Honey Whole Wheat Pizza Dough (Bread Machine Instructions)

Name: Honey Whole Wheat Pizza Dough (Bread Machine Instructions)
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1 cup warm water; 3 tablespoons honey; 2 tablespoons olive oil; 1-1/2 teaspoons salt; 1 cup whole wheat flour; 2 cups bread flour; 2 teaspoons bread machine or instant yeast

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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

whole wheat pizza dough made in a bread machine--showing baked slice.

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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

ingredients needed for this whole wheat pizza dough recipe

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.

How I Use a Bread Machine to Bake Bread Worth Sharing:
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.

all of the ingredients are loaded into the bread machine with the instant yeast last. — **(1 a)**

The dough should clump like this in the first minute. — **(1 a)**

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.

What the dough looks like after it has been in the fridge for 12 hours. — **(1 a)**

dough divided in half. one half is shaped into a round patty. — **(1 a)**

📌 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.

pizza sauce spread on the whole wheat pizza dough. — **(1)**

shredded cheese (Mozza) distributed over the top of a layer of pizza sauce. — **(1)**

Honey Whole Wheat Pizza Dough (Bread Machine Instructions)

By Paula Rhodes

Mix this chewy honey whole wheat pizza dough in your bread machine, then chill overnight for best texture. Press into a pizza pan, add toppings, and bake in a hot oven for a golden, crisp crust.

5 from 11 votes

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Video

Prep time: 2

Cook time: 20

Total time: 2 20

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 yeast
Set 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

Alternative Mixing Methods
Using a Stand Mixer
1. Add ingredients to the mixer bowl in the listed order.
2. Mix on low speed until everything is moistened.
3. Switch to the dough hook and increase speed to 2 or 3.
4. Knead until the dough is smooth and elastic (about 5–10 minutes).
5. Cover and let it rise in a warm place until doubled.
6. Gently deflate, shape, and bake as directed.
Making by Hand
1. In a large bowl, mix ingredients until you have a shaggy dough.
2. Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
3. Place dough in a greased bowl, cover, and let it rise until doubled.
4. Once risen, gently deflate, shape, and bake as instructed.
💡 Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs About Whole Wheat Pizza Dough Made with a Bread Machine

Can I freeze this dough?

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.

Can I use all-purpose flour instead of bread flour?

You can, but the texture will be less chewy and may be harder to shape. Bread flour gives the crust better structure.

What is the best way to reheat leftover pizza?

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.

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.

More Recipes for Pizza Lovers

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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.

4.64 from 11 votes (10 ratings without comment)

20 Comments

carl b says:

at

use acaston pan tomake deepdish pizza in the oven just make sure to use crisco or any oil to coat the pan inside. remember to check the bottom a few times more towards the end 450 or 425 i recommend for this deep dish. proof the dough the night before so its already risen pop any bubbles as it proofs

Jk says:

at

What is the purpose of overnight refrigeration? Can I skip that step and just make it. I have modified this by using 100 grams whole wheat flour, 20 grams quinoa flour, 200 grams white flour, 40grams spouted spelt flour.

1. Paula says:
  
  at
  
  Hi Jk,
  The overnight refrigeration gives the yeasty flavor a chance to develop more fully and time for the whole wheat flour to soften. If I were you, I would try it both ways and see if the extra step is worth it according to your taste buds.
  
Chris Miskinis says:

at

Could this be adapted to use whole flour? Maybe use gluten? Like incorporating more whole grains as possible. Thanks.

1. Paula says:
  
  at
  
  Hi Chris,
  This recipe does use whole grain flour. Do you want 100% whole wheat flour? You would probably want to add vital wheat gluten but I have not experimented with this. I prefer a mix of bread flour and whole wheat flour.
  
Angela says:

at

If you make this and only want to make one pizza, can the dough be frozen? If so, how would you use it later (like thawing, allowing to rise?)? Alternatively, how long would it last in the frig?

1. Paula says:
  
  at
  
  Hi Angela,
  
  Yes, you can freeze it. I would use it within a month. Let it thaw and get puffy. 4 days is about max for pizza dough in the fridge in my experience. I would rather freeze it immediately and let it thaw when ready to use it. Hope this helps.
  
Jenny Forrest says:

at

Hi Paula, I love a good bread and your recipes have been fab so far. I have still not managed to find a good pizza base recipe as I want them to be thin, crusty and chewy…. Would this recipe fit that description or o you have any other suggestions?

1. Paula says:
  
  at
  
  That is a great question, Jenny. I would say “no.” If you roll it out very thin, and then, make your pizza right away and bake it, you might come close. I think it is difficult to roll out the dough thin enough at home. Most restaurants use a machine. On the other hand, some people who can throw dough up in the air and catch/stretch it can come pretty close.
  
  Look for a recipe with little yeast that proofs for a long time. It shouldn’t have much fat and probably no sugar or sweetener like honey.
  
Christina H. says:

at

Thank you so much for your generosity in sharing all of your recipes and ideas. I began vacuum sealing cut romaine lettuce as per your instructions over the last couple of months. I love everything about the process and having lettuce ready to go and in good condition. I tried the whole wheat pizza dough recipe today and we all loved it. Thanks again.

1. Paula says:
  
  at
  
  Fantastic to hear from you Christina. How kind of you to come back to the blog and take the time to write. Have a great week!
  
2. Paula says:
  
  at
  
  Hi Christina,
  So nice to hear from you. It’s always encouraging to know when someone is really benefitting from some of my crazy ideas and instructions. Have a good weekend! Paula
  
Kendra says:

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So happy to see you back Paula. I’m so sorry for your recent loss.
I will try this pizza crust for sure. A favorite pizza chain in Wisconsin also makes a honey whole wheat crust, which we really enjoy.

sis says:

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Okay, you and Bonnie have gotten me on Fiber One, Gnu Bars, Greek Yogurt, and flax seed. 🙂 Guess I can try whole wheat pizza dough too. Made the sweet white bread again today. So good, but don’t think it qualifies for the “healthy list”. Just too easy to make with the bread machine. I don’t have a good pizza pan, so will be on the search for one.

1. Paula says:
  
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  Check ebay for pizza pans. Amanda and I have both gotten restaurant-quality pans for cheap.
  
Jocelyn says:

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Paula, your Favorite Pizza Dough has been my go to recipe for awhile now, in fact I made it today! However, with this delicious looking post, maybe it’s time for me to branch out. I notice in the directions that you start the oven at 450 degrees, then decrease the temperature to 425 degrees. Do you recommend this for all pizzas, or just this particular recipe? Thanks!

1. Paula says:
  
  at
  
  Jocelyn,
  I do it for all my pizzas.
  
  1. Jocelyn says:
    
    at
    
    Thanks, Paula! I shall give it a try. I always appreciate your helpful techniques. Take care.
    
Peg says:

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Paula, so sorry to hear about your Mom. There’s just nothing like losing our Moms, such a loss deep down in our souls. I know you are happy to have family moving near though . This recipe really sounds good, will have to try it. Glad to see your post!!

Karen says:

at

Paula, I’m so sorry for your loss. Grief is such a hard process. I’m sure your family and beautiful granddaughter were a big comfort. No matter what stage of our life we’re in, losing our mom is difficult.

Thank you for posting this recipe. I used to have a recipe for honey wheat bread that was so delicious. This is very similar. I finally ‘borrowed back’ my bread machine from my son — teach me to not loan it to him again! — and made some focaccia bread over the weekend. Looking forward to trying this delicious pizza recipe!