We have been using this whole wheat pizza dough recipe for 9 years now! I’ve updated this recipe with a couple of new photos, cleaned it up a bit, but this is STILL one of my Friday night pizza dough recipes! This recipe uses whole wheat flour, so if you are looking for an easy pizza crust recipe that uses white flour, try my fast and simple pizza dough recipe, that’s another recipe we have been using for years and years now.
Homemade Whole Wheat Pizza Dough
The key to making pizza at home is a hot oven and a fast bake! In this recipe I let the pizza dough rise for a while FIRST, then pre-bake, then you add the toppings on. This makes perfectly cooked pizza crust all the time, no sogginess under your toppings. You can use this pizza dough with a traditional pizza sauce or go crazy and use a white sauce base, anything that you prefer, The main thing is – try it stuffed crust! It’s so much fun!
How to Make Pizza Dough
- First in your mixer bowl, combine the water and the yeast completely, and let sit for a couple minutes. I don’t fully proof it, I just want everything to get going a little bit before dumping the rest of the ingredients on top. Once that is done, add the oil, salt and sugar. If you have a dough hook for your mixer, that is what you want to use. Then start your mixer on a low speed and slowly add your flours
- Once they are combined, crank the mixer up a notch or two and let it knead the dough for 2-3 minutes. The dough should be in a ball somewhat (the dough can climb the mixer hook) but the sides of the bowl should be clear and scraped free of any remaining dough.
- Take out the dough, oil the bowl, and put the dough right back in, turning it around so that the whole surface was oiled. Cover with wrap to keep it moist. As long as there are no drafts, just leaving it on the counter was fine for me, for about 2 hours until it’s doubled in size.
- Cut into 4 pieces, two small and two slightly larger if you are making pizza for two kids and two adults. I roll the dough out in a tube and the proceed to cut it with kitchen shears.
How to Make Cheese Stuffed Crust Pizza
The photos above are a visual help for how we stuff the crust! You can see that even the kids are able to form the stuffed crust in photo 3.
- To roll, place the cut edge on the counter so that basically you are squishing a tube down flat, to make a larger circle. Does that make sense? So it’s the opposite of how they are lying above, turn them on their ends. Roll them out until they are
- I used the low-fat mozzarella block cheese, which gives it that stringy, gooey texture you want. Take a small slice and then fold the pizza dough over it like show in the photo.
- Do this around the entire edge of the pizza.
- The pizza should look like this photo. Make sure the dough is well sealed.Oil baking sheets, sprinkle the corn meal over top, and place the pizzas on it. Start the oven, warm it slightly up, then shut it off. Put all the pizzas in the oven on their respective sheets, and let them rise for about 15 minutes.
Tips and Tricks for Making Pizza Dough
- Fresh Yeast. Always make sure your yeast starts to bubble! I don’t fully proof it, but as long as you see it start to foam you can go ahead and keep going.
- Pre-Bake that Crust! It helps keep the pizza from being soggy in the middle or even worse, not baking at all. This prevents raw dough.
- Have patience. Good pizza dough uses a traditional yeast and takes time.
- Play around with the cheese stuffed crust. Let me know in the comments below if you find any great cheese that works really well!
Happy Pizza Making!
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Whole Wheat Pizza Crust-Cheese Stuffed Even!
- Prep Time
- 1 hour 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 1 hour 30 minutes
- Main Course
- 2 14 inch pizzas
- Karlynn Johnston
- 1 package of active dry yeast
- 1 teaspoon sugar
- 1 1/3 cups of warm water 105-115 degrees F
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups of white flour
- 1 3/4 cups of whole wheat flour
- 2 tablespoons cornmeal
- In a mixing bow that attached to a stand mixer, combine the water, sugar and the yeast completely, and let sit for a couple minutes.
- Once the yeast is dissolved and bubbling, add the oil and salt. If you have a dough hook for your mixer, that is what you want to use.
- Whisk together the whole wheat flour and the white flour. Start your mixer on a low speed and slowly add your flours, adding only enough of the flour mixture until the dough is slightly tacky to the touch.
- Once they are combined, crank the mixer up a notch or two and let it knead the dough for 5-6 minutes. The dough should be in a ball somewhat (the dough can climb the mixer hook) but the sides of the bowl should be clear and scraped free of any remaining dough.
- Place the dough into a large plastic bowl and cover with plastic wrap to keep it moist. Place in a warm draft free place for an hour or until it's doubled in size.
- Remove the dough from the bowl and turn the dough out onto a well floured surface. Divide into the amount of pizzas you want, from 2-4
- Form the pizza dough into a round and roll out into a pizza crust shape.
- Take the cheese and lay in pieces on the edges of the dough, leaving around ½ an inch of dough that you can pull over the cheese and pinch closed.
- Warm the oven and turn it off. Lightly oil the baking sheets then sprinkle a little cornmeal on evenly, then place the pizza on the baking sheets. Place in the oven and let them rise for about 15 minutes. Remove from the oven.
- Preheat the oven to 450 °F
- Pre-bake the crusts for 4 minutes for small, 6 minutes if making regular sized pizzas. Remove from the oven.
- Prepare your toppings and place on top.
- Return the pizza to the oven and bake until the crust is browned, around the edges and the bottom as well, around 8-10 minutes depending on the size of the pizza. Watch it carefully!
- Remove and let the pizza cool.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.