Whole Wheat Pizza Dough (for the Bread Machine)


The weather here has been beyond amazing lately. It’s February in New England and sometimes I find myself in a t-shirt. Outside even. It’s been heavenly and I hope it continues.

What seems to be the early coming of Spring has sent me into a baking frenzy. I simply can’t stop making bread. Have you ever seen the cookbook Flatbreads & Flavors? It’s like crack for homemade bread makers. I just can’t stop. Before we know it it will be far too gorgeous outside to stay in and bake. I was planning on making tons of crackers this winter too and I’ve done next to none. Woe is me.

Recently, I couldn’t find a recipe for whole wheat pizza dough for bread machines on the World Wide Web. It’s always a little troubling when a recipe search just comes up empty. Doesn’t the web have everything on it by now? Anyhow, I was forced to do a little experimenting and come up with my own.

This recipe is actually a mash-up of my husband’s recipe and one I found in a bread machine cookbook. I’m not sure if any of it actually makes sense. But it works for me. I make the dough in the bread machine and then put it in the fridge overnight. My husband does the overnight rest, but I forget why – probably something to do with gluten development or something.

I haven’t tried throwing this dough to make a traditional pizza pie, but it would probably rise to the occasion. I’ve been making ten thousand pinwheels instead. I have enough pinwheels for an army in my freezer. My kid’s school lunches are going to be very predictable, but yummy, for the rest of the year.[/donotprint]

Whole Wheat Pizza Dough Recipe (Bread Machine)

Scant cup water
1 tablespoon sugar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 1/2 cups white whole wheat flour
1 1/2 cups bread flour
2 teaspoons active dry yeast

Put the water, sugar, olive oil, salt, and flours in the bread machine pan. Make a well in the flour for the yeast and pour it in. Put the machine on the Dough setting. Check on it once the knead cycle has been going for a little while to make sure it’s not too wet or too dry.

Divide the dough in two and place each dough in a lightly greased 2-quart airtight container. Place the containers in the refrigerator overnight.

30 – 60 minutes before you are going to need the dough, place it on the counter and allow it to come to room temperature. Roll out the dough on a lightly floured surface or onto a baking sheet.

The rest is up to you! Happy pizza!

Yield: 2 pounds of dough, enough for 2 12-inch pizzas
Prep-time: 5 minutes


Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

4 thoughts on “Whole Wheat Pizza Dough (for the Bread Machine)”

  1. Once you make the dough, do you bake it at all before putting on the toppings? Any idea what temp? Thanks! Just got a bread maker and love it.

  2. Miranda,

    No need to pre-bake. Just slap on your toppings and pop it in a very hot (425 – 450) oven. The only tricky part is moving the pie once it’s been assembled. We use a pizza peel and a baking stone. But it can certainly be done with a regular ol’ baking sheet.

  3. First off, I love that book. I tried the pizza recipe recently with 2 cups whole wheat and a cup of bread dough. It comes out very heavy that way, I wouldn’t recommend it. Another thing you can do with the dough though is to lightly oil a plastic bag and put the dough in it. You can then freeze the dough. It works out beautifully.

  4. I make whole wheat pizza dough weekly and bread in my bread maker. For any recipe that calls for white or bread flour, you can substitute up to half of the amount called for with whole wheat flour. You can still use the white bread setting on your bread maker. The dough may not rise as much and will be a little denser but it’s yummy and it works every time.

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