• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Bread Recipes

    Homemade Wheat Pizza Dough

    Lindsay Moe

    15 shares

    Homemade wheat pizza dough uses a combination of white and whole wheat flour for the perfect balance of flavor and texture! Even if you’re new to baking with yeast, you can make this easy pizza dough recipe and enjoy all your favorite toppings at home.

    greek pizza sliced on a pan
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Homemade pizza is the best because it lets your imagination run wild and try toppings you might not be able to find at your local pizza place.

    Of course you could make homemade pizza with store bought dough, but making your own dough at home is actually pretty easy as long as you have a stand mixer (affiliate link). The mixer can also do all the kneading for you, so don’t worry if your hands aren’t built for kneading.

    Homemade wheat pizza dough

    This wheat pizza dough is actually a combination of whole wheat and all-purpose white flour. I find this gives the best combination of flavor and texture. It’s a little nutty while still being pretty fluffy and chewy.

    You can use this dough as a homemade pizza crust or as a base for breadsticks, calzones, and more.

    pizza dough in an oiled bowl on a wood table before rising

    Ingredients

    • Warm water
    • Rapid rise yeast
    • Olive oil
    • Granulated sugar
    • Salt
    • Whole wheat flour
    • All-purpose flour

    How to make homemade pizza dough

    1. In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast and half the sugar. Stir with a spoon to combine, then allow to sit 5 minutes. The yeast should turn frothy.
    2. Add the olive oil, remaining sugar, and salt and mix. Add the whole wheat flour and mix again.
    3. Add the all-purpose flour a little at a time until the desired consistency is reached.
    4. Let the mixer knead the dough for 8 minutes, or transfer the dough to a floured counter or board and knead a few minutes before forming into a tight ball.
    5. Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size, about 30 minutes – 1 ½ hours.
    homemade pizza dough filling a bowl after rising

    Top tips

    Baking with whole wheat flour

    Baked goods made with whole wheat flour tend to have less rise and a denser texture than those made with white flour. Whole wheat flour also absorbs more liquid than all-purpose flour, so it’s useful to add flour a little at a time and see how it behaves in the dough.

    What wheat flour does offer is a deeper, nuttier flavor. My favorite whole wheat flour is made by North Dakota Mill, but if that’s unavailable to you King Arthur Flour is also fantastic.

    The best yeast for pizza

    I like using rapid rise instant yeast for pizza to cut down on prep time. I find Red Star and Fleischmann’s to be my favorite brands.

    How to knead pizza dough

    I like using my stand mixer to knead pizza dough, but you can also check out this post on how to knead dough by hand.

    How to shape pizza dough

    Once your dough has risen, punch it down lightly with a fist to remove the air. I then pick up the ball of dough and use my knuckles to stretch it into a round without tearing it.

    You can use the weight of the dough to let it hang down on your knuckles and stretch. Once it becomes too big to work with, lay it on your baking surface and use your finger tips to continue to stretch the dough to your desired size.

    a hand grabbing a slice of onion and green pepper pizza

    How to store homemade pizza dough

    If your dough finishes rising before you’re ready to bake it, pop it in the refrigerator, covered, to prevent further rising. You could also do a long rise in the refrigerator overnight.

    To freeze the dough, shape it into a ball after kneading and wrap in plastic wrap, then place in a zip top freezer bag, removing excess air as you close it. Store in the freezer for up to 3 months.

    Allow frozen dough to thaw in the refrigerator overnight, then allow to rise at room temperature in an oiled bowl covered with plastic wrap until doubled in size.

    Tips for customizing homemade wheat pizza dough

    • Swap the granulated sugar for honey
    • Use either all whole wheat flour or only all-purpose flour, see FAQ’s and notes
    • Double the recipe to make another pizza, or store one ball of dough in the freezer for a busy night

    FAQ

    How do I know if my yeast is working?

    You will know if your yeast is working after letting it rest in the water with the sugar. It should turn a little foamy and rise a bit.

    If it doesn’t look foamy after this first step your yeast may be too old and inactive. It is also possible that your water was either too cold or too hot. You may want to start over with fresher yeast to ensure your dough will rise.

    Can I use all whole wheat flour in this pizza dough recipe?

    If you only want to use one kind of flour you can choose to use either all whole wheat flour or only all-purpose flour. For either swap I recommend adding the flour slowly and watching the dough for the right consistency. You want it to pull away from the sides of the mixer and not be too sticky.

    You will likely need less whole wheat flour than all-purpose flour because wheat flour absorbs more liquid. Avoid adding too much as this will dry out your pizza dough.

    Can I mix pizza dough by hand?

    Yes! You can totally make this recipe without a mixer, it will just be a lot of work.

    Use a wooden spoon or other sturdy utensil to mix the dough until it comes together, then knead by hand.

    butternut squash pizza on parchment paper with kale

    More pizza recipes

    • Pumpkin Pizza
    • Butternut Squash and Kale Pizza
    • Greek Pizza
    • Onion and Green Pepper Pizza
    • Pesto Flatbread Pizza
    • Spanakopita Pizza Dippers

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    a ball of pizza dough in a glass bowl on a wood table

    Homemade Wheat Pizza Dough

    Homemade pizza dough using a combination of white and whole wheat flour for the perfect balance of flavor and texture.
    No ratings yet
    Print Pin Rate SaveSaved!
    Prep Time: 25 minutes
    Rising Time: 1 hour 30 minutes
    Total Time: 1 hour 55 minutes
    Servings: 12 (makes roughly 2 small pizzas)
    Calories: 117kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup warm water, (105ºF – 115ºF)
    • 1 package rapid rise instant yeast
    • 1 tablespoon granulated sugar, divided
    • 2 tablespoons olive oil
    • 1 teaspoon coarse kosher salt
    • 1 cup whole wheat flour
    • 1 ½-2 cups unbleached all purpose flour

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast and half the sugar. Stir with a spoon to combine. Allow to sit 5 minutes. The yeast should turn frothy.
    • Add the olive oil, remaining sugar, and salt and mix using the dough hook.
    • Add the whole wheat flour and mix again until incorporated.
    • Add the all purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
    • Allow the mixer to knead the dough for 8 minutes, or transfer the dough to a floured counter or board and knead by hand before forming into a tight ball.
    • Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size. Depending on the temperature this could take anywhere from 30 minutes to 1 ½ hours.
    • Once risen, remove the plastic wrap and punch the dough lightly with a fist to deflate. Use the dough to make your favorite pizza, breadsticks, or rolls.

    Notes

     
    If you only want to use one kind of flour you can choose to use either all whole wheat flour or only all-purpose flour. For either swap I recommend adding the flour slowly and watching the dough for the right consistency. You want it to pull away from the sides of the mixer and not be too sticky.
    You will likely need less whole wheat flour than all-purpose flour because wheat flour absorbs more liquid. Avoid adding too much as this will dry out your pizza dough.

    Nutrition

    Calories: 117kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Bread Recipes

    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • A close up of one double chocolate banana muffin on a cake stand.
      Double Chocolate Banana Muffins
    • Three Mini Pumpkin Chocolate Chip Muffins on a round white plate.
      Mini Pumpkin Chocolate Chip Muffins
    • Vegan pumpkin muffins on a cooling rack.
      Vegan Pumpkin Muffins

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    15 shares