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Healthy Homemade Whole Wheat Pizza Dough

This healthy homemade whole wheat pizza dough is easy to make with just five ingredients and turns out wonderfully chewy with a delicious rustic flavor. 

If you love home baked goods using whole wheat flour, don’t miss out on my how to make homemade whole wheat bagels recipe or my 100% whole wheat no-knead bread!

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A healthy homemade pizza topped with cheese, tomatoes and fresh basil leaves.
This healthy whole wheat pizza dough is made out of five ingredients and tastes absolutely delicious.

About this Recipe

Pizza is probably one of the most versatile recipes in the world, isn’t it? You can top it the classic way with tomato sauce and cheese, or completely fancy with cream cheese, sausage, or corn. You can find it in Rome with a crispy thin dough, in Naples with a really thick crust or in Chicago as a deep pan pizza.

So why shouldn’t we be able to make pizza with a healthy whole wheat dough? Well, that’s exactly the question I’ve been asking myself. After all, switching from white flour to whole wheat flour is the very easiest way to make any recipes, even a pizza, nutritionally balanced and wholesome.

So today I want to show you my ultimate recipe for a healthy whole wheat pizza dough. To develop this recipe, I first looked at how the Italians make their holy pizza dough. And there are a few important things to keep in mind. 

Italian pizza dough always uses a type 00 flour, usually involves an autolysis of the dough, and generally uses very little yeast. 

Quite obviously, I turned some of these principles on their head. After all, I wanted to make a whole wheat dough. And whole wheat flour has very different characteristics than Italian pizza flour. So, I had to change a few more things as well. But more on that in a moment. First, let’s take a look at the ingredients for our pizza dough.

A healthy homemade pizza topped with cheese, tomatoes and fresh basil leaves.
By using whole wheat flour instead of white flour your pizza will be so much healthier and fills you up for longer.

Ingredients 

  • Whole wheat flour (that’s a no-brainer)
  • Some fresh active yeast – you can also use instant yeast, but I personally always prefer a fresh active yeast, which you can find in the refrigerator section
  • A pinch of sugar to feed the yeast
  • salt
  • a sip of olive oil
  • lukewarm water 

You will find the exact measurements in the recipe card below. The amounts given there will make two pizzas or three smaller ones. However, if you want to more or less servings, you can easily adjust the quantities there.

Ingredients for a whole wheat pizza dough on a parchment paper: a bowl with flour, a bottle of olive oil, some yeast, sugar and water.
Ingredients for your healthy whole wheat pizza dough.

How to Make this Recipe

To make this pizza dough, all you need is a bowl and your hands. However, if you have a stand mixer with a dough hook attachment, feel free to let it do the work for you.

Step 1: The Dough

Since our dough needs to rise for 24 hours, you should make the dough at least the night or day before. It’s just like a gold rule when it comes to pizza baking, that the longer the dough rises, the better it tastes. 

But if you’re in a hurry and need a quick and easy pizza recipe, go check out my healthy no-yeast, no-rise pan pizza recipe!

Anyway, that said, let’s start with this recipe. In a bowl, add the flour and salt and give it a stir. Then measure out the water in a separated bowl, add the sugar, crumble in the yeast, and stir until the yeast is well dissolved. 

Now slowly add this mixture to the flour while stirring. Once everything is combined, add the olive oil and then knead for about 10 minutes. 

I know, 10 minutes can be exhausting. But the longer you knead the dough, the better it rises and the better the pizza crust turns out later. So just give it a try, I know you can do this.

I also experimented with the amount of yeast. The original Italian pizza dough often uses no more than three grams of yeast. However, the flour they use has a more durable texture, which is why I think that this whole wheat dough needs a bit more yeast. But again, the exact amount of yeast that is required for this recipe can be found in the recipe card below.

Pizza dough shaped into a ball.
After kneading the dough, shape it into a ball and let it rise for 2 hours.

Step 2: The Rising Time

The longer the dough rises, the better it will be. That’s the law and it also applies to our whole wheat pizza dough. Which is why we let it rise for at least 24 hours.

However, we divide the rising time into two parts. In the first part, after kneading, the dough rises in a warm place. To do this, simply place a towel over the mixing bowl and then let the dough rest for two hours.

After that, we divide the dough into two equal parts and then shape it into balls. To do this, simply turn the dough between your hands on the lightly floured work surface until you have a nicely round and smooth ball. 

Then grab a deep baking sheet or casserole dish and brush it with a little olive oil. Brush the dough balls with a little oil as well and place them in your baking tray or casserole dish with sufficient distance to each other. Cover cover them tightly with plastic wrap and place them in the refrigerator for at least 20 hours.

Two portions of pizza dough in a casserole dish covered with foil.
Divide your dough into the individual servings, place them in a deep dish, cover it with foil and put it the fridge for at least 22 hours.

Step 4: Shape a Pizza

Your pizza dough needs to acclimatize a bit before shaping. Therefore, remove it from the refrigerator an hour before and leave it covered at room temperature.

Before we get started, you can also preheat your oven. If you have a pizza oven setting, feel free to use it. Otherwise, you can simply heat the oven to 250°C or 480°F. 

And now it’s time to form the dough. Put one of the dough pieces on a well-floured work surface. By the way, for flouring the work surface I prefer to use a regular all-purpose flour rather than whole wheat flour, due to its fine texture. 

First, use your fingers to gently press the dough from the center out to the edge, gradually flattening the ball. Do not press the dough all the way to the edge so that the air is not pushed out. Rotate and flip the dough repeatedly so that the pizza gets evenly round.

How to shape a pizza dough: Press the dough from the center out to the edges using your finger tips.
Use your fingers to gently press the dough from the center out to the edge, gradually flattening the ball.

As soon as the dough looks more like a frisbee, you can start to pull the dough apart from the center with the palms of your hands. At the same time, twist the dough back and forth a bit so that it becomes evenly round and doesn’t stick. Again, don’t push all the way out to keep the air in the dough.  

Keep twisting and pulling until your dough has reached the desired size and thinness. Then, very carefully, run your hands under the dough and lift it onto the baking or pizza tray that has been brushed with a little oil.

How to shape a pizza dough: Use your hands to pull the dough apart.
Then use the palms of your hands to shape and stretch the dough until it has the desired size and thinness.

How to Top and Bake the Pizza

Once the pizza is on the baking sheet, you can top it with your choice of toppings. First spread the tomato sauce on the dough. And it’s best not to use just any tomato sauce, but the recipe you’ll find in the recipe card at the end of this post.

It is, in fact, our family recipe and came from my dad’s Italian stepmother. She and my grandpa had an extremely popular pizzeria. The secret is fresh garlic, plenty of oregano, and a canned peeled or diced tomatoes of good quality. Very simple but extremely flavorful.

Next, add the cheese and the remaining toppings and then pop the pizza in the oven at 250°C or 480°F for 11 to 12 minutes.

Preparation of a homemade pizza sauce with canned tomatoes, garlic and dried oregano.
Blend a can of peeled or diced tomatoes with two cloves of garlic, oregano, salt and some chili flakes to make your homemade pizza sauce.

Here’s How to Save this Recipe or Make It in Advance

If you like, you can prepare several servings of the pizza dough at once and store the remaining dough in the freezer for a maximum of three months. 

However, you should freeze it before the dough rises. To do this, divide the dough into portions and pack it in an airtight container or freezer bag. 

If you want to store several portions of dough in one container, simply separate them with some baking paper. Packed like this, you can freeze pizza dough for up to three months. 

Defrost the dough in the refrigerator. Simply let it thaw and rise in the fridge for 24 hours. Then take it out of the refrigerator and let it rise at room temperature for another hour.

A healthy homemade whole wheat pizza dough topped with cheese, tomatoes and fresh basil leaves.
It’s pizza time baby!

Your Common Questions Answered

In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.

Can I substitute fresh yeast for instant yeast?

Yes, you can. Use about 3 grams of instant yeast for two pizzas.

Does the dough really need to rise in for 24 hours?

Yes, it does. Unfortunately, a long time of rising helps a lot, especially with a whole wheat yeast dough. However, if you’re in a hurry check out my healthy no-yeast no-rise pan pizza recipe. It also uses whole wheat flour.

Do I need to stretch and fold the dough as it rises?

No, there is no need for that. You are welcome to do so, but it is not necessary.

Save for later

Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture. 

Use the button in the upper left corner to pin this recipe to your Pinterest board.
Bookmark the recipe for later!

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I hope you like this recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at contact@julesbalancedrecipes.com or Instagram(@julesbalancedrecipes). 

In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.

And if you loved this recipe, you may also like some of my other recipes like …

Have fun trying it out and bon appétit,
Jules

A healthy homemade pizza topped with cheese, tomatoes and fresh basil leaves.

Whole Wheat Pizza Dough

Julia Schmitt
This healthy homemade pizza dough is easy to make with just five ingredients and turns out wonderfully chewy with a delicious rustic flavor. 
Please note: The dough must rise for 24 hours. If you’re in the need of a no-rise recipe, check out my no-yeast, no-rise pan pizza recipe.
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Prep Time 20 mins
Cook Time 30 mins
Resting Time 1 d
Total Time 1 d 50 mins
Course Main Course
Cuisine Italian
Servings 2 Servings
Calories 455 kcal

Equipment

  • 1 mixing bowl
  • 1 stand mixer with a dough hook attachment optional
  • 1 deep baking sheet or casserole dish
  • 1 or 2 pizza baking sheets or a large oven tray

Ingredients
  

  • 250 g whole wheat flour (8.82 oz or 1 2/3 cups)
  • salt (¼ to ½ tsp)
  • 150 ml lukewarm water (5.07 fl oz)
  • 8 g fresh active yeast (alternatively 1 tsp of instant yeast)
  • ½ tsp sugar
  • 2 tsp olive oil

For baking

  • vegetable oil
  • all-purpose flour for the work surface

Instructions
 

Dough

  • In a bowl, add the flour and salt. Dissolve the yest and sugar in the water and add the mixture to the flour while stirring. Once the dough has combined, add the oil and knead for at least 10 minutes. Form the dough into a ball, place it in the bowl and let it rise, covered, in a warm place for 2 hours.
    Pizza dough shaped into a ball.

Rise Overnight

  • Transfer the dough to a floured work surface and divide it into two equal parts. Shape both parts into balls. Brush the baking sheet or dish as well as the dough balls with a little oil. Place both doughs in the baking sheet, leaving enough space between them, and cover them with plastic wrap. Place them in the refrigerator for at least 22 hours or more to rise.
    Two portions of pizza dough in a casserole dish covered with foil.

Shape the Pizza

  • Take out the dough an hour before and let them sit on the counter at room temperature. 
    Brush the baking sheets with some vegetable oil. Dust the work surface with plenty of flour.
  • Then place on dough piece the floured surface. Gently press the dough form the center to the edges with your fingers, turning and flipping it all the time. Then use your flat hands to pull the dough apart from the center in a twisting motion. 
    How to shape a pizza dough: Press the dough from the center out to the edges using your finger tips.
  • Once the dough reaches the desired size and thickness, carefully run your handy underneath it and place it on the baking sheet. Top it with the toppings of choice and bake it in the oven for 11 to 12 minutes at 250°C or 480°F.
    Whole wheat pizza dough covered with pizza sauce.

Notes

To make the pizza sauce, add one can of peeled or diced tomatoes in your food processor or blender. Peel and slice one or two cloves of garlic and add it to the tomatoes along with a generous amount of salt, a teaspoon of dried chili flakes and two teaspoons of dried oregano. Blend the sauce or pulse it for a few times then season to taste with more oregano (1 tsp) salt, and pepper. 

Nutrition

Serving: 1 pizza (without toppings)Calories: 455kcalCarbohydrates: 74.9gProtein: 14.9gFat: 7.6gSaturated Fat: 1.1gSodium: 1.5mgPotassium: 22.9mgFiber: 12.8gSugar: 1.4gVitamin A: 8IUCalcium: 4.4mgIron: 125.6mg
Keyword family recipes, Pizza, whole grain, whole wheat flour, yeast dough
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