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Whole Wheat Pizza Dough

Total Time

Prep: 25 min. + standing


3 pounds (enough for 3 pizzas)

Pizza, egg pockets, stromboli—this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners. —Taste of Home Test Kitchen
Whole Wheat Pizza Dough Recipe photo by Taste of Home


  • 3 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/4 cups whole wheat flour
  • 2-1/2 cups water
  • 3 tablespoons olive oil
  • 3 to 3-1/2 cups white whole wheat flour


  1. In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into 3 portions. Use immediately, refrigerate overnight or freeze for up to 1 month.
To make pizza: Coat a 12-in. pizza pan with cooking spray; sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of dough into a 13-in. circle. Transfer to prepared pan. Build up edges slightly. Top as desired. Bake at 450° for 10-12 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

Nutrition Facts

4 ounces uncooked dough: 229 calories, 4g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 43g carbohydrate (2g sugars, 7g fiber), 8g protein.

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