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Whole Wheat pizza dough, proofed
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5 from 3 votes

Whole Wheat Pizza Dough and a few Topping Ideas

This whole wheat pizza dough has a wonderful nutty whole-grain flavor and a thin and crispy crust, a winning base for toppings of your choice. Makes 2 (12-inch) pizzas.  The dough mixing and the baking takes very little time, but plan on an hour to let the dough rise before rolling it out. Use that time to prep your toppings.
Prep Time15 mins
Cook Time10 mins
Rising time1 hr
Total Time1 hr 25 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: pizza dough, whole wheat
Servings: 16 servings
Calories: 64kcal



  • 1 1/4 teaspoons instant dry yeast
  • 1 3/4 cups whole wheat flour (7 ounces)
  • 3/4 teaspoons sea salt
  • 1/2 cup and 2 tablespoons very warm water (120° to 130°--see note)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or organic cane sugar
  • Cornmeal, about 3 tablespoons for the wooden peel

Topping Ideas:

  • Tomato sauce, homemade or purchased, about 1/2 cup per pizza
  • Pesto, homemade or purchased, about 1/4 cup per pizza
  • Grated or crumbled cheese, about 4 ounces per pizza
  • Mushrooms, sliced and sautéed to golden
  • Olives, pitted Kalamata or Nicoise, 1/4 cup per pizza
  • red onions, thinly sliced raw or lightly sautéed
  • grated Parmesan or Pecorino Romano cheese, for final sprinkle



  • In a large bowl, or in the work bowl of a heavy-duty electric mixer, sprinkle the yeast over the warm water and honey, stirring to dissolve. Let stand about 5 minutes.
  • Add the olive oil, 1 ½ cups of the flour and the salt. Stir with a wooden spoon until it all comes together. If using a machine, fit the bowl with a dough hook and knead on a low speed. Otherwise, turn the dough out onto a lightly floured surface and knead by hand. Knead 4 to 5 minutes, adding the remaining 1/4 cup of flour, and more, if necessary, until the dough is soft, smooth and elastic.
  • Place in an oiled bowl at least twice the volume of the dough. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.


  • Preheat the oven and the pizza stone to 475°F. Gently fold the dough over and divide into 2 portions. Form each into a flattened round. On a lightly floured surface using a rolling pin, roll one portion into a large round, about 13 inches. Place it on a wooden peel that has been sprinkled generously with cornmeal. 
  • Spread with tomato sauce and/or pesto, or brush generously with garlic-seasoned olive oil. Lightly scatter your choice of toppings. (See suggestions or check out my pizza recipes.)
  • Slide the pizza onto the stone and bake 10 to 12 minutes, until the bottom is brown and the cheese looks nicely melted. Use the wooden peel to transfer the pizza from the oven to a serving plate. 
  • To serve, use a pizza wheel (or I use scissors) and cut into portions, about 8 wedges per pizza.
  • Sprinkle more cornmeal on the wooden peel and make the second pizza.


Using Instant yeast, the undissoved yeast is mixed with the dry ingredients. Liquids that have been heated to 120°F are stirred in. With instant yeast you avoid the step of"proofing" the yeast first in warm water. Saf-instant dry yeast and the trademarked RapidRise yeast, as well as bread machine yeast, are all instant dry yeast.
Nutrition information is only for the dough itself. The topping choices are up to you and the nutrition calculations will depend on what you put on your pizza.


Serving: 1g | Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Calcium: 4mg | Iron: 1mg