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Crisp on the outside and chewy on the inside, this whole grain pizza dough is the perfect recipe for pizza night! This homemade pizza dough is easy to make and yields fantastic results every time.
Everyone in my family gets excited for pizza night!
It tastes delicious, is endlessly customizable, and is so easy to make.
I love making my pizza completely from scratch because the flavor is unbeatable, and I can make it exactly how I like it: with whole grain flour.
This whole grain pizza dough recipe is quick to whip up and full of flavor. It will surely make your pizza night even better!
Table of Contents
Why You’ll Love Whole Grain Pizza Dough
- Easy to make: Making your own pizza can be intimidating, but it’s very easy with this simple recipe! This is great for beginners and those who need a quick, hands-off recipe.
- Pizza at home: With whole grain pizza dough and your favorite toppings, you can make a homemade pizza that rivals your local pizza joint! Save money and have fun by making your very own pizza at home.
- Whole grain goodness: If you like to make your bread products with whole grain flour, this is the pizza dough for you.
Ingredients Needed
- Whole wheat flour: I use freshly milled wheat berries, but you can purchase whole wheat flour, too.
- Water
- Yeast: You’ll need regular active dry yeast. Make sure it’s fresh so it blooms and rises properly.
- Salt
- Honey: A little honey helps the yeast bloom and gives pizza dough a well-rounded flavor without making it taste sweet.
- Oil: I use olive oil, but vegetable oil can also work.
- Cornmeal: This is an optional ingredient. Dusting the pizza dough with cornmeal prevents sticking and makes any transfers easier. It also gives the final pizza a nice crunch and flavor.
How to Make It
Step 1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5-10 minutes until bubbly.
Step 2. Add flour, olive oil, and salt, then mix until a rough dough forms. Knead on a floured surface for about 5 minutes until smooth.
Step 3. Lightly grease a clean bowl, add the dough, and cover with a damp towel. Let rise for 30-60 minutes or until nearly doubled.
Step 4. Preheat the oven to 450°F.
Step 5. While the oven is preheating, divide the dough in half and transfer it to a lightly floured surface. Flatten each portion with your hands or a rolling pin into a thin, round crust. Pinch the outer edges slightly to form a rim.
Step 6. Lightly sprinkle a baking sheet with cornmeal if using, then carefully transfer the pizza dough to the baking sheet. Prebake for 4-5 minutes.
Step 7. Carefully remove from the oven and add your sauce and toppings. Bake for another 10-12 minutes or until the crust is golden and the cheese is melted.
Variations
- You can give your pizza a little extra flavor by brushing the top of the dough with olive oil and sprinkling Italian seasoning and/or garlic powder over it.
- Rather than making your pizza on a baking sheet, you can cook it in a Dutch oven using my Dutch oven pizza recipe!
- Feel free to experiment with different uses for the pizza dough. Instead of traditional pizza, you can use the dough to make calzones, garlic knots, or baked pizza rolls.
Recipe Tips
- Don’t skip prebaking the dough! It’s an added step, but it ensures the dough is thoroughly cooked and is nice and crisp on the outside while remaining chewy on the inside.
- You can make this dough ahead of time! Once it has risen (after step 3), deflate the dough by punching it down, then wrap the ball of dough in plastic wrap. Store the dough in the fridge for up to 4 days.
- When making homemade pizza, you never want to go overboard with the pizza sauce. It can make the pizza too liquidy and messy, and sometimes it will prevent the dough from baking completely (though prebaking does help with this).
- Store leftover pizza in the refrigerator for 3-5 days and reheat in the oven or toaster oven for best results.
Frequently Asked Questions
Absolutely! This whole grain pizza dough recipe is made with freshly milled whole wheat flour, and it’s my favorite pizza dough. The whole wheat flour gives the dough a slightly dense, hearty texture while still being crispy and chewy. It also adds a nutty, rich flavor from the whole grains!
Yes, you can! After it rises, shape the dough into two equal-sized balls, wrap them tightly with plastic wrap, and freeze them. To use the dough, allow it to thaw at room temperature until it’s warm and puffy, then roll it out and bake as usual.
Oh, and if you want more tips on making this pizza dough, be sure to check out the video below!
More Whole Grain Recipes
- Whole Grain Biscuits
- Whole Grain English Muffins
- Simple Whole Grain Bread Recipe
- Whole Grain Buns Recipe
If you tried this Whole Grain Pizza Dough Recipe or any other recipe on my site, I’d love for you to leave a 🌟 star rating and share how it went in the 📝 comments below. Thanks for visiting!
Whole Grain Pizza Dough
Equipment
- Rolling Pin optional
- Baking sheet
Ingredients
- 1 cup water warmed to around 110°F
- 2 tbsp honey
- 2 1/4 tsp active dry yeast 1 packet
- 2 1/2 cups unbleached 100% whole wheat flour
- 1 tbsp olive oil
- 1 tsp sea salt
- Cornmeal for dusting optional
Instructions
- In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5-10 minutes until bubbly.
- Add flour, olive oil, and salt, then mix until a rough dough forms. Knead on a floured surface for about 5 minutes until smooth.
- Lightly grease a clean bowl, add the dough, and cover with a damp towel. Let rise for 30-60 minutes or until nearly doubled.
- Preheat the oven to 450°F.
- While the oven is preheating, divide the dough in half and transfer it to a lightly floured surface. Flatten each portion with your hands or a rolling pin into a thin round crust. Pinch the outer edges slightly to form a rim.
- Lightly sprinkle a baking sheet with cornmeal if using, then carefully transfer the pizza dough to the baking sheet. Prebake for 4-5 minutes.
- Carefully remove from the oven and add your sauce and toppings. Bake for another 10-12 minutes or until the crust is golden and the cheese is melted.
Video
Notes
- Don’t skip prebaking the dough! It’s an added step, but it ensures the dough is thoroughly cooked and is nice and crisp on the outside while remaining chewy on the inside.
- You can make this dough ahead of time! Once it has risen (after step 3), deflate the dough by punching it down, then wrap the ball of dough in plastic wrap. Store the dough in the fridge for up to 4 days.
- When making homemade pizza, you never want to go overboard with the pizza sauce. It can make the pizza too liquidy and messy, and sometimes it will prevent the dough from baking completely (though prebaking does help with this).
- Store leftover pizza in the refrigerator for 3-5 days and reheat in the oven or toaster oven for best results.
These turned out great! I partially prebaked the dough in the oven, then finished with the toppings in the pizza oven!
That is amazing to hear! I love making these in the pizza oven!