The Best Whole Wheat Pizza Dough for a Bread Machine

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Sneak Preview: This is the Best Whole Wheat Pizza Dough for a bread machine recipe with a touch of honey to make it memorable. Whole wheat has never tasted better.

CPK Honey Whole Wheat Pizza Dough from Your Bread MachinePin

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This Honey Whole Wheat Pizza Dough boasts fiber and flavor with some whole wheat flour and honey. Mix it up in a bread machine for the best texture ever. This pizza crust is a great way to get more whole grains into your diet. After all, isn’t that why you eat pizza? (wink, wink)

Directions are provided for a bread machine, but no worries if you don’t have one. You can still make it by hand or use a stand mixer. See the notes in the recipe below.

Recipe inspiration:

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I try to add more whole grains to my diet. For years, guilt about eating pizza drove my search for an irresistible whole-wheat pizza dough.

Being a fan of California Pizza Kitchen, I have a couple of their cookbooks. I thought it might be worth trying their Honey Whole Wheat Pizza Dough recipe since they seem to know a thing or two about pizza. Turns out, I loved it and think you will, too.

This pizza dough recipe is not 100% whole wheat, but it’s better than none. Right? Of course, the original recipe wasn’t written for a bread machine, but I won’t do it any other way. So, I changed the directions and adjusted the amounts to fit the size of most bread machines.

Ingredients and substitutions:

  • FlOUR: I like bread flour in pizza dough because it seems a bit chewier. You can use either bleached or unbleached all-purpose flour if you don’t have bread flour.
  • OIL: Olive oil is my calling card for pizza dough. I use it in the dough and then more in the pan. It just has so much flavor. You don’t want to miss out.
  • YEAST: Anytime you use a bread machine, instant or bread machine yeast makes it easy. You can also use active-dry-yeast as a substitute. The amounts are the same. You no longer need to dissolve it before using it, but be aware that it can be slower to rise.

How to roll out bread machine whole wheat pizza dough:

two balls of honey wheat pizza dough and a jar of flourPin

Divide the dough in two if you like a thicker crust; divide it into 3 portions if you want a thinner crust.

uncooked dough in pizza panPin

A heavy, dark-colored pizza pan greased with olive oil will give you the nicest crust. Spread dough with your fingers and pile on the toppings.

baked and sliced mushroom pizza made with honey whole wheat pizza doughPin


If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

CPK Honey Whole Wheat Pizza Dough from Your Bread Machine--raw doughPin

Bread Machine Whole Wheat Pizza Dough with Honey

Paula Rhodes
Honey Whole Wheat Pizza Dough comes with directions and amounts appropriate for a bread machine.
4.58 from 7 votes
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Bread
Cuisine American
Servings 16 slices
Calories 114 kcal

Video

Ingredients
  

  • 1 cup warm water
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 1 cup 120 grams or 4-1/4 oz. whole wheat flour (I usually use Gold Medal)
  • 2 cups 240 grams bread flour
  • 2 teaspoons bread machine or instant yeast

Instructions
 

  • Put all ingredients into your bread machine in order listed. Set machine on the dough cycle and press start.
  • When the dough cycle completes, remove dough to a large bowl (cover tightly) or pop dough into a gallon zippered bag and refrigerate overnight.
  • Approximately 2 hours (less in my warm kitchen) before you plan to put together your pizza, remove the dough from the fridge.
  • Divide in half and form each half into a smooth, rounded ball. At this point, I place each ball into a well-oiled pizza pan and cover with plastic wrap.
  • When the dough has warmed and it looks puffy, preheat oven to 450˚ F.
  • Use your hands and fingers to flatten the ball until it is the thickness you prefer. I use a 13" pizza pan and try to press it to the edge. If you tear it or make a hole, patch it with your fingers.
  • Assemble pizza in this order: Sauce first, then cheese, then meat or other toppings. If I have enough, I usually sprinkle a little more cheese over the top.
  • Pop into the oven and turn the temperature back to 425 degrees. How long you bake the pizza will depend on how liberal you were with the toppings, and your specific oven so I hesitate to be specific about the time. My pizzas usually take around 12 minutes, but yours might be different, so watch carefully after the first 10 minutes.

Notes

  • Directions for making bread with a stand mixer or by hand:
    • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
    • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. This will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
    • Please note: You can substitute active dry yeast. Dissolving it first is optional. It tends to rise slower in the beginning but will catch up eventually.

Nutrition

Serving: 16slices | Calories: 114kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 59mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Keyword Bread Machine Pizza DoughCalifornia Pizza Kitchen pizza dough, Whole Wheat Pizza Dough, whole wheat pizza dough bread machine
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19 Comments

  1. 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!

  2. 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!!

  3. 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. Jocelyn,
      I do it for all my pizzas.

      1. Thanks, Paula! I shall give it a try. I always appreciate your helpful techniques. Take care.

  4. 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. Check ebay for pizza pans. Amanda and I have both gotten restaurant-quality pans for cheap.

  5. 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.

  6. Christina H. says:

    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. 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. 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

  7. Jenny Forrest says:

    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. 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.

  8. 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. 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.

  9. Chris Miskinis says:

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

    1. 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.

  10. 5 stars
    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. 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.