Whole Wheat Pizza Dough



Prep Time

15 minutes active (up to 24 hours fermenting)


Calories 199, Carbs 37 grams, Fat 4.5 grams, Protein 6 grams


  • 340 grams (3 cups) white whole wheat flour
  • 2 teaspoons instant yeast
  • 3/4 teaspoons kosher salt
  • 43 grams (2 tablespoons) honey
  • 25 grams (2 tablespoons) olive oil
  • 198 grams to 226 grams (approximately 1 – 1 ¼ cups) lukewarm water



This recipe makes 1 large (approx 12-inch) pizza.

  1. In a large mixing bowl (or the bowl of a stand mixer) stir together the flour, yeast, salt, honey, olive oil and the smaller amount of water until a shaggy dough forms. Cover and allow it to sit at room temperature for 30 minutes (this gives the flour time to absorb the moisture).
  2. Turn the dough out onto the counter top and begin kneading, adding more water 1 tablespoon at a time if needed. Knead for 8 to 10 minutes or until it forms a smooth ball and it feels like it has some elasticity to it. (If you’re using a stand mixer, knead with the dough hook for 5 to 6 minutes.)
  3. Transfer the ball of dough to a lightly oiled bowl or proofing container, cover and allow it to stand at room temperature for 30 minutes. Refrigerate the dough overnight or up to 24 hours (for maximum flavor).
  4. Let the dough come to room temperature before rolling out.