Honey Whole Wheat Pizza Dough (Bread Machine Recipe)
Sneak Preview: Mix this chewy honey whole wheat pizza dough in your bread machine in about 2 hours, then chill overnight for even better flavor. Shape, top, and bake for a crisp, golden crust.
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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 usually includes adding more whole grains to my diet.
This whole wheat pizza dough is a great way to add more whole grains to your meals. After all, isn’t that why we all eat pizza?
If you prefer a lighter crust, you might also enjoy my Perfect Bread Machine Pizza Dough Recipe, which uses mostly white flour but follows the same bread-machine method.
Why Make Whole Wheat Pizza Dough in a Bread Machine?
A bread machine makes whole wheat pizza dough easy because it mixes and kneads the dough perfectly every time. Using the DOUGH cycle gives the gluten time to develop so the crust stays chewy instead of dense.
Ingredients & Substitutions
WATER: Tap or filtered water is fine; no need to warm it
WHOLE WHEAT FLOUR: Use 100% whole wheat (fresh is best for flavor); always weigh for accuracy; substitute spelt if desired
BREAD FLOUR: Adds chewiness; substitute all-purpose flour if needed
HONEY: Balances whole wheat flavor; adds sweetness and moisture
OIL: Adds tenderness and flavor; avocado or grapeseed also work
SALT: Cut back slightly if needed, but don’t omit; see my salt-free pizza crust variation
YEAST: Use instant or bread machine yeast; active dry works with a slightly slower rise
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Step-by-Step: Make the Dough
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
How to Roll Dough
Assemble and Bake the Pizza
Honey Whole Wheat Pizza Dough (Bread Machine Recipe)
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
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.
Final Thoughts
Here’s my pizza assembly rule: you should always see glimpses of the layer underneath.
If the sauce hides the crust, there’s too much sauce.
If the cheese hides the sauce, there’s too much cheese.
If toppings bury everything, the crust won’t crisp.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
More Recipes for Pizza Lovers
Once you have the dough ready, here are a few pizza ideas to try.
Inspired by a recipe from a California Pizza Kitchen cookbook, this honey whole wheat dough has quickly become a favorite.
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
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.
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.
Could this be adapted to use whole flour? Maybe use gluten? Like incorporating more whole grains as possible. Thanks.
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.
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?
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.
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?
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.
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.
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!
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
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.
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.
Check ebay for pizza pans. Amanda and I have both gotten restaurant-quality pans for cheap.
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!
Jocelyn,
I do it for all my pizzas.
Thanks, Paula! I shall give it a try. I always appreciate your helpful techniques. Take care.
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!!
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!