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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Baking with Whole Grains: Whole Grain Pizza Dough Cooking View

Over the past six (!) years that I have been here in this space sharing recipes with you, I’ve learned lots about what foods you all like and what foods you love.  It comes as no surprise that pizza is near the very top of the list of best loved foods for most people.  I’m certainly no exception.  We make pizza at least once every few weeks if not more, and over the past few years we have gotten pretty darn good at making awesome pizza at home.  Having a stellar pizza crust recipe and method have made all the difference, but of course as I continue making more things using whole grains, pizza was clearly something I needed to transition.

Many of you have been asking for a wheat pizza dough recipe for quite some time but to be perfectly honest, I wasn’t sure where to start.  Thankfully King Arthur Flour’s Whole Grain Baking book had a few recipes that gave me a great starting point.  I first tried this dough as 100% whole wheat (using all white whole wheat flour).  While the dough held up well to toppings and tasted great, we found it a bit lacking in texture.  So, I continued to play around with the recipe, experimenting with different proportions of flour and different methods.

The version here has been our favorite of them all, and it’s exactly what I was hoping for.  It uses half white whole wheat flour to provide a nutritional boost, but also uses half bread flour to give the dough that chewy texture we look for in a great pizza.  I fully expect this to become our go-to dough from now on because really, why not?  It’s every bit as good as our old favorite but it’s a bit healthier, and it’s all ready to be dressed up with your favorite toppings.

King Arthur Flour has generously agreed to provide several great giveaways over the course of this whole grain baking series.  Today we are giving away one of my absolute favorite kitchen essentials – a pizza stone, as well as a flour coupon.  Head on over to the giveaway page to enter!  Also, be sure to check out King Arthur Flour’s Whole Grain Baking book and their website for hundreds more reliable whole grain recipes.

Whole Grain Pizza Dough
Yield: enough dough for 2 large pizzas or 6 calzones

Ingredients

2½ cups (10 oz.) white whole wheat flour*
2½ cups (10 5/8 oz.) unbleached bread flour*
2 cups (16 oz.) lukewarm water
4½ tsp. instant (rapid rise) yeast
1¾ tsp. salt
1 tbsp. plus 1 tsp. olive oil
1 tbsp. plus 1 tsp. honey
Dash of dried oregano, basil, and cayenne pepper (optional)

Cooking View

Directions

  • In a medium bowl or in the bowl of an electric mixer fitted with the dough hook, combine the flours, water, yeast, salt, olive oil and honey.  Mix together on low speed until a cohesive dough has formed.  If desired, sprinkle with dried oregano, basil and/or cayenne for additional seasoning (optional).  Continue to knead until a smooth, elastic dough has formed, about 6 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

  • Turn the dough out onto a lightly floured work surface and gently press down to deflate it.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough for later use, wrap in plastic wrap and freeze at this point.)  Cover with a clean kitchen towel.  Let the dough relax for at least 10 minutes.

  • To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

  • For step by step photos and other tips on homemade pizza dough, please see this post.

    *If desired, this dough can be made 100% whole grain by using all white whole wheat flour and omitting the bread flour.  However, the bread flour gives the dough the chewy texture that makes homemade pizza dough extra special.  While the dough still tastes good with 100% white whole wheat flour, you may find the texture somewhat lacking.

Source

  • Kerry Cooks

    Thanks Annie – I’ll definitely be trying this next time I make pizza!

  • Lily R

    Now that I have a stand mixer, I’ve been all about making my own pizza dough and having been looking for a good whole grain pizza dough! This looks fabulous, thank you for sharing!!

  • HalfBakedHarvest

    That looks lika an awesome pizza. The crust looks perfect!

  • Patti Weeks

    I found the same over the years of experimenting…the best combination is 50/50 bread and whole wheat white. The family was opposed to whole wheat and never knew the difference. I also found a longer rising in the refrigerator improves the dough versus rising at room temperature. I use about 2/3 of your amount and let the bread machine do the mixing, kneading, and initial rise, then punch down and transfer to bowl and refrigerator. Found this method by accident when my boys were teenagers and I needed to make 2 batches of dough to feed them.

  • Kinsey Drake

    I find that whole grain pizza dough is just as delicious, and if you like a crispy crust, it’s even better because of the reduced gluten content gives a crispier texture.

  • marcie @ flavor the moments

    I love whole grain pizza crusts, and your pizza looks delicious! I’m definitely going to pin this.

  • disqus_z9devWPId8

    I can’t wait to try this! I have been using your basic pizza dough recipe for a while now, quadrupling the recipe and freezing the extra dough. So glad to have a wheat version. Thanks!

  • Warm Vanilla Sugar

    This dough sounds awesome Annie! I love a good whole grain dough!!

  • Stephanie

    Awesome, I was just searching your site yesterday looking for a whole wheat pizza crust recipe. I will try this soon!

  • Anne Schofield

    i actually make mine 100% whole wheat also, but with 1/3 portion semolina as in the Now or Later pizza found on King Arthur’s website. I use 4 cups semolina and 8 cups 100% whole wheat flour (white winter wheat I grind myself) in my quadruple batch. If you like a bit of chew in your crust, semolina is the way to go.

    I add about 6 cloves mashed roasted garlic, and let the dough ripen 72 hrs in the fridge before shaping and baking. I also use all honey and no oil since I like it a bit more sweet. Last, I try to roll out the pizza crusts a size that will fit in a gallon ziploc bag. I bake every crust for 4-5 minutes at 450 (on my pizza stone) then let all the crusts I am not using that day cool completely. I then freeze them in ziplocs and have crust ready anytime we need a quick meal.

    I am so glad you are trying out baking with whole grains. Your recipes are actually so great, I have found I can sub in 100% whole grains when I want/need to without any problem. Thanks for all the experimenting you do on our behalf, and letting us know your thoughts on trying things different ways. I really love those extra details, and appreciate the effort you make in testing things out and telling us about it!

  • http://kirantarun.com/food Kiran @ KiranTarun.com

    Love making whole wheat pizza crust. This is divine :)

  • Jamie Stone

    Ohhh I need to make my own! Love this!

  • http://lavidalaura.com/ Laura Grai

    I love your regular pizza crust recipe, so I can’t wait to try this one!

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    Love this! I haven’t made pizza dough in so long and you just reminded me that I need to get on this stat!

  • Sara L’arcobaleno di Sara

    I love pizza!!! Your pizza is very delicius,
    bye bye
    Sara

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Yum. I’m trying to cut down on gluten (trying to figure out if I have an allergy because it seems to not agree with me), but I might make an exception for this if I can handle a little discomfort for a day. I love all the flavors on top!

  • nessa

    That looks amazing!

  • http://www.savorysimple.net Savory Simple

    I make a similar pizza dough and it’s always a huge crowd pleaser!

  • http://www.hearthandhomefront.blogspot.com/ Moira @ Hearth and Homefront

    Pizza is one of the last things I make that isn’t whole grain…I can’t wait to try this!

  • Jess @ Floptimism

    Hi there! I run a food blog called Floptimism, and every Saturday I write a round-up of all of the amazing recipes, pictures, ideas, inspiration, etc. I’ve found on the web over the past week. I wanted to let you know that I loved this pizza dough recipe so much that I featured it in my post. I’ve included the link to the post in case you’re interested in checking it out. Either way, thank you for such a fantastic recipe! Have a great weekend!

    http://floptimism.blogspot.com/2013/07/weekend-wrap-up-progress.html

  • Gail

    I am writing this review as I’m eating my pizza…it’s delicious! I used 3 c white & 2 c whole wheat because I was too lazy to open up the cabinet above my head and find the 1/2 c measuring cup. (Hey! It’s Saturday, give me a break :) I have the second half of the dough in the freezer…looking forward to next week when I’ll make the second pizza!

  • Elizabeth from Indy

    I have always used your regular pizza dough recipe and was excited to try this one. My husband and I agreed that this one is even better! I weighed my flours, but as I mixed it, the dough was too wet and didn’t form a ball, so I added more bread flour until it did. It took a significant amount of added flour (I didn’t measure…just added a tablespoon at a time). I used regular whole wheat flour (ground myself from the grain), so that may be the difference. Regardless, it turned out wonderfully. The texture was perfect. Thank you again for another great recipe, Annie!

  • Jen Sellers

    I made this last night. It will definitely be our go-to dough now! Thanks for sharing.

  • annieseats

    Yay! So glad it was a hit :)

  • Angela Reynolds Perpingon

    I had made this crust a few weeks ago and froze it, thawed it today for lunch and used crushed tomatoes with some oregano and garlic as the sauce and topped with mozzarella. It was delicious and the kids loved it. Perfect mix of chewy and crunchy. I used regular all-purpose flour instead of bread flour and a since my husband is allergic to honey I substituted agave nectar.

  • Zeek

    Hi Annie. I tried out your regular pizza dough a few weeks ago and loved it (posted a pic on IG)! I made this dough today and weighed out all the ingredients, and after mixing, the dough was really wet and couldn’t form a ball. I added an additional quarter cup of bread flour and the end result was perfect. I loved the pizza and in an attempt to make our weekly ritual a little healthier, I will definitely be making this dough over and over again.

    Secondly, is the pizza in the picture above just tomatoes, basil, and fresh mozzarella? If so, did you bake the basil the entire time or did you add it towards the end? Thanks for the consistenly awesome recipes!!

  • annieseats

    So glad it turned out well! Yes, the pizza pictured here was a classic margherita pizza. For this pizza and almost always, I add the basil before baking with all the other toppings. However, I have a sort of jazzed up version to be shared soon (actually Tuesday) where I added it near the end. I think that’s my preference now.

  • Cara

    This recipe is amazing… I used this dough with your roasted tomato, feta and kale pizza and it was absolutely delicious. Def. my new favorite pizza dough :)

  • Anne Blackwell

    Annie – do you have thoughts on white whole wheat flour versus regular whole wheat flour? Are they interchangeable? The color is obviously a bit different, but is the taste different as well? I generally like the taste of whole wheat, though that flavor certainly works better for some things than others… I have a hard time finding white whole wheat flour without breaking the bank, so I’ve been wondering if or when regular whole wheat flour would work just as well (not just for pizza crust).

    And a pizza crust specific question… when you freeze your pizza dough, when you go to use it is the texture as good as when you bake it directly? I’ve made your regular pizza crust several times now and I love it, but when I freeze the dough for later it’s always rather tough. I always double wrap it and don’t freeze it for more than a couple months. :/

  • annieseats

    Hi Anne,
    I personally vastly prefer white whole wheat to regular whole wheat, both because of the flavor and the texture. It is much closer to AP flour in texture and so can be easily substituted for it in various baked goods, etc. WWF doesn’t do quite as well, and I find the taste of regular whole wheat overwhelming in a lot of cases. The nutritional benefits of white whole wheat and whole wheat are the same, but since I prefer the flavor and texture of white whole wheat, that is what I use. It is available in most grocery stores in my area.

    I’ve been freezing the pizza dough for a long time but I have never had any problems with dough that was previously frozen being dense or tough – it is pretty much as good as fresh. I have a feeling maybe it isn’t adequately thawed or warm enough when you are rolling it out. In that case, it can be tougher to work with and yield a tougher result. When I have thawed it, if there is still a chill to it, I sometimes give it one or two short bursts in the microwave to remove the chill, and I find that helps a lot with shaping it, etc. Hope that helps!

  • Anne Blackwell

    Thanks, Annie!

  • SK

    Made it again today and every time I make this I cannot help but comment to let others know that this is awesome! Annie, once again thank you for making it and writing about it!

  • annieseats

    I love to hear that! So glad it was it always a hit :)

  • maggie

    Annie, have you ever played around with this using whole wheat pastry flour? My understanding is it’s lower protein than white whole wheat or regular (red) whole wheat, but it’s our favorite for quick breads, cookies, etc. because it seems so much lighter than even white whole wheat does. I had a hard time finding anything online about how to tweak a yeasted recipe, although the King Arthur said possibly to decrease the liquid a bit. Just curious if you (or others) have ever experimented with this!

  • annieseats

    I haven’t, mainly because white whole wheat is much more accessible and I like it as is so I haven’t felt a need to play with it. Let me know if you do and how it goes!