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Change up pizza night with Whole Wheat Pizza Dough. Use this dough for thick or thin-crust pizza, calzones, and bread or cheese sticks. 

You can even make it ahead and refrigerate or freeze the dough.

Whole Wheat Pizza Dough

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Whole Wheat Pizza Dough can be used for pizza, calzones, and bread or cheese sticks. This is an easy recipe to add to your pizza night.

It all started on Sunday over breakfast. Lincoln started talking about Thirsty Thursday. He thinks Thirsty Thursday is drinking milkshakes…I think Thirsty Thursday is for THIS or THIS!
We planned our week menu based on cutesy sayings. Actually, I enjoyed their help and input.
Wildcard Wednesday (breakfast for dinner won the vote!)
Thirsty Thursday (not sure we can drink dinner, but we’ll see)
Fried Friday (not a fan)
Soup & Salad Sunday
So……. below is a picture of Ryder’s ‘Meatless’ Monday Whole Wheat Pizza

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These are fun pizza-inspired recipes too

Whole Wheat Pizza Dough

Pizza, more specifically pizza dough and any bread with yeast, is a food that a lot of people are scared to make. Rightly so, yeast can be tricky to cook with. Don’t be intimidated. This is a very easy dough to make and I give you step-by-step instructions.

The one main tip to know is to accurately measure your water before adding the yeast. The second tip is to have patience and allow the yeast to work!

Homemade pizza is totally worth gathering the ingredients and waiting for the crust to rise. Once you master this crust, you can make a variety of pizzas, calzones, and cheesy bread!
Whole Wheat Pizza Dough

You may also like these pizza recipes. I highly recommend this pizza sauce from fresh tomatoes.

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

This is a versatile dough for pizzas, calzones, and heese bread.
Author: Paula
5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 12 minutes
proofing: 2 hours
Total Time: 2 hours 32 minutes
Servings: 4 10-12 inch thin pizzas


  • 1 teaspoon Active dry yeast
  • 1 and ½ cup warm water 120 - 130 degrees
  • 3 and ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • 3 Tablespoon canola oil
  • 1 Tablespoon sugar

For pizza pictured here I used the following toppings

  • ¼ cup pizza sauce
  • 2 cups mozzarella shredded
  • pepperoni as much or little as you want


  • Sprinkle yeast over warm, (this is key. I always, always test with a thermometer) stir to combine and set aside 10 minutes.
  • In a mixer with the dough hook attached, add flour, salt, and oil. Stir to combine. Drizzle in yeast water and mix until smooth. Add 1 to 2 T more flour if dough is too sticky. Coat the inside of another bowl with oil and add dough. Cover tightly and set in a warm, draft-free place like the oven or microwave. It will double in size. If you plan to use it later, refrigerate for up to 3 days. If refrigerated, I like to take it out of the refrigerator and allow it to come to room temp before using it.
  • Allow it to proof until it doubles in size. After it has doubled you can use it or refrigerate it. It will last in the fridge for 3 days. To use it after refrigerated, take it out and allow it to come to room temperature then used it however you want.
  • To make pizza. Preheat oven to 450 degrees. Oil your pan. Knead it for 3 to 4 minutes then spread ¼ of the dough on a 12-inch pizza pan. The dough will be thin. (You can use ½ of the dough for a thick crust.) Top with desired toppings.
  • Bake at 450°F for 12 to 15 minutes depending of the size and thickness. Remove to wire rack. Serve hot.


Calories: 563kcal | Carbohydrates: 98g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 200mg | Fiber: 5g | Sugar: 3g | Calcium: 22mg | Iron: 6mg
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