Brush the base and sides with olive oil for a crispier crust.
  • I like to bake my pizza dough before I proceed with the recipe. For that, I roll the dough in a large circle, transfer it to a greased baking tray, fold the edges and spread a single layer of beans on top — Bake for 10 minutes @ 350 degrees F. 
  • 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.


Other Variations!
You can use instant yeast instead of active dry yeast. Unlike active dry yeast, instant yeast doesn’t have to be proof, it can be added straight to the dry ingredients. The result will be the same. Use 2 teaspoons of instant yeast for this recipe.
Freezes Beautifully!
This recipe makes enough dough for two 12 inch pizzas. If you plan to bake just one pizza, then freeze the other half. This dough freezes beautifully.
After the dough rising time, divide the dough in half or in quarters, give it a round shape, 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 cook. It works great. The dough is good in the fridge for 2-3 days and in the freezer for 1 month. 


Calories: 140kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Sodium: 351mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 1.1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: How To’s
Cuisine: American, Indian

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  1. 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…

  2. 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….

  3. 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.

  4. 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.

  5. Urmil Agarwal says:

    2.5 cup aata means how much in grams

  6. 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. 🙂

  7. 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. 🙂

  8. 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.

  9. 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.

    • 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!

  10. 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!

  11. Puja Rankawat says:

    Is their any substitute for yeast,can I use eno?

  12. Ruchi says:

    Yes that’s not correct. Will look into that.
    That’s the liquid measurement (ML). In grams – 2.5 cup flour = 310 grams where 1 cup equals 125 grams.
    In Grams –
    Flour = 310 grams
    Yeast = 1 packet that’s 7 grams
    Sugar = 5 grams
    Salt = 7-8 grams
    Water = 250 ML
    Olive oil = 30-40 ML
    Yes, you can bake the base a day ahead. For a crisp base, bake it a little longer – 15 minutes. Remove from oven and check if the base is done to your liking. Happy Cooking and enjoy the birthday. 🙂

  13. Aaliya says:

    Hi ruchi…. I just purchased a microwave oven and tried the recipe but the base of the pizza is soggy and the bottom of the pizza remains raw even after being in the oven for over 25 mins…any suggestions

    • Ruchi says:

      Reasons for a soggy pizza – moisture gets trapped in between the pizza and baking tray. It has no means to escape, so the pizza absorbs all the moisture resulting in a soggy base.
      For a crispier crust – put your baking tray (the one on which pizza will bake) in the oven as it preheats. Once heated, carefully remove from oven, slide pizza on the hot pan and bake. This will result in a crispy pizza base.
      Other tips to keep in mind-
      1. Do not overload your pizza toppings in the center. Spread them evenly.
      2. If possible, use a pizza stone or a baking tray with holes to bake pizza. This will prevent the pizza from becoming soggy.

      Hope this helps!

  14. Yuvika says:

    I read all your comments and tried the recipe with the tips you mentioned below. I got perfect crust pizza. My sauce was runny and added little. Baked my pizza on a warm stone and it was crispy. Thank you Ruchi for all your tips. You make cooking look easy. 🙂

  15. Arya says:

    Hi Ruchi…have tried your recipe and I very happy with it. The crust comes out perfect. This time I am to bake it in advance. Can I leave the baked pizza dough outside at room temperature overnight?
    Also, if I just plan to slide the dough in fridge then in that case should I slide it before allowing it to rest for 1 he I mean just after kneading it or after the rising part. Thanks

    • Ruchi says:

      Thanks for your kind words, Arya!
      Can I leave the baked pizza dough outside at room temperature overnight?
      Yes, you can leave the baked pizza outside at room temperature.
      Also, if I just plan to slide the dough in the fridge then in that case should I slide it before allowing it to rest for 1 he I mean just after kneading it or after the rising part.
      Shape the dough like a pizza. Cover with a plastic wrap to keep the surface of the dough from drying out and refrigerate overnight. When ready to bake, remove, unwrap, and bake as directed.
      Hope this helps!

  16. richa shah says:

    hi ruchi, i tried out your pizza, it was yummy. i just had one query, that should we place it in centre rack or lower rack while baking.
    nd while baking pizza i just faced the problem that i wanted crispness in the base which i didnot get though i baked for 25 minutes

  17. Reena says:

    Hi Ruchi. Am a beginner in baking…is there any meaurement of water in which the yeast is activated

  18. Shilpa says:

    Hello Ruchi ji, please let me know if you use Indian store wheat Flour or American store wheat flour to make pizza dough.

  19. Pat says:

    5 stars
    Thank you looks very nice…can I do the dough in the bread machine?

  20. Ruchi says:

    Thank you for lovely feedback and update, MrsG!
    Happy to hear that you and your family had a great pizza night.😊

  21. MrsG says:

    Hi Ruchi, WOW this was a huge success! The best pizza base recipe my family have ever tasted! So to recap I had FRESH vegan/organic yeast and doubling the amount to 14g worked. I used stoneground Wholemeal flour. We all had vegan pizzas with your Marinara sauce, vegan cheese and a selection of toppings including mushrooms, peppers, cherry tomatoes, sweet corn, red onions and olives. This is going to be a regular on Saturday nights! Thank you Ruchi. You are a genius 😁

  22. Ruchi says:

    Sure. 😊

  23. MrsG says:

    Dear Ruchi,

    An online search says to double the quantity of yeast if it’s fresh. I’ll update when I’ve made one!