Easy Whole Wheat Pizza Dough
Truly the easiest pizza dough recipe. Mix this whole wheat dough in the food processor. No rising time required. Dinner in 30 minutes!
Updated by Kathryne Taylor on September 2, 2024
How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!
This quick whole wheat pizza dough recipe yields a crust of medium thickness. It’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:
- It’s made from scratch with basic, wholesome ingredients.
- You can make it in your food processor (or by hand).
- This dough requires zero proofing time. You can make your pizzas right away.
- The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!
Watch How to Make Pizza Dough
Recipe Development Notes
I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.
First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.
I also tried Cook’s Country’s skillet dough, which turns out to be fried flatbread. No thanks.
Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.
Easy Pizza Dough Ingredients
This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!
Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):
- Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
- White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
- All-purpose flour works well if that’s what you have on hand.
- Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Warm Water
Dissolving the yeast in warm water eliminates any grittiness and allows it to mingle with the honey and olive oil.
Rapid-Rise or Instant Yeast
It’s important to use rapid-rise or instant yeast here because, as the names suggest, this kind of yeast gets to work very quickly. Once combined with the warm water, honey and olive oil, this yeast is ready to go in just five minutes.
Honey or Sugar
We’ll feed the yeast with one tablespoon of honey or sugar.
Olive Oil
Olive oil helps keep the dough tender and pliable.
Parmesan Cheese
Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.
Salt
Salt is also a flavor enhancer. No pizza dough would be complete without a little salt.
Pizza Dough FAQ
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!
Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.
Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I omit the Parmesan? Yes, you can. The Parmesan is just for flavor. Or you could substitute another firm cheese in its place, such as cheddar or part-skim mozzarella.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.
Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.
Can I grill this dough? Yes! See recipe notes. This pizza dough also turns out great when baked in an Ooni pizza oven.
Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.
What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.
How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.
Make This Dough & Enjoy These Pizzas
- Arugula-Almond Pesto Pizza
- Barbecue Pineapple, Jalapeño and Feta Pizza
- Broccolini Almond Pizza
- Brussels Sprouts Pizza with Balsamic Red Onions
- Butternut Ribbon Goat Cheese Pizza
- Greek Pizza
- Kale Pesto Pizza
- Strawberry, Basil and Balsamic Pizza
- Ultimate Veggie Pizza
Easy Whole Wheat Pizza Dough
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.
Ingredients
Whole wheat pizza dough
- 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey or sugar
- 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
- 2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon fine salt
Toppings
- 1 cup pizza sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
- 2 to 3 cups shredded low-moisture part-skim mozzarella cheese
- Additional toppings, as desired
Instructions
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you’d like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Notes
Recipe adapted from The Fauxmartha’s no-rise pizza crust and Cook’s Country’s quick grilled pizza dough.
Troubleshooting: In the unlikely event that the dough clings to your fingers and doesn’t hold its shape, add more flour, just 1 tablespoon at a time. Process briefly to blend again (or stir again, if making by hand).
Make it vegan: Omit the cheese. Use maple syrup or vegan sugar instead of honey.
Flour options: All-purpose flour will work well here, too (same amount). Do not use whole wheat pastry flour. I have not tried this recipe with any gluten-free flour blends; I’m not sure it will work with those.
Cheese options: The Parmesan is in this recipe for flavor. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. You can substitute mozzarella or cheddar if you’re out. The recipe will even work without cheese.
Pizza stone option: This crust turns out especially great if you bake it on a hot pizza stone or pizza steel (I have this one/affiliate link) instead of a baking sheet. I have always had good luck sliding the pizza with the parchment paper underneath onto the baking stone. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the cooking time accordingly.
Grill option: This dough works great on the grill. Lay it carefully on the grates and avoid touching for the first minute of cooking.
Individual pizzas: Divide this dough into quarters (instead of halves) to make 4 “personal pan” pizzas, each about 6 inches in diameter. Bake about 7 to 10 minutes (or less, if using a pizza stone), until the crust and cheese are lightly golden.
No food processor? Combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi there! Can’t wait to make this. I’m wondering if I could reduce the amount of sugar? Making for my mother who must limit sugar for health reasons. Thank you!
Feel free to limit the sugar as needed, Renee!
My picky son said this was the best homemade crust he’d ever had!
That’s great! Thanks for your review, Camille.
Is the dough freezer friendly? I just want to make one pizza.
Thanks!
Ah, yes I think you could!
Why the parmesan?
Hi Kate,
I just bought your cookbook. I’m excited to start cooking. Could you replace the sugar with honey?
You might be able to substitute honey, but I’m not totally sure. I believe other readers have tired! You can search to see their recommendations in the comments.
is the dough freezable. I only want to make one pizza at a time
I believe others have tried it with success! You can search through other reader comments. I have found that helpful!
gracias. made one pizza last night and froze the other half of the dough. Easy and good. Used my own topping as it was sort of a ‘craving’ :: thanks so much.
I am a seasoned cook with a B.S. Degree in cooking and I would have to say I prefer this recipe over the traditional doughs and it is quite easy to make, and transfer to a circular pan or straight on to a steel or stone. Very good recipe and recommend this as an alternative to the glutenous carb-driven white flour or semolina pizza doughs. This will be my goto dough for those who come to my house and need gluten free pizza. Thanks for sharing!!
I’m glad this has your seal of approval! Thanks for your review!
Have you ever thought about using weight for some of the baking parts of your recipes? After a bad batch of your fantastic dough, we tried different methods for scooping flour and realized that our old way resulted in us using 30% more flour than your stir and spoon method. We ended up getting 385g of flour after doing it your way.
Thanks for sharing, Bill!
Would this work for a calzone or stuffed bread (like garbage bread)?
I haven’t tried it! I would love to hear what you think if you try it!
Parmesan cheese has animal rennet and that is not vegetarian. So could I use any alternative vegetarian cheese?
Hi Bob! Some brands don’t contain animal rennet. I know Whole Foods 365 is what I’ve used in the past. I hope this helps!
I have no words!!! I made this recipe (found it in your book where the only difference is it’s using honey instead of sugar). It was done in 1 min using my food processor. Was so easy to roll and transfer. I added my own sauce and toppings and was baked in less that 10mins. It was PERFECT!! we all loved it- even my 2.5 year old son who has started disliking restaurant pizza (he had 2 pieces. It was professional! Thank you Kate, I can always rely on you!!!
Thanks you, Georgia! I’m glad you won the kiddo over with this recipe.
I made this and it was yummy. The crust was absolutely perfect.Even the picky eaters in my family loved it.
Hooray!! Thanks for your comment, Alena.
Thank you so much for such a great recipe. I threw all the ingredients into my bread maker and set it to pizza dough mode. It did all the work for me. I just turned it out, rolled it flat, topped it and into the oven it went. So yummy and very easy.
Thanks for sharing, Charmaine!
I am excited to try this recipe. I don’t have a food processor and I can hand knead for long. Can I use the Kitchen Aid stand mixer? How long should it knead for?
Would it form a ball around the hook?
Hi Mary! I haven’t tried making this in a Kitchen Aid, but I think that would work well! I suspect the timing would be similar. I think it’ll form a shaggy ball around the hook, at which point you’ll stop the machine and knead the dough just a few times to bring it together. Please report back if you try it!
Hi. I did make the crust. It was pretty darn good for whole wheat crust.My 13 yr. granddaughter even liked it. First time, I used reg. whole wheat flour? Today Imdoing white whole wheat. I did add some Vital Wheat gluten to it and let it rest for an hour. Then rolled and let it it for a bit. Happy with it. Thanks!
Thank you for sharing, Tanya!
hello,i love Pizza very much , thanks for sharing your recipe.
please keep sharing
You’re welcome, Ronny!
What is the purpose of adding yeast since it is not allowed to rise?
Hey, good question! I’m afraid I don’t have a perfect answer but I will try my best. The recipe calls for instant yeast, which works very quickly. The food processor essentially “kneads” the dough, and it takes a few minutes to shape and roll out the dough, which is enough time for the yeast to do its work (in this recipe, at least). Sourdough yeast, for example, works a lot slower, and that’s why you’d want to let the dough rise for a long time. It also yields more complex flavor, but I also really enjoy this quick dough.
I have tried many recipes and this one was the best. The parmesan is a genius touch. I had no smoked salt, so I added some smoked paprika instead – YUM. Made a double recipe, to feed three hungry people. Had a couple of slices left over for tomorrow morning. Thanks v much!
I do love smoked paprika! Thanks for your review, Kristina.
Made this tonight and it’s my new favorite pizza dough recipe! I’ve been using a different one for a few years now and this one far exceeds it. It’s light and springy and made two large pizzas. Two thumbs up from here! A note to others, I use sprouted whole wheat flour exclusively and it worked like a dream in this recipe.
Great,Jessica! Thanks for sharing.
Thank you for creating this recipe! Can’t wait to try it – any idea how many carbs it has?
Thank you for your review, Mere! The nutritional information is below the notes section of the recipe. Make sure you have cookies enabled as this is a plug-in feature.
This is the best homemade whole wheat pizza crust I have ever made! This will definitely be my go to recipe. Thank you so much for sharing.
You’re welcome, Alice!
Hi. This pizza dough recipe is AMAZING! It has become my “go to” anytime I’m in the mood for pizza… honestly better than any restaurant pizza crust I’ve had to date! Was wondering your thoughts on making this into homemade bread as opposed to pizza dough… ?
Great to hear! I don’t think this would work as a bread, sorry!
Cookie & Kate…
I just made this fabulous Whole grain Pizza dough. It is fantastic,(hold on I have to take another bite) beyond what I ever imagined it to be. Especially with no rise time. I did let it rest a few minutes before rolling it out. Plus, I added a !/4 cup of bobs redmill 10 grain to the liquids as I waited for the yeast to get working. I topped it as you suggested with whole tomatoes, capers, bell peppers, goat cheese. Just fantastic. My husband who never eats healthy had seconds. This will be my forever pizza crust recipe. Thank you from the bottom of my heart!! I will be looking for more of your recipes.
I’m really glad you loved it, Ron! Thanks for taking the time to share what you did.
Easy, fast, delicious! My husband was impressed with how easily the dough came together and rolled out. No more frozen cardboard pizzas for us! Thanks for another fabulous recipe!!
Thanks for sharing, Beth!
Thank you for posting this recipe. My battery on my e reader (and your cookbook) died and needed recharging just as I was about to start this pizza (I should know it by heart by now, I’ve made it so often).
So many of your recipes are our go-to ones now, you’ve changed the way I cook and eat and my husband has changed his attitude about
vegetarian cooking. Thanks so much.
You’re welcome, Barb! Thanks for your review.
I made this and had so many issues with it. The temperature of the oven was way too high. It started burning very quickly but never actually cooked in the center. I also think my dough was too thick, although each pizza was about 11 inches like the recipe states and I couldn’t get it any thinner. The result was a very burnt pizza on the outside and a chewy, not even crisp top in the center. I made the heirloom tomato pizza from the cookbook, so maybe my toppings were too thick as well? The dough did come together very nicely for me in the food processor. I didn’t use my pizza stone, but just a pizza baking sheet, so I think I’ll try that next time, lower the temperature, try my best to get the dough thinner, and maybe pre-bake the dough for a few minutes before I add toppings. I am so positive that whatever I did wrong was my fault, because all the other recipes I’ve tried have worked out great! If anyone has any suggestions about what may have gone wrong, I’d love to hear them.
This is just the ticket on a Friday night after a long work week and you still want to make pizza. I inadvertently rolled mine out super thin to 16 inch diameter and it still turned out great.
This is just the ticket on a Friday night after a long work week and you still want to make pizza. I inadvertently rolled mine out super thin to 16 inch diameter and it still turned out great.
I was not super impressed with this dough. It was flat and didn’t rise at all. Flavor was so-so and will not be making it again. Thankfully my toppings were tasty and the pizza was still edible. I love most of your stuff, so maybe I did something wrong!?
I’m sorry you didn’t love this! Did you let the yeast rest in the hot water? Was the yeast bubble-like at the top? It could be your yeast was bad.
I did. It definitely bubbled, so I know the yeast was good. Oh well!
Can a kitchen aid mixer be used instead of a food processor when combining liquid mixture to dry parts? If so just low to medium until same shaggy ball is generated
I like the processing that also takes place of the ingredients to get it completely mixed and using the same tool to form the ball. But, you could use a mixer too if you like. It should work too.
I made you whole wheat pizza dough recipe tonight and found it delicious!! I will be using it always in the future. I make my own pepperoni sausage and sauce, so now I know that pizza can be a healthy meal!!
Wonderful! Thanks for letting me know you loved it, Gerarda!
This is absolutely, positively delicious, not to mention easy. I’ve made it several times and actually prefer it over regular crust. I do as another commenter suggested and make 4 rounds, which I bake individually for about 3 mins at 450 in a cast iron skillet, then I freeze them. I pull them out as needed, put toppings on, and bake for 8 mins at 450. The edges are just slightly crispy and the center is perfectly soft. Thank you so much for this recipe. Delicious pizza dough that you don’t have to wait for? – it’s a game changer!
Great to hear, Colleen!
Hi Kate, this is awesome, it’s become our go to pizza dough. There are times where i’d like to make it a few hours in advance, would it store ok in the fridge? What stage would you put it in? Any other tips?
Thanks!
Scott
It should store fine in the fridge once it has gone through its process.
I really wanted to love this recipe but it was a miss for me. However, my 6 and 2 yo thought it was great. My biggest problem was the crust was very bready and not at all crust like. I knew it would be different being whole wheat flour, and I generally like the heartier flavor of whole wheat, but the texture did not sit well with me. I mixed it in a bowl and did not use a food processor. Should I have kneaded it more? Willing to try it again! It was easy to handle and roll, however.
Hi there! I’ve made the dough by hand before and did not find it notably different from the food processor option—but maybe I kneaded it more than you did? Did your dough/crust look like the pictures shown in the post? I would describe this crust as soft and a little bready on the inside, but crisp/chewy enough on the outside to contrast nicely and hold its shape when picked up.
Came out perfect in my first attempt. The base is much better than what we get from the regular pizza joints. Thanks for sharing
Thank you, this was so good and so easy. As a side note for any parents, my son has braces and he’s supposed to cut up his pizza, but he didn’t have to for this crust, which he enjoyed.
Just wanted you to know this is my new weekly pizza night recipe! I’ve discovered it tastes that much better if I mix it in the morning when I have more time and let it rise in the fridge all day. Even my husband, who usually obliges me with whole wheat options, loves it. (I also add some Italian seasoning for excitement )
How is it that every recipe of yours fits the “bill”? Your talent and gift amaze me! This pizza dough came together quickly and my family loved it. That’s a high compliment coming from my teen. Thank you!
You’re welcome, Mary!
Kate, any advice on pizza stone/ peel that you prefer?
Thanks
Hi! Checkout the notes section below the recipe for the one I use. I hope this helps!
Thanks Kate. Yes O saw the steel you mentioned. But how do you transfer to it? Do you have a peel that you use? Thanks
I don’t, sorry!
Hi Katie! I was wondering if the recipe would still work with white/all purpose flour? (just ran out of the whole wheat flour!!!)
I haven’t tried it, but you could check the comments to see what others have had luck with!
Why should I use yeast if you don’t let the dough rise? I don’t see any place where it says to proof the dough… is this correct?
Hey there! Good questions. This dough is designed to be used promptly after mixing (no proofing). The amount of instant yeast used here provides flavor and some lift.
Massive hit!
Had to use a mixture of strong wholemeal bread flour and white flour (you go with what you’ve got in lockdown) so we left it to rise for an hour then my daughter rolled it very thinly.
My daughter is very fussy about all food and she said it was the best! We left the parmesan out but added some herbs and garlic powder. We all thought it was great
Will definitely make again and again.
Thanks Kate
That’s great, Anne! Thank you for sharing.
Hi, would love to try your recipe but I do not have parmesan cheese. Can I substitute with another?
I have mozzarella and cheddar cheese only.
Hey Val! The Parmesan just adds some subtle flavor here, so you could either omit it or perhaps use the cheddar.
Thanks for the quick reply! I made the pizza dough and it came out well for whole wheat. It doesn’t have the same crisp as my standard pizza dough with high gluten, but it was a good substitute to make my favorite food a bit healthier! Thanks for the recipe! It kinda reminds me of making my lazy pizza on pita pockets and that’s just fine with me.
It was so soft and chewy. I really love this recipe. Thank you!
This recipe was amazing!!! My husband loved it and the granddaughters had it for left over the next day. One ate it cold the other heated up and they loved it. Thank you so much.
Wonderful to hear, Brenda! I appreciate your review.
This is the BEST homemade pizza dough recipe ever. It’s the only one I’ve ever found that uses ALL whole wheat flour, and I love that I don’t need any white flour. My kids declared it the best pizza dough I’ve ever made, and I’m not looking back. Thanks for giving us another no-fail recipe!
You say to use a pizza stone and you have a pizza steel linked… could one use a rectangular cast iron skillet the same way?
Hi Jennifer! Pizza steels behave essentially the same way as pizza stones, they’re just more durable/unbreakable. Yes, you could use a preheated cast iron skillet. You might divide the recipe into three smaller doughs, since even my large cast iron skillet wouldn’t be quite big enough for half the dough. Be careful and be sure to use oven mitts/don’t touch the pan, since it’ll be crazy hot.
Thanks so much❣️❣️❣️
I have only 230°C on my microwave- how long would I need to put my pizza need in for?
Hi Terri, these pizzas bake quickly so I’d suggest keeping an eye on them starting at the earliest time provided in the recipe.
Good, not great. Not the yeast, doughy consistency that I love in a pizza. But definitely enjoyed. The dough is easy and dosen’t need a lot of kneading
I have made this crust 3x now and it has turned out great each time. I did make one modification which was use half white flour and half whole wheat to make the crust just a little crunchier on the bottom. But easy to follow great recipe