Skip the takeout and create restaurant-worthy pizzas at home with this foolproof wheat pizza dough recipe. In just 2 hours, you’ll have a nutritious base that’s crispy outside yet perfectly chewy inside.

This wholesome dough packs 27g of protein and 17g of fiber per serving, making it a healthier alternative to traditional pizza bases. Whether you’re a seasoned baker or complete beginner, this straightforward recipe yields consistently delicious results every time.

Ingredient List

Honey: 2 tablespoons, helps activate the yeast and adds subtle sweetness
Warm Water: 1½ cups, temperature should be like warm bath water
Active Dry Yeast: 1 tablespoon, ensures proper rising
Olive Oil: 1 tablespoon, adds richness and helps with texture
Salt: 1 teaspoon, enhances overall flavor
Whole Wheat Flour: 2 cups, adds nutty flavor and nutrients
All-Purpose Flour: 1½ cups, helps achieve perfect texture
Garlic: 1 teaspoon, brings aromatic flavor
Dried Oregano: 1 teaspoon, adds classic pizza herb taste
Italian Seasoning: 1 teaspoon, completes the authentic flavor profile

Instructions Section

Prepare Yeast Mixture: Combine warm water and honey in your stand mixer bowl. Let it rest for 5 minutes until yeast becomes foamy and activated
Mix Base Ingredients: Add olive oil, salt, and seasonings. Stir until well combined
Add Flours: Incorporate whole wheat flour and 1 cup of all-purpose flour. Mix until dough forms and begins to pull away from bowl sides
Knead Dough: Using stand mixer, knead for 5-7 minutes until smooth and elastic. Dough should be slightly tacky but not overly sticky
Rest and Rise: Place in an oiled bowl, turn to coat, cover and let rise until doubled (about 1 hour at room temperature or overnight in refrigerator)

Basic Techniques & Tips

Getting your dough just right is like giving your pizza a cozy foundation! When you’re kneading, look for that smooth, stretchy texture – it should feel like a soft earlobe when you touch it.

If the dough sticks to your fingers too much, dust in a little more flour, about a tablespoon at a time. The magic happens during the rise – your dough should puff up to twice its size and feel light and airy when you poke it gently.

Make-Ahead & Storage

This dough is your perfect meal prep buddy! After kneading, you can pop it in the fridge overnight – the slow, cold rise actually makes the flavor even better. The dough stays fresh in the fridge for up to 3 days in a covered bowl.

You can also freeze individual portions in freezer bags for up to 3 months. Just thaw overnight in the fridge when you’re ready to make pizza!

Tasty Variations

Love playing with flavors? Try swapping the Italian seasoning with dried basil and rosemary for a Mediterranean twist. For a breakfast pizza base, skip the garlic and add a pinch of cinnamon instead. Want extra fiber? Replace 1/2 cup of whole wheat flour with oat flour – your pizza will have a lovely nutty taste!

Perfect Pairings

This wholesome wheat crust pairs beautifully with both light and hearty toppings. Try it with roasted vegetables and fresh arugula for a healthy spin, or load it up with your favorite meats and cheeses.

The honey in the dough adds a subtle sweetness that makes tomato-based sauces taste amazing. Don’t forget to brush the crust edges with olive oil before baking – it’ll turn gorgeously golden brown!