Herbed Whole Grain Pizza Dough
Perfectly chewy and crispy, this homemade herbed whole grain pizza dough will take pizza nights to the next level! Simple and easy to make, it’s filled with whole wheat flour, oat bran and lots of fresh herbs for flavor. Dairy free and vegan.
Pizza night. It’s the best night of the week – an easy meal and well, this is pizza we are talking about after all.
With a crispy, slightly chewy crust and plenty of cheese and yummy toppings? What’s not to love.
I will admit that there are absolutely times when I don’t make my own pizza dough. Both Trader Joes and Whole Foods have fantastic refrigerated pizza dough balls that are my fallback for when I’m just not feeling it.
But most of the time, I do make my own.
It really only takes about 15 minutes of active work and the rest is just waiting for the dough to rise.
Plus, it freezes incredibly well so you can stash it away and pull it out for pizza emergencies <— yes, that is totally a real thing.
About This Whole Grain Pizza Dough
So today’s pizza dough is made up of a mix of white whole wheat flour, oat bran and bread flour.
I’ve played around quite a bit over the last year with different ratios of the flours and even attempted to leave out the bread flour entirely. But it really does add something. Without that bread flour it just ain’t as chewy.
Now the fun part comes from the fresh herbs. It gives the dough this touch of something a little special, without being overpowering and taking away from the pizza toppings. Which we can’t have.
You can use a mix of fresh herbs or even all of one herb. I’ve found that using all fresh parsley gives it a sort of “mild” herb flavor, if that’s what you are going for. Or, just leave out the herbs entirely if you don’t have any on hand.
I know a lot of people are intimidated by working with yeast, but with a little practice it’s really not so bad! And quite enjoyable to use.
Tip For Dough Rise Time
And one more little tidbit – I finally found the sweet spot in my house for letting the dough rise.
We have a tiny laundry room and I place the bowl right on top of the dryer when it’s running – it gets just the right amount of warm in there and hey – that means I’m doing my laundry at the same time which means I’m winning at life.
So depending on your own house, that may work for you too!
Also, please don’t be scared by the length of the instructions in the recipe below – I included extra information so you can get the best pizza dough possible in your own kitchen!
Additional Pizza Recipes You Might Enjoy:
- Wheat Pizza Dough
- How To Make A Killer Cheese-Free Pizza
- Arugula Pesto Pizza
- Apple Bratwurst Pizza
- Sweet Potato and Black Bean Pizza
- Or, check out all our pizza recipes here!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Herbed Whole Grain Pizza Dough
Perfectly chewy and crispy, this homemade herbed whole grain pizza dough will take pizza nights to the next level! Simple and easy to make, it’s filled with whole wheat flour, oat bran and lots of fresh herbs for flavor. Dairy free and vegan.
Ingredients
- 1 ¾ cups warm water (about 110ºF)
- 2 ¼ teaspoons instant yeast
- 2 tablespoons olive oil
- 2 ¼ cups bread flour
- 1 ½ cups white whole wheat flour, plus extra as needed
- ½ cup oat bran
- 1 ½ teaspoons salt
- ¼ cup mixed minced fresh herbs*
Instructions
- Add the warm water to a small bowl, then sprinkle in the yeast. Mix gently with a fork to combine. Add in the olive oil and mix again briefly.
- Add the bread flour, the 1 ½ cups of the white whole wheat flour, oat bran and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for a few seconds to combine. With the mixer on low, slowly pour in the liquid ingredients in a steady stream and mix 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 (see next paragraph). During the last minute of kneading, add in the herbs.
- {If the dough is too tacky and sticky, add in additional white whole wheat flour as needed, 1 tablespoon at a time, until the dough is smooth and elastic (I usually add about 2 to 3 tablespoons extra) - you want it to clear the sides of the bowl but stick to the bottom. If you press the dough with your finger, it should be tacky, but not stuck in clumps to your finger. I usually check the dough after about 2 to 3 minutes of kneading and then add additional flour (and continue kneading to the full 5 minutes).}
- Shape the dough into a ball and then place in a large oiled bowl. Turn the dough once to coat then 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.
- With lightly floured hands, press down the dough gently to deflate. Split the dough into two equal pieces and shape into balls.
- If you are not using the dough right away: Wrap each ball tightly in plastic wrap. Place each ball in a freezer safe plastic bag and then freeze. When ready to use, thaw out in the refrigerator (I typically move it to the fridge the morning of when making pizza for dinner).
- If you are using the dough right away: Preheat the oven to 500ºF. Place a pizza stone in the oven and allow the stone to heat for at least 15 minutes. Turn a dough ball out onto a lightly floured surface. Allow the dough to relax for about 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 10 to 14 minutes.
Notes
*I like to use whatever herbs I have on hand here - which is usually parsley, rosemary, thyme, basil, etc. Use whatever you prefer! I’ve also done this with all parsley and it’s delicious that way too!
When I measure out my flour, I use a spoon to loosen / fluff the flour in the bag or container and then spoon it into a measuring cup and level off.
I’ve tried this many times using all white whole wheat flour and various other combinations, but the bread flour really adds something. It gives that chewiness that I love about pizza and we just don’t like it anywhere near as much without it here.
Adapted from the Baking Illustrated Cookbook.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 200mgCarbohydrates: 23gFiber: 2gSugar: 0gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
This dough is gorgeous! Pizza nights are my favorite and I love making it home with the hubby. 🙂
oh my gosh! The cabbage! The brussels sprouts! Girl you know how to make a PIZZA. Loving the herbed dough idea! Genius!
haha I have a very soft spot for pizza 🙂
I made my own pizza dough for the first time a couple of years ago and there’s no turning back. This looks like a great dough to add to my repertoire!
Pizza Fridays are the best! This herbed whole grain pizza dough sounds delicious, great job on your recipe update!
Oh yes, pizza night is a good night in my household too! I totally use TJ’s dough or get some whole wheat dough from a lady at a local farmers’ market, but I really should start making my own…. this recipe might be my first attempt in recent times at homemade dough making!
Yes! You should definitely give it a try sometime! 🙂
I love homemade pizza! I need to try this!!
Well, my laundry is in the basement of my apartment building so it might be a little weird if other renters go down to do laundry and discover a ball of pizza dough sitting on top of the dryer :P. Though maybe I can pay it forward, maybe they’re having a pizza emergency!!!
hahaha that would be an awesome way to pay it forward!
Wow, this pizza looks absolutely amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I’m so hungry now!
Thanks Agness!! 🙂
I loooove whole wheat pizza dough with herbs because it is more flavourful!
Pinning for later! Hope you have a great weekend 😉
I definitely feel like I should give this a go, Ashley, because you’ve already done all that testing for me! I got into making my own pizza dough some while back, too, but I’d like to get a wholewheat one nailed. This sounds like it’s got the perfect combo of healthy & traditional … oh, and I love the herb idea, too!
Thanks Helen! The herbs make it feel a little more special or something!
Making fresh herb pizza dough and doing laundry at the same time? Psssh. Martha Stewart ain’t got nothin’ on you. 😉
I actually just got done making pizza dough myself but I haven’t tried it with bread flour. Mine doesn’t come out very chewy though so I’ll have to give it a try next time. Thanks for the tip and I hope you have a lovely weekend!
haha right? I feel so productive when I do both! Happy weekend Sarah!!
I agree — pizza night is definitely the best night!! I have tried SO many different pizza doughs, now I need to add another one to this list! Happy weekend my friend!
Pizza night is my number 1!! Definitely trying this next pizza night. Love the photos!
I always wanted to know how to make a whole grain pizza dough. Girl you just made my dreams come true ;).
Kay of Pure & Complex
Yum, pizza night is our favorite 🙂 We always have so much fun with the toppings. Love all the herbs you added to this dough and the different flour ratios. It looks perfect! Happy Friday 🙂
Taco night always wins in my house, then Pizza. I like the herb addition. I still use your whole wheat pizza crust!
I love this 🙂 I still like that recipe too … but the herbs won me over!
Pizza emergencies are very real! I definitely need to make this dough to have on hand for when one strikes!
I’ve been eyeing that dough from TJ’s, Ashley! : ) I can tell you know what you’re talking about…and this dough with the herbs and oat bran is so interesting. I wish I could get into a routine of making pizza dough more comfortably! This one is definitely one to try.
You should definitely try theirs 🙂 The whole wheat one and the pesto one are really good!
This herbed pizza dough looks, well…incredible! I love the little touch herbs add and look how fragrant and chewy and soft those slices look!!!! Ok, I’m officially hungry right now.
haha I always get hungry looking at pizza!
I love making my own pizza dough, and adding the herbs right to the dough make it so much nicer. Can’t beat homemade pizza. I want pizza now.
Oh, I might night to make pizza tonight now after seeing this, haven’t made it in a while and Fridays are definitely made for pizza! I love the idea of putting herbs in the dough, definitely going to try that!
Yes! They add just the right amount of something! And Fridays are absolutely made for pizza!
Other than gluten free – non chewy beet crust pizza, I never make my pizza dough at home – so, I so appreciate your version! Love that you snuck in some oat bran into it too – and ooh – those herbs!
Oat bran has become one of my very very favorites!
As much as I love making my own dough, the ones they sell are so good!
I rarely make homemade pizza dough, so this is inspiring me to get back on it. 🙂 I’ve never used bread flour, and I’m going to have to start as I love a chew as well! I’ll take a big slice of that veggie pizza — it looks terrific. Hope you have a nice weekend! 🙂
The bread flour really does give it that nice chew! Happy weekend!!
Love how just a few simple additions can totally shake things up. Love the fresh herbs! And I especially love that first photo. It’s so pretty! XO
Thanks so much Liz!
What a great idea of adding fresh herbs to the bread dough!
I totally get pizza emergencies! I love to make my own dough but your right sometimes using shop bought is ok. I love the herby addition to this dough.
haha they so happen! 🙂
Friday nights are definitely the perfect night for pizza! And pizza nights make any day great! 🙂 This herbed dough looks delicious, Ashley! I would’ve never thought to flavor the dough like this. Love it!