Whole Wheat Pizza Dough - The Recipe Rebel (2024)

I may have mentioned this before, but I love pizza night. We’ve been having pizza a lot lately. There are just so many ways to mix it up, or use things up that have been sitting in your fridge for a little longer than you’d like.

I wanted to write a few posts about some of the basic recipes I use all the time, like this pizza dough. It’s nice to have recipes like this to use as a jumping off point, to customize any way you’d like.

If you’re not used to the texture of whole wheat dough, it’s going to be a bit different. I promise you that this dough will still rise beautifully and be fluffy and soft in the end, but it is going to have a little more texture to it. If it’s your first time making whole wheat dough, I suggest starting with maybe a half whole wheat to half all-purpose ratio.

Because I use whole wheat flour and flax, I allow quite a bit more of a rise time than the original recipe I adapted this from. I use instant yeast, so theoretically you could roll it out pretty much right away and bake without rising, but I always let it rise at least 45 minutes, up to 1 – 1 ½ hours. ‘Cause why not? It’s going to be that much lighter and fluffier and I find it much easier to roll out because you don’t have to stretch it as thin.

Feel free to customize the seasonings as you wish — these are the ones my family enjoys.

*This recipe makes enough for 2 15″ pizzas. We always make two and there are only two adults and a two year old in our house, so I figured we probably aren’t the only ones out there who would make 2 anyways. If you only want to make one pizza, the recipe is easily halved. It always freezes very well! Wrap loosely in plastic wrap and place in a large freezer bag and mark it with the date.