Wheat Pizza Dough (1)
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  • Food: Whole Wheat Pizza Dough
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Tonight, how about some pizza? Homemade pizza nights should be entertaining and simple, which is where this pizza dough recipe comes in.

From start to completion, it takes 15 minutes. That’s a lot better than waiting for delivery!

This easy whole wheat pizza dough recipe makes a medium-thick crust. The bottom is crisp, and the middle is a little chewy. It has a beautiful yeasty flavor with a smidgeon of whole wheat flavor. I’m so fond of this dough.

The elusive stretched, a chewy sourdough quality that I crave in true brick oven pizza is missing from this crust. However, this handmade dough is incredible. Here are a few reasons why you’ll adore this recipe:

  • It’s built from the ground up with simple, healthy ingredients.
  • It can be made in a food processor (or by hand).
  • There is no need to prove this dough. You can start making your pizzas right now.
  • Only a few kneads and a few rolling pin rolls are required to make the dough.

Notes on the Making of the Recipe

Wheat Pizza Dough yum (1)
Food: Wheat Pizza Dough (Source: Love And Lemons)

I looked all over the internet for a quick, easy, and foolproof whole wheat pizza dough recipe. In the process, I used up a couple of bags of flour and made quite a mess.

First and foremost, Jim Lahey’s no-knead dough failed me three times. I believe it was due to the fact that I used whole wheat pastry flour. The moral of the story is that whole wheat pastry flour and yeast don’t get along.

I also attempted the skillet dough from Cook’s Country, which turned out to be fried flatbread. Thank you, but no thanks.

Finally, I turned to Melissa of The Faux Martha, one of my favorite bloggers and kindest friends. She shared a recipe for quickly grilled pizza dough from Cook’s Country. My version is a hybrid of the two, and it’s made entirely with whole wheat flour.

Ingredients for a Pizza Dough

The ingredients for this super-quick dough recipe are simple and basic—though a couple of them may surprise you!


A variety of flours work well in this pizza dough. Here are your options (all of which should be used in the same amount):

  • Dough made with whole wheat flour has a slight nutty wheat flavor. It doesn’t bother me at all.
  • White whole wheat flour, which is manufactured from white wheat berries rather than red wheat berries, gives 100 percent whole wheat dough with almost no wheat flavor.
  • If you only have all-purpose flour on hand, that will suffice.
  • Whole wheat pastry flour will not work with yeast because it lacks adequate gluten.

Here’s how to use the “spoon and swoop” approach to measure flour into cups:

  1. To loosen the flour, gently whisk it with a large spoon.
  2. Do not scoop the flour into your measuring cup; instead, spoon it in.
  3. With a butter knife, trim the excess.

Water That Is Warm

The grittiness of the yeast is removed by dissolving it in warm water, which allows it to mix with the honey and olive oil.

Instant Yeast

It is a type of yeast that rises quickly. It’s critical to use rapid-rise or instant yeast in this recipe because, as the names suggest, it gets to work immediately.

This yeast is ready to use in just five minutes after being mixed with warm water, honey, and olive oil.

Sugar or honey?

One tablespoon of honey or sugar will be used to feed the yeast.

Olive Oil

Olive oil aids in the tenderization and pliability of the dough.


Parmesan cheese is little more than a flavor enhancer. Vegetarian Parmesan cheese is available from the Whole Foods 365 and BelGioioso brands. Cheddar or part-skim mozzarella are two other options.


Salt is a flavor enhancer as well. Without a pinch of salt, no pizza dough would be complete.

Pizza Dough Frequently Asked Questions

Over the years, I’ve gotten a lot of questions about this dough recipe. In a nutshell, make this dough according to the directions and use it straight away!

Is it possible to use standard active yeast? Is it possible to skip the yeast entirely? It is not something I would suggest. This recipe was created with instant/rapid rise yeast in mind.

The crust is crisper and cracker-like with fewer air bubbles when using typical active yeast or no yeast at all. Simply put, it’s not as good.

Is it possible to leave out the honey/sugar? It is not something I would suggest. Sugar feeds the yeast, and without it, the crust won’t have the same yeasty flavor. The final product will be less delicate and have fewer tiny air pockets.

Is it possible to leave out the Parmesan? Yes, you certainly can. The Parmesan is purely decorative. You could also use another firm cheese, such as cheddar or part-skim mozzarella, in its place.

Is it possible to create this dough ahead of time? Yes, you can keep it refrigerated and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap).

This dough, on the other hand, is intended to be simple and quick to prepare. It takes less than 15 minutes to prepare and tastes best when baked right away.

Is it possible to freeze this dough? Yes, however it works best if you use it soon away (see above). Wrap the dough balls in plastic wrap that has been lightly greased before placing them in freezer bags.

Defrost the dough overnight in the fridge or for a few hours at room temperature.

Is it possible to grill this dough? Yes! See the recipe notes for more information. When baked in an Ooni pizza oven, this dough also turns out beautifully.

Can I create a calzone or stuffed bread (like garbage bread) using this dough? Yes, I’ve made a calzone successfully.

Brush the top with olive oil and cut a couple of small slits in the top to allow steam to escape before baking. Preheat the oven to 500 degrees Fahrenheit and bake for about 10 minutes.

What happens if I don’t have access to a food processor? It’s no problem! For information on how to create this dough by hand, see the recipe notes. As an alternative to the food processor, I believe you might use a KitchenAid stand mixer.

What is the weight of this dough? This dough creates two 11-inch pizzas and weighs just over a pound.

I’ve successfully used this recipe in recipes that call for 1 pound of pizza dough—just keep in mind that you’ll be creating two smaller pizzas rather than one huge one.

Pizza Dough Made From Whole Wheat

Time to Prepare: 20 minutes

Time to cook: 10 minutes

30 minutes in total

In your food processor, make this 100% whole wheat pizza dough recipe. It doesn’t require much kneading or rising time. You can create this pizza in less time than it takes for a pizza to be delivered. Dinner has been prepared! This recipe makes two medium (11′′ diameters) pizzas.


Wheat Pizza Dough yummy (1)
Food: Wheat Pizza Dough (Source: Love And Lemons)

Whole wheat pizza dough

  • 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
  • 1 tablespoon extra virgin olive oil
  • 2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour
  • 1 tablespoon honey or sugar
  • 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon fine salt


  • 1 cup pizza sauce or one 32-ounce can of whole tomatoes, drained and crushed by hand
  • 2 to 3 cups shredded low-moisture part-skim mozzarella cheese
  • Additional toppings, as desired

Instructions for Pizza Dough

  1. Preheat the oven to 500 degrees Fahrenheit and place a rack in the upper third.
  2. In a liquid measuring cup or small bowl, combine the water, oil, honey, and yeast. Allow 5 minutes for the yeast to proof. By then, it should have puffed up a bit.
  3. In a food processor, combine flour, Parmesan, and salt. Slowly pour in the water mixture while the food processor is running, and process until a shaggy ball forms, about 1 minute.
  4. Immediately dump the dough onto a floured work area and knead it a few times until it comes together. Cut the dough in half.
  5. Roll the dough into two 11-inch diameter rounds on a floured board with a rolling pin. To get the greatest results, lay out the dough as thinly as possible. Rather than a precisely round shape, aim for consistent thickness.
  6. Carefully lift and move one of the rounds to a parchment-lined baking sheet. Apply a light coating of olive oil to the dough’s exterior 1 inch. Half of the pizza sauce or crushed tomatoes should be added now (crush the tomatoes over the sink to get out as much liquid as possible). Half of the cheese, as well as any additional toppings, should be sprinkled on top.
  7. Bake until the dough and cheese are gently brown, about 10 minutes for cheese pizza and 12 minutes for pizza with extra toppings, on the top rack. Using the leftover dough, repeat the process, then slice and serve. Pizza leftovers can last for about 4 days in the refrigerator.


  • TROUBLESHOOTING: If the dough sticks to your fingers and won’t retain its shape, add a tablespoon of flour at a time until it does. Blend briefly to recombine (or stir again, if made by hand).
  • OMIT THE CHEESE TO MAKE IT VEGAN. Instead of honey, use maple syrup or vegan sugar.
  • OTHER FLOUR OPTIONS: All-purpose flour can also be used (same amount). Whole wheat pastry flour should not be used. I haven’t tried this recipe using gluten-free flour mixes, so I can’t say whether it will work.
  • CHEESE OPTIONS: The Parmesan is used to add taste to this recipe. Vegetarian Parmesan cheese is available from the Whole Foods 365 and BelGioioso brands. If you don’t have any mozzarella or cheddar, you can use that instead. The recipe can easily be made without the cheese.
  • PIZZA STONE OPTION: Instead of using a baking sheet, you may bake this crust on a heated pizza stone or pizza steel (I have this one/affiliate link). I’ve always had good luck sliding the pizza onto the baking stone with the parchment paper underneath. On a heated surface, the pizza will bake considerably faster, so keep an eye on it and adjust the cooking time accordingly.
  • GRILL OPTION: This dough is perfect for grilling. Place it on the grates with care, and don’t touch it for the first minute of cooking.
  • INDIVIDUAL PIZZAS: Instead of halves, divide the dough into quarters to produce four “personal pan” pizzas, each about 6 inches in diameter. 7 to 10 minutes in the oven (or fewer if using a pizza stone), until the crust and cheese are gently browned.
  • ARE THERE NO FOOD PROCESSORS? In a large mixing basin, combine the flour, Parmesan, and salt. Whisk to incorporate, then sprinkle the yeast and water mixture into the basin using a large spoon while swirling. Proceed to the next step after all of the flour has been mixed and the dough has come together.