Double This Whole Wheat Pizza Dough Recipe

side profile of pizza crust slice
Proscuitto and arugula on homemade crust.

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. Of course, you don’t need to use any whole wheat flour at all, just add a little extra white flour as needed while kneading.

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!

Ham and pineapple with hot banana peppers and sautéed garlic spinach with tomatoes are favourites around here.

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.

Using 100% all purpose flour provides a lighter crust everytime.

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.

arugula pizza crust

Recipe for Part Whole Wheat Pizza Dough

baked pizza on pizza pan showing golden crust
Print Recipe
4.50 from 8 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 two large pizzas. You can use 100% all-purpose flour, but I don't recommend using 100% whole wheat flour, the crust will be too tough.
Prep : 15 minutes
Cook : 30 minutes
Proof/Rise Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 slices
Author: Getty Stewart


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


  • Add lukewarm water to measuring cup and sprinkle yeast on top. Stir gently and let rest for 3-5 minutes while assembling other ingredients. (Even with instant yeast, I get better results when I let it bloom in warm water before adding to flour).
  • In large bowl combine all-purpose flour, 1 cup of whole wheat flour, sugar and salt.
  • Make a well in the center and add warm water with yeast and oil. Stir until no more dry patches.
  • Turn dough onto a floured surface and knead for 8 minutes incorporating only as much of the remaining flour as needed to prevent sticking. Do not add more flour than needed! 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 at least 60 minutes.
  • Preheat oven to 500°F (260°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.


The temperature of the water should be warm to the touch, not hot.
High oven temperature will lead to a crispier, more restaurant style crust.
Nutrition facts per slice for crust only.
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Nutrition Facts (per serving)

Calories: 134kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Sodium: 150mg | Fiber: 2g | Sugar: 0.5g | Iron: 1mg
Course: dinner
Cuisine: Italian
Keyword: pizza, pizza dough

How to Freeze Pizza Dough

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

  • Prepare to freeze after letting the dough rise
  • Punch down dough and portion into individual pizza size
  • Place in freezer grade bag and freeze for up to 6 months.
  • To Use: Thaw in fridge, let rest at room temperature for 1 hour, then roll out as usual.

Pizza Dough Making Tips

Kneading Tip:

kneading dough

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 this recipe? High temps make a big 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.


  1. Hi Getty. I am going to try using my mixmaster. Putting all ingredients into mixmaster bowl and using the dough hook until well kneaded. Then oiling the mixmaster bowl and placing into warm oven for 60 minutes. What do you think??

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