Whole-Wheat Pizza Dough

Nothing beats the amazing smell of homemade pizza dough coming together in your kitchen! This whole-wheat pizza dough is perfect for busy families who want something healthier without giving up that delicious taste. You’ll love how quick and easy this is – ready in just 15 minutes with no long rising time needed!

Recipe Details

Timing & Servings: Cook Time: 5 minutes, Additional Time: 10 minutes, Total Time: 15 minutes, Serves: 6 people, Makes: 1 pound of dough

Nutrition Profile: Dairy-Free, Healthy Pregnancy, Vegan, Vegetarian, High-Protein

Nutrition Facts (per serving): 127 Calories, 0g Fat, 24g Carbs, 4g Protein

Ingredients You’ll Need

Whole-wheat flour: You’ll need ¾ cup, which gives this dough its wonderful nutty flavor and extra nutrition. Don’t worry if you’ve never used whole-wheat flour before – it works beautifully here!

All-purpose flour: Another ¾ cup helps keep the dough light and easy to work with. This combo of flours is the secret to getting the best of both worlds.

Quick-rising yeast: One package (that’s 2¼ teaspoons) does all the magic. I love using Fleischmann’s RapidRise because it cuts down the waiting time so much!

Salt: Just ¾ teaspoon brings out all the flavors. Don’t skip this – it really makes a difference in taste.

Sugar: A tiny ¼ teaspoon feeds the yeast and helps everything work perfectly together.

Hot water: You’ll need ½ to ⅔ cup at 120-130°F. The warmth wakes up the yeast and gets things moving quickly.

Extra-virgin olive oil: Just 2 teaspoons adds flavor and helps make the dough smooth and easy to handle.

How to Make Whole-Wheat Pizza Dough

Step 1: Add both flours, yeast, salt, and sugar to your food processor. Give it a few quick pulses to mix everything together nicely.

Step 2: Mix the hot water and olive oil in a measuring cup. With your food processor running, slowly pour in the liquid mixture until a sticky ball forms.

Step 3: Check your dough – it should feel quite soft. If it seems too dry, add 1-2 tablespoons of warm water. If it’s too sticky, sprinkle in 1-2 tablespoons of flour.

Step 4: Let the food processor run for 1 minute to knead the dough. This saves you all that hand kneading time!

Step 5: Move the dough to a lightly floured surface. Spray plastic wrap with cooking spray and cover the dough with the sprayed side down.

Step 6: Let the dough rest for 10-20 minutes. This short break makes it so much easier to roll out later.

Step 7: Put your pizza stone or flip a baking sheet upside down on the lowest oven rack. Heat your oven to 500°F or as high as it goes.

Step 8: Roll out your dough into about a 13-inch circle. Add your favorite toppings and bake for 10-14 minutes until the bottom is crispy and golden.

Easy and Quick Whole-Wheat Pizza Dough Version

Want to make this even faster? You can mix everything by hand in a big bowl instead of using a food processor! Just stir the dry ingredients together, then add the liquid and mix until it forms a soft dough. Knead it on the counter for about 5 minutes by tossing it gently rather than pushing. This way works great too and saves you from washing the food processor!

Serving Ideas

This dough makes the perfect base for any pizza night! Try it with classic tomato sauce and mozzarella, or go wild with BBQ chicken and red onions. The nutty whole-wheat flavor pairs beautifully with fresh vegetables like bell peppers, mushrooms, and spinach. Serve with a simple green salad and you’ve got a complete family meal everyone will love.

Storage

You can keep this dough in the refrigerator for up to 2 days. Just put it in a plastic bag that you’ve sprayed with cooking spray first. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out. This makes it much easier to work with!

Substitutions

No food processor? No problem! You can use a stand mixer with the paddle attachment or just mix by hand. If you don’t have quick-rising yeast, regular active dry yeast works too – just let it rest a bit longer. You can also use all whole-wheat flour if you want, but the dough will be a little denser.

Pro Tips

• Water temperature matters: Use a thermometer to check that your water is 120-130°F. Too hot kills the yeast, too cool won’t activate it.
• Don’t add too much flour: The dough should feel soft and slightly sticky. Adding too much flour makes tough pizza crust.
• Let it rest: Those 10-20 minutes of resting time make rolling so much easier. Don’t skip this step!
• Preheat that stone: A hot pizza stone or baking sheet gives you that crispy bottom crust we all love.

FAQs

Can I freeze this pizza dough?

You bet! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge overnight and bring to room temperature before using. It works perfectly!

Why is my dough too sticky to handle?

Don’t worry – this happens sometimes! Just sprinkle a little more flour on your work surface and on the dough itself. The dough should be soft, but if it’s sticking to everything, add flour one tablespoon at a time until it’s manageable.

Can I make this without a food processor?

Sure! You can mix everything in a large bowl with a wooden spoon, then knead by hand for about 5-8 minutes. Just toss the dough gently on the counter rather than pushing it – this keeps it from getting tough.

How do I know when my pizza is done?

Look for a golden brown bottom crust and bubbly cheese on top. The edges should look crispy and the center should be set. Usually takes 10-14 minutes in a hot oven, but every oven is different!

I hope you love this whole-wheat pizza dough as much as my family does! It’s become our go-to recipe for pizza nights. Let me know how yours turns out – I’d love to hear about your favorite toppings too!