The Best Whole Wheat Pizza Dough for a Bread Machine
Sneak Preview: This chewy whole wheat pizza dough starts in your bread machine and finishes in the oven. A touch of honey brings out the flavor. Chill overnight for best results
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What do you do when you get a less-than-glorious report about your cholesterol or other important body chemistry? My answer to that question includes adding more whole grains to my diet.
This pizza crust is a great way to eat more whole grains. After all, isn’t that why we all eat pizza? 😉
What Makes This One Worth Sharing
- Whole wheat adds fiber and flavor; bread flour keeps it chewy and easy to handle.
- Honey adds depth and balances the wheat flavor—skip at your own risk.
- Mix and knead with a bread machine, stand mixer, or by hand.
- Refrigerating the dough overnight makes the crust even better.
Shared & Loved
“I tried the whole wheat pizza dough recipe today and we all loved it. Thanks again.” — CHRISTINA H.
Ingredients and Substitutions
- WATER
- Tap or filtered water is fine. No need to warm it.
- WHOLE WHEAT FLOUR
- Use 100% whole wheat (be sure is fresh for the best flavor)
- Always weigh for accuracy.
- Substitute spelt if desired.
- BREAD FLOUR
- Gives the crust a chewier bite.
- Substitute with all-purpose flour if needed.
- HONEY
- I’m pretty sure the combination of whole wheat and honey was ordained in heaven.
- OIL
- Extra virgin olive oil adds flavor and helps with browning the crust.
- Substitute with avocado, grapeseed, or canola.
- SALT
- Cut back slightly if needed, but don’t omit. See this recipe for a salt-free pizza crust.
- YEAST
- Use instant or bread machine yeast.
- Active dry works too—no need to dissolve, but expect a slower rise.
I use the bread machine to do what it does best— mix and knead the dough. Then I shape it by hand, let it rise, and bake it in a conventional oven.
It’s the only way I know to get bread with a beautiful crumb and crust using a bread machine. Done well, it rivals any bakery loaf.
Step-by-Step: How To Make the Dough
① Add the Ingredients
📌 Place everything in the bread machine in the order listed.
📌 Select the DOUGH cycle and press START.
📌 Check in the first minute to make sure the paddles are turning and the dough is clumping.
② Check the Texture
📌 After 15–18 minutes, the dough should stick to the sides, then pull away cleanly.
📌 If too wet, add flour 1 tablespoon at a time.
📌 If too dry, add water 1 teaspoon at a time.
③ Finish the Cycle
📌 Let the dough rise in the machine until doubled.
📌 If it hasn’t doubled by the end of the cycle, leave it in longer.
📌 Remove to a lightly floured surface.
④ Prepare for Chilling
📌 Knead briefly, then place in a lightly oiled bowl.
📌 Cover and refrigerate 8 hours or overnight.
Cover the bowl of dough with a cheap shower cap or cellophane wrap. Place the bowl into the refrigerator for 8 hours or overnight.
How To Roll Out the Dough
① Bring to Room Temp
📌 Remove dough from the fridge about 2 hours before baking.
📌 Divide into 2 for thick crust or 3 for thin.
📌 Press each into a round patty and let rest until puffy.
② Shape the Crust
📌 Use your hands to press dough into a greased pizza pan.
📌 If it resists stretching, cover and let rest for 10–15 minutes, then try again.
📌 Kitchen Secrets:
- Use a rolling pin if you want a thinner, more uniform crust.
- A heavy, dark-colored pizza pan greased liberally with olive oil will give you the nicest crust
Preheat oven to 475˚F (240˚C).
How To Assemble and Bake the Pizza
① Add Sauce
📌 Spread your favorite pizza sauce evenly over the crust.
② Add Cheese
📌 Sprinkle shredded cheese (like Mozzarella) over the sauce.
③ Add Toppings
📌 Distribute meat or veggies on top. Add a little more cheese if desired.
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④ Bake
📌 Preheat oven to 475˚F (240˚C).
📌 Reduce to 425˚F (220˚C) when the pizza goes in.
📌 Bake for 10–12 minutes or until golden with browned cheese.
Honey Whole Wheat Pizza Dough (Bread Machine Instructions)
Video
Ingredients
- 1 cup (227 g) warm water
- 3 tablespoons (63 g) honey
- 2 tablespoons (28 g) olive oil
- 1-1/2 teaspoons salt
- 1 cup (120 g) whole wheat flour
- 2 cups (240 g) bread flour
- 2 teaspoons bread machine or instant yeast
Instructions
- Add the ingredients to your bread machine: in the order listed: 1 cup (227 g) warm water, 3 tablespoons (63 g) honey, 2 tablespoons (28 g) olive oil, 1-1/2 teaspoons salt, 1 cup (120 g) whole wheat flour, 2 cups (240 g) bread flour, and 2 teaspoons bread machine or instant yeastSet the machine on the DOUGH cycle and press start.
- Check the Texture (15–18 Minutes In):The dough should stick to the sides, then pull away cleanly. Add flour or water as needed to adjust.
- Chill the Dough: When the cycle ends and the dough has doubled in size, place it in a lightly oiled bowl or zip-top bag. Cover and refrigerate for 8 hours or overnight.
- Bring to Room Temp: Approximately 2 hours (less in my warm kitchen) before you plan to put together your pizza, remove the dough from the fridge.
- Divide the Dough: Divide into 2 portions for thick crust or 3 for thin. Shape into smooth balls and let rest, covered, until puffy.When the dough has warmed and it looks puffy, preheat oven to 450˚ F.
- Shape the Crust: Press each dough ball into a greased pizza pan. If the dough resists, let it rest 10–15 minutes and try again.
- Assemble the Pizza: Add sauce, cheese, and toppings in layers. If desired, sprinkle a little extra cheese on top.
- Bake the Pizza: Reduce oven to 425˚F (220˚C) and bake for 10–12 minutes or until the crust is golden and the cheese is browned in spots. Cool slightly before slicing.
Notes
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Alternative Mixing Methods
Using a Stand Mixer
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs About Whole Wheat Pizza Dough Made with a Bread Machine
Yes. After the DOUGH cycle finishes and the dough has risen, place it in a lightly oiled zip-top bag and freeze. Thaw in the fridge overnight, then bring to room temperature before shaping.
You can, but the texture will be less chewy and may be harder to shape. Bread flour gives the crust better structure.
Reheat slices in a hot skillet over medium heat until the bottom is crisp and the cheese is melty. Or use a toaster oven at 400°F for 5–7 minutes.
🍕 Final Thoughts
Here’s my pizza assembly rule: you should always see glimpses of the layer underneath.
📌 If you can’t see patches of crust through the sauce—you used too much sauce.
📌 If the sauce is completely hidden by cheese—you overdid the cheese.
📌 If your toppings bury every bit of cheese—your crust may never crisp up.
Less is more when it comes to layering. Want a golden, bubbly crust? Let it breathe.
Read more secrets for making a good pizza at home.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Inspired by a recipe from a California Pizza Kitchen cookbook, this honey whole wheat dough has quickly become a favorite.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.