Whole Wheat Pizza Dough Recipe (Honey Wheat Pizza Dough)

A whole wheat pizza dough recipe made with a blend of wheat flour and bread flour, plus honey, olive oil, and instant yeast. Use this easy honey wheat pizza dough to make a whole wheat pizza crust, then pile it high with your favorite toppings and sauce for a homemade alternative to take-out or delivery.

Why Make This Whole Wheat Pizza Dough Recipe?

Making homemade pizza  is one of my favorite ways to experiment in the kitchen, and a reliable dough recipe makes all the difference. For most recipes I use my go-to homemade pizza dough recipe, which works for everything from buffalo cauliflower pizza to cheese pizza rolls to stromboli. But sometimes, I prefer the taste and texture of whole wheat.

This whole wheat pizza dough strikes a balance between structure and flavor, with just enough whole wheat flour to add a nutty, earthy note, without making the crust too dense. Working with whole wheat flour does take a little bit of extra finesse since it absorbs liquid differently and can create a tighter dough (see my notes below) but it’s well worth the extra effort.

Honey Wheat Pizza Dough Ingredients

To make this whole wheat pizza dough recipe, start by gathering the following ingredients:

• Flours – I’ve used a mix of whole wheat flour and bread flour. (You can replace all or part of the bread flour with all purpose or plain flour.) You’ll also want to have some additional bread flour on hand for dusting your work surface.
• Instant Yeast – Instant yeast allows the dough to rise. You can start with active dry yeast, but remember that you’ll need to prove the yeast in the lukewarm water before combining it with the other ingredients.
• Honey – Honey replaces the sugar typically used in pizza dough recipes, for a honey wheat twist.
• Olive Oil – Use good-tasting olive oil for making the dough, greasing the bowl, and brushing the crust before baking.
• Kosher Salt – I test my recipes with Diamond Crystal kosher salt.

Notes on Whole Wheat Pizza Dough

Whole wheat flour is a nutrient-dense, fiber-rich flour made from the entire wheat kernel, including the bran and germ, giving it a denser texture and nuttier flavor than refined all-purpose flour. Whole wheat has a coarser texture, absorbs more liquid, and doesn’t develop as much gluten, so the dough comes out denser and less elastic, with less rise.

Testing with 100% whole wheat flour resulted in a heavy, crumbly dough with an overpowering flavor. Less gluten development also meant a less-stretchy crust,  which I found difficult to shape into a pizza pan.

I tested this whole wheat pizza dough recipe several times before getting it right. The key? Using a mix of whole wheat flour and bread flour (or plain or all-purpose flour) rather than straight whole wheat. This blend of flours produces a dough that is lighter in texture and color, tastes better, and is easier to work with, too.

Feel free to experiment with ratios (slightly more whole wheat flour, or a higher percentage of bread flour) but for the best balance of flavor and workability, avoid 100% whole wheat.

Tools and Equipment for Making Your Own Pizza Dough

To make homemade pizza dough, I like to keep my kitchen stocked with the following tools:

• Ventilated Pizza Pan – A ventilated pizza pan provides the best surface for evenly baking the crust.
• Kitchen Scissors – I find it easier to cut my pizzas with a pair of kitchen scissors, rather than a chef’s knife. You can also employ the help of a pizza cutter, if you have one.
• Bench Scraper – I like to use a bench scraper to mix my ingredients. Opt for plastic rather than metal—the latter can scratch your bowl or your work surface.
• Metal Bowl – You’ll need a large metal bowl for mixing and proving the pizza dough.
• Elastic Bowl Covers – These reusable elastic bowl covers are great for proving the dough, but clingfilm/plastic wrap or a clean tea towel will also work in a pinch.
• Pastry Brush – You’ll need a natural bristled pastry brush for brushing the dough with olive oil.
  
• Kitchen Scale – Volume measurements aren’t precise enough for making pizza dough. Instead, use a kitchen scale to weigh the dry ingredients.

Make-Ahead and Storage Suggestions

Homemade pizza dough requires about 1 1/2 – 2 hours for a proper first rise plus a shorter second one. Plan your timings accordingly! And don’t rely on the timer alone—pay attention to visual cues, and wait until the dough doubles in size before proceeding to the next step. Rise times will vary based on the temperature and humidity levels in your kitchen.

Other pizza recipes you might enjoy:

Buffalo Cauliflower Pizza
Jalapeno and Pineapple Pizza with Sweet Chili Sauce
Summer Grilled Peach and Goat Cheese Pizza
Cheese Pizza Rolls

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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