Pizza crust is easier to make than you think! Add a little flavor and nutrition boost to pizza night with this easy whole wheat pizza crust.

closeup of a pepperoni pizza on whole wheat crust on top of a parchment lined circular cooling rack.

Homemade pizza can seem a little daunting, but it's actually incredibly easy and such a fun way to get cooking with your family! With just a little bit of planning, you can have a delicious homemade pizza on crispy whole wheat crust in less than 2 hours. So grab some whole wheat pastry flour, your favorite toppings, and a glass of wine for a fun and delicious Friday night pizza night!

Why You'll Love This Homemade Pizza Crust Recipe

I love this pizza dough recipe because it's super easy to make. If you've never baked with yeast, it can seem a little intimidating, but with a little practice you'll be cranking out pizza crusts in no time at all! Using whole wheat pastry flour gives you a thin, chewy, crispy crust with a little extra nutrition and flavor. This dough is incredibly flexible, so whether you're making it 2 hours and 2 days before dinner, it's ready when you are!

How To Make Whole Wheat Pizza Crust

9 image collage showing steps for making whole wheat pizza dough.

Mix the yeast and warm water. Let it rest for 2 minutes.
Add the honey, olive oil, salt, and flour. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 1-2 minutes.
Place back in the bowl, cover, and let it rest at room temperature until doubled in size, about 1-2 hours.
Gently deflate the dough and fold into a ball. Now you can either use the dough right away or refrigerate it until you're ready to use it. If you'll be refrigerating it, either wrap it in plastic wrap or place it in an airtight container.
When you're ready to bake, heat the oven to 500°F with a pizza stone in it. Stretch or roll the dough into a thin circle on a piece of parchment or silicone baking dish, leaving the edges a little thicker.
Top with any toppings you like. Slide the parchment paper onto the preheated baking sheet and bake 8-10 minutes.

Tips and Tricks For The Best Pizza Crust

You don't want the water too hot, just like warm bath water is perfect.
The rise time will depend on the temperature of your kitchen. Watch the size to determine when it's done rising. It will be roughly doubled in size when it's done.
You can use a stand mixer to mix the dough with the dough hook for kneading if you'd like.
The crust can be grilled. Heat a pizza stone on the grill at around 500°F and grill 8-10 minutes, just like you would in the oven.
If you have the time, the dough develops more flavor as it sits in the refrigerator, but it certainly work and will be delicious right after rising. The dough can stay in the refrigerator up to 3 days.

overhead view of a pepperoni pizza on whole wheat crust on top of a parchment lined circular cooling rack.

Can This Dough Be Frozen?

Yes! One you deflate the dough after rising, wrap it in plastic wrap or place it in a freezer-safe container and freeze up to 3 months. Thaw the dough before using it.

side view of a slice cut from a pepperoni pizza.

Pizza Recipes You'll Love

Use your whole wheat pizza dough for these delicious pizza recipes!

Did you make this recipe? Please leave a star rating in the comments!

Easy Whole Wheat Pizza Crust

Print Recipe

Pizza crust is easier to make than you think! Add a little flavor and nutrition boost to pizza night with this easy whole wheat pizza crust.

Author: Kaleigh
Prep Time: 10 minutes
Rise Time: 60 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 1 crust 1x
Category: main dish
Method: baked
Cuisine: Italian

Ingredients

Scale

⅔ cup warm water
2 tsp active dry yeast
1 tsp honey
1 tbsp olive oil
1 ½ cups whole wheat pastry flour
¼ tsp fine sea salt

Instructions

In a large bowl, mix the warm water and yeast. Let it rest for 2 minutes.
Add the honey, olive oil, flour and salt and mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 1-2 minutes.
Place the dough back into the bowl and cover. Let the dough rise at room temperature until doubled in size, about 1-2 hours depending on the temperature of your house.
Gently deflate the dough and turn out onto a floured surface. Now you have tow choices: use it now, or roll into a ball and wrap in plastic wrap (or place into an airtight container) and refrigerate it until you need it, up to 3 days.
When you're ready to bake, heat the oven to 500°F with a pizza stone in it. Gently stretch or roll the dough out into a thin circle on a piece of parchment or silicone baking mat. Top with any toppings you like.
Slide the parchment or baking mat onto the preheated pizza stone and bake 8-10 minutes.

Notes

Dough can be stored in the refrigerator up to 3 days, or in the freezer up to 3 months. Thaw frozen dough before using it.
You can also make the dough in a stand mixer and knead it with the dough hook.
You can grill this pizza crust. Use a pizza stone on the grill at 500°F as well.

Keywords: whole wheat pizza crust, homemade whole wheat pizza dough easy whole wheat pizza crust