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Dinner • Italian

Whole Wheat Pizza Crust Recipe

Whole wheat pizza crust that actually tastes good! This whole wheat pizza crust gives just the right amount of whole wheat flavor and texture while still being soft and chewy.

4.5 from 147 votes
175 mins
Total Time
1
crust
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Whole Wheat Pizza Crust

How to Make the Best Whole Wheat Pizza Crust

This whole wheat pizza crust is a game-changer for anyone looking to make healthier homemade pizza without sacrificing flavor or texture. The secret to success is combining white whole wheat flour with vital wheat gluten, which gives you that desirable chewy texture while delivering genuine whole grain goodness.

The long rise time (nearly two hours) allows the dough to develop deep, complex flavors through a slow fermentation process. This extended proofing also makes the dough easier to work with and more forgiving. The addition of honey and a touch of orange juice adds subtle sweetness and complexity that complements both traditional and creative toppings.

Whether you’re a seasoned pizza maker or trying homemade crust for the first time, this recipe delivers crispy edges, a soft and chewy interior, and that authentic whole wheat flavor that works beautifully with everything from simple cheese and sauce to loaded vegetarian or meat-topped creations.

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust

Whole wheat pizza crust that actually tastes good! This whole wheat pizza crust gives just the right amount of whole wheat flavor and texture while still being soft and chewy.

4.5 from 147 votes
CourseDinner
CuisineItalian
Keywordwhole wheat pizza dough
Prep Time160 mins
Cook Time15 mins
Total Time175 mins
Servings1 crust
Calories3499kcal
AuthorRare Ivy
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Ingredients

Dough

Instructions

Make the Dough

  1. In the mixing bowl of your standing mixer, combine the yeast, warm water, honey, and 1 cup of flour. Let sit for 30 minutes until frothy.
  2. Add the vital wheat gluten, salt, orange juice, olive oil, and 2 cups of flour. Mix with the bread hook attachment, adding the remaining flour one ¼ cup at a time until a smooth, elastic dough forms.
  3. Form the dough into a ball and place in a greased bowl to rest. Cover with plastic wrap and allow to double in size, about 1 hour 40 minutes to 2 hours.

Bake the Pizza

  1. As your dough approaches its resting time, preheat your oven as hot as it will go with a pizza stone inside. Use the broiler setting if available, otherwise preheat at 500°F. If using a baking sheet, keep the oven at 475°F.
  2. Once dough has doubled, remove from the bowl onto a lightly floured surface and divide in two. Form each half into a ball and roll out to about 16" in diameter for a thin, crispy crust.
  3. Transfer dough to parchment paper, add desired toppings, then transfer to the hot pizza stone. Cook for 7 minutes and remove the parchment paper.
  4. Turn the pizza 180 degrees and continue cooking for another 8 minutes or until crispy. Brush the crust with extra virgin olive oil before serving.

Notes

  • The dough may seem sticky during mixing, but it shouldn't stick to your hands. If it does, add flour just a bit at a time.
  • For best results with a conventional oven, use the broiler setting rather than regular bake.
  • The warm water temperature is critical—it should be between 105-110°F for proper yeast activation.
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