Bread Machine Pizza Dough With Whole Wheat Flour

"This dough turns out crusty on the outside and soft on the inside, just what my family likes. No one even noticed that it was made with half whole wheat flour. After trying numerous recipes, I was told this was the keeper. From The Bread Machine Cookbook by Donna Rathwell German."
photo by suziethefoodie photo by suziethefoodie
photo by suziethefoodie
photo by SloppyJoe photo by SloppyJoe
photo by SloppyJoe photo by SloppyJoe
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
2hrs 15mins
2 14 inch round pizzas




  • Add ingredients in the order given into the bread machine pan.
  • Start dough cycle. (On my machine this takes 2 hours).
  • Once the dough is done remove it from the pan onto a floured work surface.
  • Roll dough to fit the shape of your pan. This recipe makes two 14 inch round pizzas.
  • Brush lightly with olive oil and add toppings. You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
  • Bake in a preheated 450 degree oven for 10-12 minutes.
  • This recipe is the large sized recipe. It also comes in small and medium.

Questions & Replies

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  1. Gilles P.
    The "Ready in" section for this recipe should be updated to read 2 hrs and 15 mins. Not- 2 days (48hrs) and 15 mins.
  2. Courtney L.
    Can I put this in the fridge or do i need to use it right away?


  1. SloppyJoe
    Our NEW FAVORITE pizza crust! DH and I grind our own wheat so I've been on the hunt for Whole Wheat recipes to incorporate in to our lives. Based on another reviewers suggestion I used 4 cups of Whole Wheat , 1/4 Cup Gluten and upped the water a tad. I did NOT add honey though as the other reviewer did. Once the dough setting on my bread maker was complete I pulled the mixture out and realized there was a LOT of dough so I divided in half. Oiled my 16" pizza pan with olive oil and dusted with corn meal. Rolled out the dough then hand stretched to fit the pan. Sauced then topped with half and half toppings according to our likes and added 8 ounces of Mozzarella and a sprinkling of good Parmesan. Baked for 14 minutes but it wasn't enough for my liking so I baked another 4 minutes. The outside crust was crispy and the inside was soft and chewy. Even though I really enjoyed it I still prefer a little crispier crust so I think next time I will pre-bake for just a few minutes before topping and baking again. By the time I got the finished pizza in the oven I noticed my remaining half of dough had developed a dry skin. I gave it a good rub with olive oil, put it in a ziplock bag and put it in the freezer. I'll update next week as to how it turns out but now I know to take care of the extra dough first. Thank you for sharing and thanks to the other chef who gave the pointers on using 100% Whole Wheat! We LOVED this!UPDATE: The frozen dough was just as good as the first time around!
  2. Yaabird
    This was good. Here are a few options that I did. I divided the dough into small portions for small individual pizzas. Baked the dough for a few minutes in the oven, cooled, then put in the freezer. The personal pan size are great to just pull out froozen, thaw in the micro, top, and bake..Quick and simple.<br/><br/>Also, I have split the dough in half, and froze the dough ball. Thawed it out to room temp, was ready to roll out and bake. Tasted fresh.<br/><br/>I have also added flax seed to the dough.<br/><br/>Enjoy!!
  3. nbjmiller
    great recipe - the texture is perfect. I saw a recipe once that added some italian herbs to the crust so I tried was awesome. I actually used a mixture called pizza seasoning, about a teaspoon, and added a couple cloves of minced garlic. You can eat the dough by itself all day long. thanks!
  4. Mavis S.
    Excellent! I made spinach calzones with this dough recipe and the changes I made were 4 cups whole wheat flour instead of 2/2, added 1/4 cup vital wheat gluten, 2-1/4 tsps. yeast, 1/4 cup more water and 2 tbs. honey to offset the wheat taste for different family members. I got 12 calzones out of this dough and my family grabbed every one of them as they were coming out of the oven and then asked me when was I going to be making more! Great recipe! Thanks for posting!
  5. Korissacook
    Loved this recipe!! I added honey as well and a little more salt- I prebaked it for about 5 min. to give a crisper crust! I also made one for my little boy who can't have dairy- this crust works great! I just used Daiya "cheese" on the top- husband gives it 5 stars as well. Next time I will roll it out a bit thinner, it still was great though!


I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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