Wheat Pizza Dough

Wheat Pizza Dough

We eat homemade pizza on a regular basis in our house, often due to frequent requests by my husband.  It’s a quick and easy meal, and when paired with a salad, makes a great dinner.

While we love trying different toppings, I have been on a mission the last few months to find a go-to recipe for pizza dough.  Everything that I’ve tried has been okay, but not quite good enough to use on a regular basis.  That is until I found this recipe.  The crust is that perfect combination of crunchy on the outside, yet still doughy on the inside.  My husband declared this the “best crust ever” – so you definitely should try this out.

Wheat Pizza Dough

I tend to make this on the weekends when I have more time and then freeze it until ready to use.

Check back later this week for one of our new favorite pizza recipes – using this pizza dough of course.

Yield: 2 medium-large pizzas

Wheat Pizza Dough

Recipe for homemade wheat pizza dough. Save money and make your own pizza dough at home! Freezer-friendly!


  • ½ cup warm water (approx. 110 degrees)
  • 1 envelope (2 ¼ teaspoons) instant yeast
  • 1 ¼ cups water, room temperature
  • 2 tablespoons extra-virgin olive oil
  • 3 cups bread flour, plus more for dusting
  • 1 cup whole-wheat flour
  • 1 ½ teaspoons salt
  • olive oil or nonstick cooking spray for oiling the bowl


  1. Measure the ½ cup warm water into a small bowl. Sprinkle in the yeast. Add in the 1¼ cups water at room temperature and the olive oil – mix until combined.
  2. Add the bread flour, whole-wheat flour, and salt to the bowl of a stand mixer. Using the paddle attachment, mix briefly at a low speed. With the mixer on low, slowly add in the liquid ingredients until the dough becomes a cohesive mass. Stop the mixer and switch to the dough hook. Knead the dough for about 5 minutes on low speed until the dough is smooth and elastic. Shape the dough into a ball and place in a large oiled bowl. Turn the dough once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise for about 1 ½ to 2 hours, until the dough is doubled in size. Press down the dough to deflate.
  3. Split the dough into two equal pieces and shape into round balls. *If not using right away, wrap each ball tightly in plastic wrap, put in a freezer safe plastic bag and store in your freezer. When ready to use, thaw out in the refrigerator (I usually place it in the fridge the morning of if using for dinner).
  4. Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes. Turn one of the dough balls out onto a lightly floured surface. Allow the dough to relax for 10 minutes (but no longer than 30 minutes). Shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal. Top as desired. Place the parchment with your dough directly onto the pizza stone. Bake until the crust is browned and the cheese is golden and bubbly, about 8 to 12 minutes.

Slightly adapted from Brown Eyed Baker, originally from Baking Illustrated.