Whole Wheat Pizza Dough in the Bread Machine
Here’s a fool proof bread machine recipe for whole wheat pizza dough. There’s no extra rise time or pre-baking needed. Simply roll, top and bake!
In our house, we do pizza Friday’s. I love making our pizza dough from scratch especially using our bread maker. It’s so nice to just put the ingredients in, hit a button and let the bread maker do its thing! Well since our 30 days of real food challenge, I’ve been trying to eat more whole grains, including whole wheat bread. I needed to figure out how to make a whole wheat pizza dough, without the dense taste.
I had been using the dough recipe that I used in this white pizza with chicken and herbs recipe. The other day, though, I happened across my bread machine’s original recipe book. Did you know that some bread machines are capable of making jams?! Mind.Blown.
I didn’t capture it in the picture, but below the recipe it does specify to make a whole wheat version, substitute 1/2 of the bread flour for whole wheat flour. Well, I didn’t read it close enough and I substituted ALL of the bread flour with whole wheat flour. And that folks is exactly how I come up with new recipes! Yep, completely by accident because I cannot read.
I’m OK with it though because most of the time those accidents turn out to be fantastic and tasty. This whole wheat pizza dough was so fantastic, in fact, that I made a second batch again a few nights ago, just to make sure that I was on to something.
Tips for Making Pizza Dough in a Bread Machine
Add the ingredients in the order that your bread machine recommends. Most machines will tell you to add the wet ingredients first then the dry and the yeast last. Getting the yeast mixed in with the liquids and sugars first can ruin your dough, especially if you are using the delay setting.
Make sure the dough hook and pan is sitting securely in place! I’ve made the mistake of not seating the pan completely and that causes the machine to not mix the ingredients. You’ll end up with a hard ball of half mixed ingredients!
Can I freeze the leftover whole wheat pizza crust?
Yes you can! This whole wheat pizza dough recipe makes one very large thick crust pizza or 2 regular crust pizzas. You can freeze the dough by simply wrapping the dough ball in plastic wrap, then wax paper and storing in a large freezer bag. To use, thaw completely. An hour before using, let it come to room temperature in a bowl covered in plastic wrap. Roll out, top and bake as normal.
Does the pizza dough need to bake before topping?
With this whole wheat pizza dough, there is no pre-baking required. When the dough cycle is through, turn the dough out onto a floured surface and roll into a flat circle. It’s ready to be topped and baked. I even made ours a “stuffed crust” version, by cutting small strips of cheese and rolling it up into the crust.
Once topped, brush some garlic olive oil onto the crust to give it more flavor and help the dough get golden brown. You will want to bake at 400 for 15-20 mins or until the crust is completely cooked through and golden brown.
I’m so glad I made the initial mistake with the whole wheat flour and discovered a new recipe for whole wheat pizza dough. We no longer have to buy pizza crusts and can feel good about our pizza Friday’s!
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Don’t forget to pin it!
Whole Wheat Pizza Dough in a Bread Maker
- 1 cup plus 2 tbsps warm water
- 2 tbsp olive oil
- 3 cups whole wheat flour
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp active dry yeast
- 1 tsp oregano, optional
- 1 tsp basil, optional
- 1 tsp garlic, optional
- Place ingredients, in order, into the bowl of a bread machine.
- Select dough cycle and let the bread machine do it's thing.
- Once the dough cycle is complete, roll out dough onto a floured surface and divide dough in 2. See notes below if only using 1 dough.
- Preheat oven to 400 degrees.
- Roll each dough out onto a greased and floured pizza pan.
- Top with favorite ingredients and sauce.
- Bake at 400 for 15-20 minutes, until golden brown and cooked through.
This recipe can make one very large thick crust pizza or 2 regular crust pizzas.
You can freeze the dough by simply wrapping in plastic wrap, then wax paper and storing in a large freezer bag. To use, thaw completely. An hour before using, let it come to room temperature in a bowl covered in plastic wrap. Roll out, top and bake as normal.
Adapted from from the Oster bread machine recipe book
Hi Amanda, the recipe does not mention resting the dough which nearly every other pizza dough recipe (and all the best pizza chefs) will recommend – i.e: leaving it to rise in a large glass or metal bowl covered with clingfilm in the fridge for 12-24 hours. Have you tried doing this with this dough recipe or does it really not need it in your opinion? I’m very new to bread makers and have never made pizza dough so looking for my a good reliable recipe before I try it – so just wondering why you’re not resting your dough.
Have you tried this with fresh milled wheat flour? If so did you change ratios at all?
I made the dough in my bread machine, cut it in half, plastic wrapped & Ziploc bagged one half. With a little all-purpose flour on a plastic cutting board, I stretched the dough out most of the way then finished fitting it to a 13″ non-stick pizza pan with holes in the bottom. I baked the dough alone in a 450° oven for 3 minutes, then topped it with 7.5 oz of spaghetti sauce and 4.34 oz of mozzarella – the weights determined after it looked right on the pizza, and 0.8 oz (9 pieces) of turkey pepperoni, 2 chicken sausage breakfast links cut in 1/8″ circles, and 1/2 a small sweet onion cut in 1/2″ to 1″ pieces.
After 9 minutes in the 450° oven it was close to perfect. The crust was a little stiffer than regular bread dough crusts, but it all tasted great!
This is my go to recipe for pizza dough now! I add a teaspoon each of oregano, Italian seasoning, and garlic powder for the spices. I usually make the dough, and freeze half for another pizza. Thanks!
So glad you like it Nancy! Your additions sound perfect
@Amanda, making a Hawaiian pizza tonight, with bbq sauce, ham, pineapple, orange bell pepper, Swiss and low sodium provolone cheese. Yum yum!
Will be the first time I have made a pizza at home and in the bread machine
thank you for the confidence
The spices and garlic dried or fresh?
Can I use half bread flour n half spelt flour cos that’s what I hv in my pantry. Also b’oc of lockdown….. Btw how big is ur pizza pan ?
Hi Lilyn! I have never used spelt flour before so I really am unsure of how it would affect this recipe. If you try it I’d love to know how it turns out! Also my pizza pan is just your standard round pan, I think 18 inches. Hope this helps!
Oh my gosh! I made this last night to make pizzas with my class and it was so easy! The kids only commented upon seeing it that it looked different and once I explained why it was brown, I never heard another comment! They gobbled their pizzas in record time! I’m so glad I made two batches so I could have a small pizza as well! Since I live alone, I cut my dough into 8 pieces (I have no control when it comes to pizza) and I’ve frozen 7 of them for later (much later)! Thank you so much for this delicious pizza dough! Loved it with the spices and herbs, too!!
I have been using my bread machine for a lot of years. Very often for Pizza dough, usually white flour. Let me assure you, after trying this whole wheat recipe, I will never use white flour again!!! By far, the best Pizza dough “EVER”
I am so happy to hear it Mike!! Thank you for your comment!
This sounds so delicious!! Thank you for linking up with us at the Retro Re-Pin Party! Re-pinned! 🙂 And PS–Your blog is so cute!
Thank YOU for such a great party!!
Thanks so much for linking up at Teach Me Tuesday last week!! I very much appreciate you!! I hope to see you again this week. Starts tonight at 8pm CST – http://3glol.net/2014/07/14/teach-tuesday-3glol-12/
Pinning to give it a try…much more healthier!
Have a great week!
Thanks Bobbi! Sorry I missed this week (much needed time off), but I will be there with bells on next week!
Amazing. Your pizza looks so professional looking. I don’t normally stuff my crust edge, but I may have to try it. Thanks for sharing this recipe on Merry Monday.
The stuffed crust was done on a whim–my husband LOVES stuffed crust. However, it wasn’t as cheesy as I would have liked. Still good though!
Your pizza looks great! I made some last night and it didn’t look at gorgeous as yours. I do have some work to do on presentation!! LOL. Have a beautiful day!
Thanks! Usually my pizzas don’t turn out this pretty either. Totally a fluke! Thanks for visiting.
Homemade pizza is the bomb! Yours looks so delicious! If I had a bread machine, I’d make this. I bet I could make it in my stand mixer, though.
You could surely do it in your stand mixer. Just have to change up the order of ingredients.