The Best Whole Wheat Pizza Dough for a Bread Machine

Sneak Preview: This is the Best Whole Wheat Pizza Dough recipe for mixing with a bread machine. A touch of honey makes it memorable. Whole wheat pizza crust has never tasted better. Please note: This dough benefits from spending several hours in the fridge before using it.

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

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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? 😉

Three Reasons Why This May Become Your Favorite Way To Eat Whole Grains

  1. A blend of whole wheat and bread flour
    • Whole wheat flour adds more fiber and flavor.
    • Adding bread flour makes the crust chewy and easier to manage.
  2. Make the recipe ahead of time. This recipe has the best flavor when chilled overnight before using it. However, you can skip that part if you need your pizza immediately.
  3. Mix this recipe in your bread machine (or stand mixer) for the best texture ever. No worries if you don’t have a bread machine. You can still make it by hand or use a stand mixer. See the notes in the recipe below.

Happy Bakers Speak Up

I tried the whole wheat pizza dough recipe today and we all loved it. Thanks again.” — CHRISTINA H.

How I Use a Bread Machine To Make Bread that I’m Excited To Share with Others

  1. Use a bread machine to do what it does best–mix and knead the dough.
  2. Shape it by hand.
  3. Let the dough rise one final time before baking it in a conventional oven.

This is the only way I know of to make beautiful bread with a gorgeous crumb and a fabulous crust using a bread machine. When done well, your bread will rival the best bakery in town.

Recipe Inspiration

Since I’m a fan of the California Pizza Kitchen restaurant, I have a couple of their cookbooks. I thought it might be worth trying their Honey Whole Wheat Pizza Dough recipe since they know something about pizza.

Turns out–I loved it. I bet you will, too.

raw whole wheat pizza doughPin

Ingredients and Substitutions

ingredients needed for this whole wheat pizza dough recipePin
  • WATER: I use filtered water, but unless you have unusual tap water, it should work just fine. Liquids in this recipe do not need to be warmed.
  • WHOLE WHEAT FLOUR: This recipe is not 100% whole wheat because I like the taste of a mixture of bread flour and whole wheat flour. Be sure to weigh your flour instead of measuring with a cup.
  • BREAD FLOUR: I like bread flour in pizza dough because I prefer a chewy crust. You can substitute either bleached or unbleached all-purpose flour if you don’t have bread flour.
  • HONEY: I love the taste of honey combined with whole wheat flour. God surely created them to be eaten together. Substitute at your own risk. 🤨
  • OIL: Olive oil is my calling card for pizza dough. I use it in the dough and for oiling the bottom of the pizza pan. Extra Virgin Olive oil adds so much flavor. Substitutions include avocado, grapeseed, or canola oil.
  • SALT: This recipe is formulated to contain salt. You can cut back a little, but don’t leave it out. The dough will be bland without it, and the dough rise may be unpredictable.
  • 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, but be aware that it may rise more slowly.

How To Mix and Knead Whole Wheat Pizza Dough in a Bread Machine

all ingredients for dough in the bread machine.Pin
Fill the bread machine with all of the dough ingredients in the order listed in the recipe card below.
The dough should clump like this in the first minute.Pin
Select the DOUGH setting and press START. During the first minute, open the lid to make sure the paddles are engaged, and the dough is clumping.
  1. If the dough looks wet, like pancake batter, you probably added too much liquid or too little flour.
  2. If the dough looks like dry and crumbly pancake mix in the box, you likely added too much flour or not enough liquid.
  3. Add whatever is missing immediately until the dough starts to clump.
The dough should look like this close to the end of the kneading phase.Pin
Your dough should be smooth and elastic as the machine nears the end of the kneading phase. Open the lid and check while the machine is running.
  • The goal is for the dough to stick to the side, then pull away cleanly.
  • If the dough is too dry and bounces off the sides or rides on top of the paddle, add a teaspoon of water, allowing it to soak into the dough before adding more.
  • If the dough is too wet and leaves dough on the sides or bottom of the pan, add flour one tablespoon at a time until the dough sticks to the side and pulls away cleanly.
Dough at the end of the DOUGH cycle should be doubled in size.Pin
Your dough should look like this at the end of the DOUGH cycle. If it has not doubled in size, leave it in the machine until it doubles. Don’t forget about it. Overproofed dough is not good, either.
Pulling the dough out of the bread machine pan for the final shaping.Pin
Pull the dough out of the machine onto a lightly floured surface. I like to use a floured silicone baking mat because it will go into the dishwasher when you finish.
pressed down pizza dough in a medium size bowl before refrigeration.Pin
Knead the dough lightly with your hands and place it in a medium bowl that is lightly greased with olive oil.

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 Bread Machine Whole Wheat Pizza Dough

What the dough looks like after it has been in the fridge for 12 hours.Pin
The next day, remove the bowl about 2 hours before you want to eat pizza. (If your kitchen is extra warm, allow less time.) Remove the dough to a floured surface and mash the air bubbles out with your fingers and palms.
dough divided in half. one half is shaped into a round patty.Pin
Divide the dough in two if you like a thicker crust; divide it into three portions if you want a thin-crust pizza. Shape each half or third into a round patty. Cover and let the patties relax until they warm up and get puffy.

A heavy, dark-colored pizza pan greased liberally with olive oil will give you the nicest crust. USA brand pizza pans(paid link) are not light-colored, but they are heavy enough to produce a crispy crust, too.

stretching dough with fingers inside an oiled pizza pan.Pin
Spread dough to the edges of the pan with your fingers.

If the dough is uncooperative, treat it like a toddler having a temper tantrum. Take a break. Cover the dough and walk away. When the gluten in the dough has a chance to relax, it will be much more agreeable. Return after 10-15 minutes and try again.

📌Kitchen Secret📌 If you prefer, use a rolling pin to roll the dough thinner and more uniformly before placing it into a pizza pan.

Preheat oven to 475˚F (240˚C).

How To Assemble a Simple Pizza

pizza sauce spread on the whole wheat pizza doughPin
FIRST STEP: Spread pizza sauce on the dough as pictured.
shredded cheese (Mozza) distributed over the top of a layer of pizza sauce.Pin
SECOND STEP: Sprinkle an even topping of cheese (in this case, simple Mozzarella) over the sauce.
sausage topping is sprinkled over the top of the raw crust.Pin
THIRD STEP: Distribute meat (fried sausage) and or veggies over the top of the cheese.

Lower the oven temperature to 425˚F (220˚C) and bake for 10-12 minutes or until the crust is golden brown and the cheese has some brown spots. The number and amount of ingredients used on top will affect the time.

underneath the crust and the side of the crust.Pin
Whole pizza made with whole wheat pizza dough.Pin

FAQs About Whole Wheat Pizza Dough Made with a Bread Machine

Can I freeze this dough?

Yes. Double-wrap the dough in plastic bags. Use within one month. Thaw out in the refrigerator before using.

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

Yes. For other substitution possibilities for this recipe, see the “Ingredients and Substitutions” box earlier in this post.

What is the best way to reheat leftover pizza?

An air fryer works great, and it doesn’t take long. A microwave takes even less time, but the crust will not be crispy. If you aren’t in a hurry, place cold baked pizza in a cast iron skillet and slowly heat it on the stove.

Parting thoughts: I have a rule of thumb about assembling pizzas. You should be able to see glimpses of the layer below. Go back and look at each of the three pictures above.

  • If you can’t see small patches of the crust through the sauce, you probably used too much.
  • If you can’t see spots of sauce through the cheese, you may have overdone it.
  • If you can’t see a few shreds of cheese between the toppings, your crust will have difficulty baking up golden brown and crispy.

Read more secrets for making a good pizza at home.

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whole wheat pizza dough made in a bread machine--showing baked slice.Pin
Yield: 16 slices

Bread Machine Whole Wheat Pizza Dough with Honey

This Honey Whole Wheat Pizza Dough recipe has directions and amounts appropriate for a bread machine. The dough benefits from spending one night in the fridge before using it.

Rate this recipe

(5 stars if you loved it)

5 from 11 votes


Prep time: 2 hours
Cook time: 20 minutes
Total time: 2 hours 20 minutes


  • 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


  • Put all ingredients into your bread machine in 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.
  • When the dough cycle completes, remove the dough to a large bowl (cover tightly) or pop the dough into a gallon-sized 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˚F (220˚C) 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.


  • 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.


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

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  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. 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.

  8. 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.

  9. 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.

  10. 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!!

  11. 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!