UntrainedChef
Wholegrain Pizza Dough - pizza, dough recipe

Wholegrain Pizza Dough

1 hr 20 min
2 portions

Heartier than your average pizza dough — the wholegrain flour gives it real flavour and makes it just a bit better for you. Makes 6 personal pizzas or one big tray.

Instructions

  1. 1

    Put all the ingredients except the oil into a mixing bowl. Knead the dough well by hand or with a stand mixer — you want it smooth and pulling away cleanly from the sides of the bowl. Once it's there, knead in the oil.

  2. 2

    Cover the bowl and let the dough rise until doubled in size, about 30 minutes.

  3. 3

    While the dough is rising, get your pizza toppings ready.

  4. 4

    Turn the dough out onto a lightly floured surface and divide it into six equal pieces. Roll each piece out into a thin round, about 10–12 cm across, then add your toppings. You can also use this dough for one large pizza in a roasting tin.

  5. 5

    Bake the pizzas in the middle of the oven at 250 °C for 10 minutes, or until golden brown.

Per average serving

3.0k
Calories
kcal
135.5
Protein
g
567.5
Carbs
g
38.1
Fat
g
77.9g
Fiber
12g
Sugar
2091mg
Sodium

Tips from the kitchen

  • Knead it longer than you think with the wholegrain flour. The bran gets in the way of the gluten, so the dough needs more time before it pulls cleanly off the bowl.
  • Add the oil last, after the dough is smooth. If you put it in at the start it coats the flour and the dough struggles to come together.
  • The 30 minute rise is a guide, not a rule. Go by doubled in size. A cold kitchen means it takes longer, so don't rush it.
  • Roll the rounds genuinely thin. Wholegrain dough bakes up denser than white, so a thick base ends up heavy.
  • Get the oven fully up to 250 °C before the pizzas go in. The high heat is what gives you that quick 10 minute bake and a golden edge.

Ways to vary it

  • Swap the milk for water if you want a slightly chewier, plainer base. Both work, the milk just gives a softer crumb.
  • Knead a teaspoon of dried oregano or some chopped rosemary into the dough for a bit of flavour in the base itself.
  • Use half the dough for pizzas now and roll the other half flat with oil and salt for a quick flatbread alongside dinner.

Storage & leftovers

The unbaked dough keeps in the fridge for up to two days in a covered bowl, just knock it back before rolling. It also freezes well in portioned balls for about three months, thaw in the fridge overnight. Baked pizza reheats best in a hot oven for a few minutes rather than the microwave, which leaves the base soft.

What to serve with it

A simple green salad with a sharp vinaigrette cuts through the density of the wholegrain base. A bowl of olives on the side never hurts.

UC
By Untrained ChefPublished 27 May 2026 · Updated 11 July 2026

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