Whole Wee-Eat Pizza Dough | Weelicious
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Whole Wee-Eat Pizza Dough




Have you ever met anyone who DIDN'T like pizza? I have come across a lot of picky eaters in my time and I can't remember one who has an aversion to this king of all dishes. It's kind of a no-brainer: yummy toppings on top of a crispy bread crust, baked until bubbly and delicious. The best part is that you can very simply make a slew of variations on the original theme so that everyone in your family is happy.

For any pizza aficionado, the true sign of great pizza is the crust. It all starts and ends there. In my experience, whole wheat pizza dough can either be delicious or as heavy and dense as a rock. This recipe uses half wheat and half white flours, so it has some added nutrition while also staying light and airy. I usually make a batch and then keep it around for whenever my family is in the mood -- what's better then having frozen pizza dough in the freezer that's ready to be topped with all your favorite goodies?

On Monday I made one for my and Kenya's lunch with simple red sauce and veggies, last night I made one for my husband with pesto and mozzarella and I still have 2 servings of dough left for whenever we need or want more. No dialing out for dinner, no wasting money on delivery or takeout, just healthy, homemade pizza that you can enjoy any time, AND it doesn't come out of a box from the freezer section!

Whole Wee-Eat Pizza Dough  (Makes Four 8 inch Pizza Dough Disks)

  • Prep Time: 10 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
Have you ever met anyone that DIDN'T like pizza? I have come across a lot of picky eaters in my time and I can't remember one that had an aversion to this king of all dishes. It's kind of a no-brainer: yummy toppings on top of a crispy bread crust,...


  • 1 package dry yeast
  • 1 1/3 cups lukewarm water
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil, plus extra for greasing bowl and brushing on pizza crusts
  • 1 tbso honey
  • 1 1/2 teaspoon salt


  1. 1. Combine yeast and water in a bowl and allow to stand until foamy, about 5 minutes (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast).
  2. 2. Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
  3. 3. Add the olive oil and honey to the yeast mixture and stir to combine.
  4. 4. Add the liquid mixture to the dry ingredients mix on low for 3 minutes or until smooth and elastic (you could also combine the liquid with the flours in a bowl and knead the dough on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it.
  5. 5. Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.
  6. 6. Preheat oven to 400 degrees.
  7. 7. Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls and form each into rounds and flatten with your hands into a disk. Let the 4 disks rest for 5 minutes.
  8. 8. Take a disk and pull and stretch the dough until it is approximately 9 inches across. You want the dough to be thin so it will get really crispy.
  9. 9. Bake the pizza dough for 5 minutes, remove and top with sauce, cheese and veggies and return to the oven for an additional 10 minutes.
  10. 10. Serve.
  11. *Pizza toppings: Marinara Sauce, Pesto, Olive Oil, Mozzarella Cheese, Parmesan Cheese, Veggies and more.
  12. *Freezing: Place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top with parchment in between. Freeze for one hour and then transfer the stack of chilled pizza disks to a freezer bag. They can be stored in the freezer for up to 3 months.
  13. *When ready: remove the disks from the freezer and let them defrost in the fridge for 24 hours. Then, let them come to room temperature and continue to follow steps 8-10.
Whole Wee-Eat Pizza Dough

Nutrition Information

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  1. Annette

    March 30, 2014 at 4:27 pm

    This was one of my first successes using yeast – yay! I made two batches a couple weeks ago and froze them. We pulled out the first, (less successful) batch today, and it turned out great! Thank you for another wonderful recipe to decrease our reliance on packaged foods!

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  4. Youngcook

    November 26, 2013 at 9:41 am

    The only problem with this recipe is that it’s called whole wheat, and whole wheat means it uses all whole wheat flour. So, this recipe should just be called wheat pizza dough. I did do all whole wheat flour and it was delicious. I thought I would just put that out there so people who, but thanks for the recipe.

  5. Youngcook

    November 25, 2013 at 6:47 pm

    This turned out delicious! We actually made a taco pizza with salsa, leftover taco mix (ground turkey and beans) and cheese. It was awesome and rolled out beautifully! Thank you again for a yummy, successful recipe from Weelicious.

  6. dee0315

    October 5, 2013 at 1:51 pm

    Can you please make a video for this? Every time I try to make it, it never comes out correct. :(

    • catherine

      October 7, 2013 at 12:19 pm

      I will add it to the list!

  7. Suzanne

    September 25, 2013 at 5:48 pm

    How long does this dough last in the refrigerator? I made it this evening but would like to use it Friday as I didn’t leave enough time for it to rise (my kiddos were hungry!)..

    • catherine

      September 26, 2013 at 10:02 am

      About 1 week!

  8. Sara

    April 8, 2013 at 11:07 pm

    Wow this is my new go-to for pizza dough! Forgot to buy it at TJ’s this morning so I decided to make it. It’s yummy and easy and I have some left in the freezer. I only had whole wheat white flour so I used 3 cups of that and 1 cup all-purpose. It turned out great but would like to try it with regular whole wheat too.

  9. Misti

    October 15, 2012 at 12:36 pm

    whole wheat pizza

  10. Ashli

    October 13, 2012 at 6:17 pm

    Just made this tonight. My little guy (age 2) helped stretch and he loved it! This dough is great – easy to make, tastes good. I think we like it better than the one we used to use. I will keep it and definitely make it again. Thanks for it!

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  14. Jennifer

    August 14, 2011 at 10:35 am

    When do you freeze it, before the 5 min in the oven or after? Thanks in advance.

  15. BrittanyBarrett

    June 5, 2011 at 10:07 pm

    I made this pizza recipe for my son and husband tonight, the dough was smooth and elasticy just as you described. I stretched my pizza dough out like you said but it stayed super thin after baking, i followed your instructions word for word. Before making this i read some of the coments from other Weelicious members. one asked hoe much yeast is in the packet you used in this dough recipe you said 1 oz. so i used 4 1/4 oz packets ( so it equaled 1 oz) the dough was extremely hard and not smooth or elasticy i even tried adding a little water. I threw that dough away and tried the using 1.. 1/4 oz package of yeast and the dough came out perfect…. except for the thin crust problem, should ijust use a little extra dough next time?

    Thank you, Brittany.

  16. Crystal

    April 15, 2011 at 9:49 am

    Hi catherine,
    Please forgive my silly question but i dont ever make dough. Does your recipe call for 1 1/3 c. Water or just 1/3? Same with the salt. I found the instructions confusing.

  17. mamamichelle

    April 4, 2011 at 4:05 pm

    Would this work in a bread machine? I can also try it the old fashioned way :) but I don’t have a standing mixer, and I have three little (18 months and under) ones. Just curious!

    • Theresa

      April 13, 2011 at 7:05 pm

      I made it in the breat machine and it turned out fine.

    • catherine

      April 4, 2011 at 5:53 pm

      Interesting question, I have never tried it in a bread machine, I have always made it by hand. I would test it out though, but i would also use the whole wheat pizza dough recipe that comes with the bread machine :)

  18. Trisha

    January 25, 2011 at 11:10 am

    I went through 3 packets of yeast and it never got foamy. yeast was brand new. I tried 3 temps of lukewarm. The last attempt was on the verge of hot, but not hot and it was kinda getting there, but never really did. If I put in a cold glass bowl, would that make the water too cold too quickly for it to foam? Maybe I should heat the bowl next time? It is pretty cold here too, so thought maybe the conditions were no good for yeast to foam? This is my first time working w/ yeast. I still used the best of the 3 to make the dough. I hope it still turns out. Thanks!

  19. Laurin

    October 23, 2010 at 4:03 pm

    Can you make this with all whole wheat flour? I really like to avoid the over processed all purpose flour; however, I did make this recipe with the all purpose and it turned out great! I was just wondering if it would work with just whole wheat! thanks!

    • catherine

      October 25, 2010 at 2:49 pm

      Unfortunately, whole wheat is too dense and you need the AP flour to help balance it out so it is light and airy.

      • Laurin

        October 26, 2010 at 2:31 pm

        I went ahead and made it with all whole wheat before I saw your comment, my plan was to make it and freeze the dough because I need the dough at a later date. It rose (not QUITE as much as with the ap flour) well and it was still soft and plyable so I went ahead and made the small discs and froze per your instruction so we’ll see how it works out when I use it Wednesday!

        Thanks so much for all the great recipes and tips!

  20. Christi

    September 17, 2010 at 6:27 pm

    I made this with my son today! It was tough to kneed, stretch, flatten, etc. Is that normal? I don’t work much with yeast (YET!!) and I don’t have the stand mixer. It tasted good anyway even if I did something wrong.

    • Theresa

      April 13, 2011 at 7:04 pm

      I used a rolling pin and found it to be much easier than stretching the dough by hand.

    • catherine

      September 20, 2010 at 2:52 pm

      Hmm – you may have killed your yeast with the water – was the water really hot? Or your yeast may have not been good.

  21. Jen

    September 16, 2010 at 2:52 pm

    I am so afraid of using yeast. Its so fragile. My fear has kept me from making such amazing recipes like this :-(

    • Andrea

      September 16, 2010 at 3:11 pm

      Yeast isn’t that bad to work with, just make sure its not expired. If you are really worried, buy premade dough. They sell whole wheat and regular in stores.

  22. Jennifer

    August 16, 2010 at 11:54 am

    How much yeast is in the package that you use? Also, I have never used yeast before to make anything… what type of yeast is it? When I went to the store, I found two types Traditional Yeast and Fast Rise. Which type did you use?

    • catherine

      August 16, 2010 at 12:27 pm

      I use the yeast that is in 1 oz packets and it is fast rising :)

      • Jennifer

        September 4, 2010 at 7:25 pm

        I finally got around to making this today. Very easy and yummy!! Only problem, the 9 inch pizza is not nearly large enough to feed my family (we do love pizza!). If I alter this to make the pizza crust 12 to 14 inches, how much longer should I cook it?

        • catherine

          September 7, 2010 at 1:13 pm

          Same time as it calls for :)

  23. Terri

    July 31, 2010 at 8:28 pm

    How do I make this if I do not have a stand mixer?

    Thank You

    • catherine

      August 2, 2010 at 3:42 pm

      You can do it the old fashioned way – with your hands! :) I sometimes don’t use the standing mixer because I like to have the kenya get involved and have him help mix the ingredients and kneed the dough, it takes some work but its fun!

  24. Blanca

    July 24, 2010 at 9:38 am

    what if you already have a 1 pound of pizza dough? do you just skip through to #10? So you bake dough alone first and then add toppings and continue baking, correct?

    • catherine

      July 26, 2010 at 4:37 pm

      I just changed the steps a little so there is less confusion, just follow steps 6-10. If your dough is frozen, look at the notes on the bottom of the recipe. You have to par-bake the whole wheat pizza dough because it is more dense than regular pizza dough.

      • Blanca

        July 27, 2010 at 1:33 pm

        I purchased my dough at the farmer’s market and they were freshly out of whole wheat when I got to their stand so I purchased regular pizza dough–no instructions though. It was frozen when I purchased it. I stored it in the fridge (still there) since then as I meant to make it w/ the girls Saturday, but we went out to a show that night and ended up eating pizza out. So I didn’t want to make it Sunday. I’m ready now, so you think it’s still OK even though it’s been in the fridge since Saturday?

        • catherine

          July 27, 2010 at 3:43 pm

          When did you purchase it from the farmer’s market? And how long has it been sitting in your fridge? You really have to smell it to see if you smell any mold but I’m sure it is fine if it was under a week in the fridge.

        • Blanca

          July 27, 2010 at 6:01 pm

          Saturday, so less than a week. The dough was hard to work with though. I had to use a rolling pin to avoid it from tearing. Trying your dough next time or if I buy from the market I should make it a couple days after purchasing it or freeze it. Thanks!

  25. Alina

    July 13, 2010 at 2:07 pm

    Can you please tell me what is the quantity of yeast in the package that you use?

    • Kristin

      August 24, 2010 at 12:06 am

      package yeast is usually a pre-measured amount of one and a quarter teaspoons.

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  28. Joanna

    July 1, 2010 at 12:32 pm

    Has anyone tried making this in the breadmachine on the dough setting?

    • Theresa

      April 13, 2011 at 7:01 pm

      I did and it was good…Just put in all the ingredients and put it on the pizza dough setting and hit start. Super easy!

  29. Kim

    November 2, 2009 at 5:15 pm


    Can I do this in a bread machine??

    Keep up the great post!

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