Recipe: Homemade Whole-Wheat Pizza

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I got this recipe from a friend of a friend and it turned out great! Making the dough ourselves took a little extra time, but my daughters loved helping me and once it was done everyone scarfed it down (including me).

Whole-Wheat Pizza from 100 Days of Real Food

Whole-Wheat Pizza with Pesto/Goat Cheese and Tomatoes/Mozzarella

4.6 from 11 reviews
Homemade Whole-Wheat Pizza
  • 1 cup warm water
  • 2 tsp yeast (active dry yeast)
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)
  • Tomato sauce
  • Grated mozzarella cheese
  • Cooking oil spray
  • Other desired toppings such as sausage, mushrooms, vegetables, Parmesan cheese, pesto, goat cheese, arugula, olives, etc.
  1. Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
  2. Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
  3. You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
  4. Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on its own in the fridge.
  5. When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don't make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 - 10 min. or until crust and cheese are golden brown.

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311 comments to Recipe: Homemade Whole-Wheat Pizza

  • Lauren

    Hi Liza, for christmas this year I got a pizza stone and used your whole wheat pizza dough recipe for the base. It was absolutely delicious and so simple to make! Anyway, my housemate went out and brought pizza dough and I was amazed to see so many ingredients! here is the list: wheat flour, water, semolina, iodised salt, wheat gluten, yeast, vegetable shortening (antioxident 307), food emulsifiers (472e,481,471), soy flour, mineral salt (516), enzyme (1100), vitamins (thiamin, folate)…..after reading your book i am not touching that stuff!

  • Lauren

    i apologise for writing liza

  • Jill R.

    When making these for my boys lunch, can I prepare them the night before, store in the fridge and then pack them in their lunches to be eaten cold?

  • Christina

    I was wondering how well this dough freezes? I do not have a dough blade or hook but a good friend of mine does. Can I make a several batches and then freeze for later? Thanks!

  • Tony

    Hello I just made a batch of your whole wheat pizza dough. I made it in a food mixer with dough hook. I’m puzzled that there is no sugar added to the water for the active yeast to start to feed on. I am also wondering about the two teaspoons of kosher salt. That seems awfully salty.
    Did I read the ingredient list correctly?
    Presently it’s resting in a covered, oiled bowl to rise.
    I usually roll out and build my pizza on a wooden paddle and then transfer to a preheated pizza stone. Bake at 400f for 10 minutes.
    Am I on the right course here>
    Thank you

  • Tony

    Hi Amy. Well it double in size while in a covered oiled bowl on the counter so I bagged it and it continued to rise in the fridge overnight. I will roll it out and see how it goes tonight.
    I did some research and found out that sugar/honey is not needed while proofing active yeast, just warm water. I will let you know how the 2 teaspoons of salt in your recipe tastes in the finished product.
    Thank you again!

  • Sana

    I was really excited to try out this recipe but it was a complete disaster for me.

    I only had organic whole wheat flour so I used that. What exactly is white whole wheat flour?

    First I mixed up the 2 tsp of yeast in 1 cup of warm water per your instructions. I waited for 10 mins but nothing happened. I looked around on the internet and there was information on adding ‘food’ for the yeast to react so I added a 1/4 tsp sugar and finally the yeast started to foam. As this was mentioned as a ‘proofing’ test for the yeast, I opened up another packet, dissolved it in another cup of warm water and added it to the dry ingredients. After blending the dough, I stuck it in the fridge. I took it out after 3 hours and it had not risen at all.

    I then kneaded the bread for about 40 mins and rolled it into a dough. It did not turn out well, there was a bitter aftertaste and it was incredibly dense with a strange texture. Where did I go wrong?

    • Amy Taylor (comment moderator)

      Hi Sana. Hmm. I’ve made this dough both in my stand mixer and by hand. I’ve never kneaded for more than 5 minutes. Also, if you use active dry yeast, you do not need to add a starter and be sure that your water is warm not hot. Hot water will kill the yeast. White whole wheat is still 100% whole wheat. It is just lighter in color and texture.

      • Sana

        Hi Amy, I definitely used warm water not hot, measured it at 22 deg C. I also did use active dry yeast, should it have foamed in the 1 cup of water without a starter then? Not sure why it didn’t, because once I added the sugar it instantly foamed.

        • Amy Taylor (comment moderator)

          Well, it doesn’t hurt to proof your yeast and clearly your yeast was alive. I am not sure what went wrong but again I’ve never found it necessary to knead at length.

  • Abby Donohue

    I made this for dinner tonight and both my husband and I were surprisingly impressed at how delicious it was! We have tried making pizza two times in the last few years, and it never turns out just right (the dough is always overcooked on the outside and undercooked in the middle). This pizza crust was just PERFECT! Looks like we will be saying goodbye to Papa Murphy’s and making healthier whole-wheat pizza at home. :) Thank you, Lisa! I love all of your recipes!!!

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