whole wheat pizza dough

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple.

Course Dinner
Cuisine American
Keyword pizza, pizza dough
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Yield 1 large crust
Calories 2249 kcal


  • 3 3/4 cups stone ground whole wheat flour
  • 4 1/2 teaspoons Bob's Red Mill dry active yeast
  • 1 teaspoon coconut sugar
  • 1 1/2 cups warm water 95-110 degrees F
  • 2 ounces olive oil plus a little more to oil your bowl
  • 3 teaspoons garlic powder
  • 3 teaspoons sea salt


  1. Pour the warmed water into one of the glass bowls. Add both the yeast and the sugar to the water, gently mix and let sit for 10-15 minutes until the yeast bubbles.
  2. Add in the garlic powder, salt and olive oil and gently mix again. Slowly stir in the flour and then mix it all together with your hands.
  3. Mix or knead the dough until it is elastic and smooth. This takes about 10-12 minutes. If it feels sticky as you’re working, add a little more flour, one tablespoon at a time. To determine if the dough is ready, tear off a small chunk and gently stretch it apart. If it becomes translucent as you stretch it out, it is ready. If it breaks before becoming translucent, knead it for a little bit longer.
  4. Once it’s ready, place the dough into a glass bowl that has been lightly brushed with olive oil and cover it with plastic wrap. Leave it on your kitchen counter until it doubles in size. This usually takes 1-1½ hours. The warmer it is in your kitchen the faster your dough will rise. 
  5. Heat oven to 425 F.

  6. After the dough has doubled, turn it out onto your lightly floured counter. Knead it for about a minute to release any air pockets. I like to roll it around in large circles too in order to give it a rounded shape.
  7. Let the dough rest for 10-15 minutes under a damp kitchen towel. Now it’s ready to cook! 
  8. Bake 10-15 minutes.

Recipe Notes

If you use a different brand of yeast, you’ll need 1 tablespoon or ½ ounce of dry active yeast. 

In the spices section of my local grocery store, I found organic garlic flakes in a little mill so we ground up the garlic for the recipe. 

I like to bake my pizza on a pizza stone. If you don’t have a pizza stone, you can use a baking sheet sprinkled with a little semolina flour or lightly brushed with a high-heat oil. I leave the pizza stone in the oven while it heats up to 425°F and let it warm for an additional 30-45 minutes if I have time. You do not have to do this with a baking sheet. Before I top the pizza dough, I typically par-bake it by baking it for two minutes, removing it from the oven and then flipping over the dough so the topping side gets a little cooked before I top it. Then I add my chosen toppings, put it back into the oven and bake for an additional 10-15 minutes.