by Ingredient

100% Whole Wheat Pizza Dough

StarStarStarHalf starEmpty star

Your rating

100% Whole Wheat Pizza Dough

Making your own pizza dough may take you some time, but it's well worth the efforts. When you make the pizza with freshly-made whole wheat pizza dough, it's going to double the deliciousness plus it is actually packed with good-for-you goodness!



6 servings


5 min


0 min


2 hrs


Amount Measure Ingredient Features
4 ½ teaspoons yeast, active dry
2 teaspoons sugar
1 ¼ cups water
warm, you may need a little more
3 cups whole-wheat flour
½ cup gluten flour
1 ½ teaspoons salt
3 ½ tablespoons olive oil
¼ cup cornmeal


Amount Measure Ingredient Features
23 ml yeast, active dry
1E+1 ml sugar
296 ml water
warm, you may need a little more
7.1E+2 ml whole-wheat flour
118 ml gluten flour
7.5 ml salt
53 ml olive oil
59 ml cornmeal


In a 2-cup measuring cup or a medium bowl, mix together the yeast, sugar and water, and let stand for about 10 minutes until the yeast are activated.

In a large mixing bowl with an electric mixer, add the whole wheat flour, gluten flour, salt, olive oil and yeast mixture.

First using the mixing attachment mix unti well blended, then change into the kneading attachment, and knead the dough until elastic and smooth under low speed, 3 to 5 minutes.

Turn the dough onto a working surface or cutting board, knead it for a few more times.

Coat the large bowl with cooking spray, place the dough into the bowl, cover with a plastic wrap or a clean and damp kitchen towel and put the bowl in a warm and draf-free place for about 1 hour until doubles the volume.

Punch dough down and turn onto the cutting board, knead a few times.

Divide the dough into six equal portions. Knead them into six balls.

Put them onto a baking sheet with some cornmeal sprinkled. Cover with a damp kitchen towel.

Work on one at a time, roll each ball into a 8-inch in diameter round, or any shape your prefer, such as long flat-bread looking, rectangular, or square.

Place the rolled dough onto another baking sheet with cornmeal sprinkled, and cover.

Repeat until all the balls are finished, and let the rounds stand for another 20 minutes.

Ready to make your favorite pizzas.

Note: Freeze the rounds individually first, when they are frozen, put them in a zip-lock bag for up to a few months.

Every tome when you want to make a pizza, take each of them out of the bag, and defrost them separately.

* not incl. in nutrient facts Arrow up button

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 30227% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 598mg 25%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 33%
Sugars g
Protein 20g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

Email this recipe