It's so easy to make pizza dough at home! Learn how to make the best whole wheat pizza crust with these step by step instructions and tips!
Recipe features
- Made with simple, whole foods ingredients
- Soft and richly flavored
- Makes two 12" pizza crusts (and they're freezable!)
- Easy for beginning bakers
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Main ingredients
Whole wheat flour: I use King Arthur flour, but any whole wheat flour will work (Bob's Red Mill is also a good choice).
Yeast: Use active dry yeast (I use Flesichmann's yeast but any active dry yeast will do). Use one packet, or 2 and ¾ teaspoons of yeast.
Water: The water should be between 105-110 F, or just warm enough that you can stand touching it (I've also heard it called bathwater warm). Use a thermometer to double check the temp. If the water is too hot the yeast will die and the dough won't rise. If the water is too cool it won't be activated and it won't rise.
White sugar and honey: This helps proof the yeast and adds a little bit of sweetness to the crust. To make this crust vegan you can either omit the honey or replace it with equal amounts of white sugar.
Salt: Kosher or sea salt will do the trick. This adds a little bit of flavor to the crust.
Oil: I use extra virgin olive oil for the flavor it provides. You can also use canola oil or any other neutral oil. Unfortunately this recipe hasn't been tested oil-free, so I can't vouch for how that would go.
Coarse cornmeal: This prevents the pizza dough from sticking to your pan. It also adds a nice texture to the bottom of the crust. This step is optional but I think it really adds something extra to the recipe!
Step by step instructions
Step one. In a large mixing bowl or stand mixer, add the sugar and honey to warm water (it should be between 105-115F). Sprinkle in the yeast.
Step two. Cover with a cloth and let rest for 5 minutes.
Step three. After 5 minutes the yeast will bloom and look foamy . If this doesn't happen, your yeast might be dead. Double check the water temperature and make sure your yeast isn't expired.
Step four. Once the yeast is proofed, stir in the oil and salt.
You can use either a stand mixer with a dough hook, hand mixer with dough hooks (depending on the strength of your hand mixer, you will likely still need to knead by hand with this method), or you can mix by hand with a wooden spoon.
Step five. Add flour ½ cup at a time while mixing on medium speed with a stand mixer, or mixing by hand.
Step six. Continue adding flour until a scrappy ball forms. The dough should be slightly stick but holding together.
If your dough is too wet to handle, add an extra ¼ cup flour at a time.
Knead on a lightly floured surface for 5 minutes, or mix on medium speed until smooth and elastic. This takes about 5 minutes.
Step seven. Lightly oil a clean bowl (I use olive oil for this). Add the dough, turning to coat in the oil (image seven).
Cover with a cloth and set in a warm area to rise until doubled in size (this takes 30-45 minutes depending on your environment).
To make a warm environment I turn on the oven to the lowest temp (180-200 degrees). Once it reaches that temp I turn the oven off and add the covered bowl. Make sure to shut the oven door to keep the warm air in.
Step eight. Once doubled in size punch the dough down with your fist to deflate.
Step nine. Slice in half with a bench scraper or your hands (image nine).
At this point, you can freeze the dough or go ahead and use it (see below for how to use frozen pizza dough).
Flatten the dough into a 12" pizza round. To do this, use your hands to gently stretch the dough, moving in a clock wise position to stretch, pulling from the center. I like to hang the dough in the air while rotating it to allow gravity to stretch it out. Any holes can be patched with a bit of extra dough.
You can also use a rolling pin if you are having trouble stretching the dough.
Add your favorite pizza sauce and toppings, like veggies (bell pepper, onions, even thinly sliced zucchini!) and vegetarian Italian sausage.
Bake at 475 for 14-15 minutes, or until the crust is golden and firm.
Recipe FAQ and expert tips
- Thin or thick crust: Roll the crust on the dough to your desired thickness. I like to brush the crust with olive oil and garlic salt for extra flavor and a better texture.
- Spoon and level flour into scoops for the most consistent measure. To do this, scoop flour into your measuring cup then use the flat edge of a knife to wipe off extra flour. Don't shake or pat down the flour.
- Roasted garlic: Add roasted garlic to the crust for garlic pizza dough. Mix in the roasted garlic (without the skin) when you add in the flour. Learn how to roast garlic in my whole wheat garlic knots recipe.
- Herbs: Knead in equal amounts of dry herbs like rosemary, thyme and parsley for extra flavor. Use 1 teaspoon per herb.
Freeze your pizza dough after it has risen and doubled in size. Lightly oil the dough to prevent it from sticking to the freezer container. Freeze in a tightly sealed ziploc bag or freezer safe container.
It will be good frozen for up to three months. When ready to use, transfer the frozen dough to the fridge to thaw overnight. This will take about 12 hours. Remove the dough from the fridge and allow to come to room temperature. This will take about 30 minutes. Form the pizza crust according to recipe instructions.
You can make the dough up to 2 days in advance. Store in the fridge in an airtight container. The longer it sits in the fridge the more flavorful it becomes. Refrigerate your dough after it has risen and doubled in size. Let it rest at room temperature for 30 minutes before using according to recipe instructions.
Yes! You can make this 100% white all purpose flour or with half wheat.
I don't recommend doing this because it helps with the dough structure and flavor.
More baking recipes
Looking for more easy baking recipes? Learn how to make the perfect oil pie crust or continue on the comfort food path with my guide to southern style vegan biscuits.
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Homemade Whole Wheat Pizza Dough
Ingredients
- 1 and ½ cups warm water 105-110 degrees F
- 1 teaspoon white sugar
- 1 teaspoon honey
- 2 and ¼ teaspoons active dry yeast or 1 packet
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 3 and ½ to 4 cups whole wheat flour more as needed
- ¼ cup cornmeal
Instructions
- In a large mixing bowl or stand mixer, start by adding the sugar and honey to warm water (it should be between 105-110F). Sprinkle in the yeast. Cover with a cloth and let rest for 5 minutes, until the yeast blooms.
- Stir in the oil and salt. Add flour ½ cup at a time while mixing on medium speed with a stand mixer with the dough hook attachment, or mixing by hand with a wooden spoon or hand mixer with dough hooks. Continue adding flour until a scrappy ball forms. The dough should be slightly sticky but holding together. If your dough is too wet, add an extra ¼ cup flour at a time.
- Knead on a lightly floured surface for 5 minutes, or mix on medium speed until smooth and elastic. This takes about 5 minutes. Lightly oil a clean bowl. Add the dough, turning to coat in the oil.
- Cover with a cloth and set in a warm area to rise until doubled in size (this takes 30-45 minutes depending on your environment). Once doubled in size, punch the dough down with your fist to deflate.
- Slice in half with a bench scraper or your hands. At this point, you can freeze the dough or use it. If using, return dough to the bowl and cover with the cloth.
- Preheat the oven to 475 degrees F. When the oven is preheated, flatten the dough into a 12" pizza round. To do this, use your hands to gently stretch the dough, moving in a clock wise position to stretch.
- Sprinkle cornmeal on a baking sheet, pizza round or preheated pizza stone. Carefully place the flattened dough onto the pan. Turn the edges in to create a lip. To make a thicker crust, make a larger lip. For a thinner crust, roll the pizza out very thin and make a small lip.
- Brush the entire crust lightly with olive oil to prevent the toppings from making the crust soggy. Add sauce and your favorite toppings (veggies, cheese, etc.).
- Bake for 14-15 minutes at 475 F, or until cheese is melted and crust is golden. Remove from the oven and serve immediately.
Notes
- To make a warm environment I turn on the oven to the lowest temp (180 degrees). Once it reaches that temp I turn the oven off and add the covered bowl. Make sure to shut the oven door to keep the warm air in.
- How to freeze: Freeze your pizza dough after it has risen and doubled in size. Lightly oil the dough to prevent it from sticking to the freezer container. Freeze in a tightly sealed ziploc bag or freezer safe container. It will be good frozen for up to three months. When ready to use, transfer the frozen dough to the fridge to thaw overnight. This will take about 12 hours. Remove the dough from the fridge and allow to come to room temperature. This will take about 30 minutes. Form the pizza crust according to recipe instructions.
- See blog post for step by step images.
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