Double This Whole Wheat Pizza Dough Recipe

Looking for light pizza dough that uses whole wheat flour? Here’s a recipe that features a mix of whole wheat and all-purpose flour that makes a delicious pizza crust.

It’s tricky getting a light airy pizza crust using whole wheat flour. It’s almost impossible to get the proper gluten development using 100% whole wheat flour. To find just the right combination of whole wheat flour and all purpose flour my family has enthusiastically tested numerous pizzas!

It took us a while to end up with this pizza dough with a ratio of 2/3 all purpose to 1/3 whole wheat flour.

In addition to this great homemade pizza dough be sure to try this tasty pizza sauce. Double the recipe for both the sauce and the pizza dough so you have some to put in the freezer for a quick and easy pizza dinner night down the road.

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5 from 3 votes

Whole Wheat & All Purpose Flour Pizza Dough

A great pizza dough made with a combination of whole wheat and all purpose flour. Makes enough for one round pizza and one large baking sheet sized pizza.

Prep : 15 mins

Cook : 30 mins

Ingredients

• 2 1/2 cups all purpose flour
• 1 to 1 1/2 cup whole wheat flour
• 2 1/4 tsp or 1 pkg instant yeast
• 1/2 Tbsp sugar
• 1 tsp salt
• 1 1/2 cup warm water about 105-115ºF 41-46°C*
• 1 1/2 Tbsp canola oil

Instructions

• In large bowl combine all purpose flour, 1 cup of whole wheat flour, yeast, sugar and salt.
• Make a well in the center and add warm water and canola oil. Stir until no more dry patches.
• Turn dough onto a floured surface and knead for 8-10 minutes incorporating only as much of the remaining flour as needed to prevent sticking. Do not under knead! Dough is ready when it is smooth, holds it shape and springs back when poked.
• Form into smooth ball and place in lightly oiled bowl, turning dough to coat dough evenly.
• Allow dough to rest and rise for 60 minutes.
• Preheat oven to 550°F (287°C).
• Divide dough into two and shape into pizza.
• Top with favorite topping.
• Bake in oven for 8 to 10 minutes or until crust is crispy and toppings are bubbling.
• Allow to cool for 5 minutes for easier cutting.
• Enjoy!
• Makes one round pizza and one large baking sheet sized pizza or two thick crust round pizzas.

Notes

The temperature of the water should be just slightly higher than body temperature.
High oven temperature will lead to a crispier, more restaurant style crust.

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Double the Recipe

Double this recipe and put half in the freezer. It makes it that much faster to enjoy pizza another night.

After letting the dough rise, punch it down and put a portion in a freezer bag for up to 6 months.

To use, thaw overnight in the fridge and then bring it to room temperature about 1 hour before you’re ready to make your pizza. Easy peasy!

To make it even easier, here’s the double recipe.

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Whole Wheat/All Purpose Flour Pizza Dough - Double Recipe

Same great recipe, just doubled so you don't have to do the math! This dough freezes very well.

Prep : 15 mins

Cook : 30 mins

Ingredients

• 5 cups all purpose flour
• 2 to 2 1/2 cup whole wheat flour
• 4 tsp or 2 pkg instant yeast
• 1 Tbsp sugar
• 1 tsp salt
• 3 cups warm water about 105-115º F 41-46°C*
• 3 Tbsp canola oil

Instructions

• In large bowl combine all purpose flour, 2 cups of whole wheat flour, yeast, sugar and salt.
• Make a well in the center and add warm water and canola oil. Stir until no more dry patches.
• Turn dough onto a floured surface and knead for 8-10 minutes incorporating only as much of the remaining flour as needed to prevent sticking. Do not under knead! Dough is ready when it is smooth, holds it shape and springs back when poked.
• Form into smooth ball and place in lightly oiled bowl, turning dough to coat dough evenly.
• Allow dough to rest and rise for 60 minutes.
• Preheat oven to 550°F (287°C).
• Divide dough into four and shape into pizza.
• Top with favorite topping.
• Bake in oven for 8 to 10 minutes or until crust is crispy and toppings are bubbling.
• Allow to cool for 5 minutes for easier cutting.
• Enjoy!
• To freeze, punch dough down after rising and place in freezer bag for up to 6 months.

Notes

To use frozen dough, thaw overnight in fridge then let rest at room temperature for 1 hour before using.

Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Pizza Dough Making Tips

Kneading Tip:

Do not under knead the dough – give it all you’ve got for at least 8 minutes to really develop the gluten and give your pizza crust the proper texture. Kneading also evenly distributes all ingredients and gases released by the yeast.  I have found proper kneading and giving the dough good resting time really helps improve the final results. It’s also a great stress reliever!

High Baking Temperature:

Did you notice the super high baking temperature in these recipes? It took me far too many years to figure out that high baking temps result in the best pizza crusts.  Trust me, it’ll make a huge difference to the initial set of your pizza dough and the final crispy texture. Almost as good as wood fired (well, as close as a regular kitchen stove can get). Go ahead, turn up your oven and be amazed!

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.