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Whole Wheat Pizza Dough

 Whole Wheat Pizza Dough
Pizza, egg pockets, stromboli—this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners.
12 ServingsPrep: 25 min. + standing


  • 3 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/4 cups whole wheat flour
  • 2-1/2 cups water
  • 3 tablespoons olive oil
  • 3 to 3-1/2 cups white whole wheat flour


  • In a large bowl, combine the yeast, sugar, salt and whole wheat
  • flour; set aside. In a small saucepan, heat water and oil to
  • 120°-130°; stir into dry ingredients. Stir in enough white
  • whole wheat flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes.
  • Punch down dough; divide into three portions. Use immediately,
  • refrigerate overnight or freeze for up to 1 month. Yield: 3 pounds
  • (enough for 3 pizzas).
To make pizza: Coat a 12-in. pizza pan with cooking spray; sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of dough into a 13-in. circle. Transfer to prepared pan. Build up edges slightly. Top as desired. Bake at 450° for 10-12 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

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Whole Wheat Pizza Dough (continued)

Nutritional Facts: 4 ounces uncooked dough equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 297 mg sodium, 43 g carbohydrate, 7 g fiber, 8 g protein.