You may have noticed a slight addiction to homemade pizza on my Instagram feed because I lived off of pizza for weeks in July. I’m not kidding, I ate pizza for dinner for what seemed two weeks straight. Not that I was complaining, can you go wrong with a thin crust, perfect homemade pizza sauce and gooey mozzarella cheese? No, I don’t think so either. What are your favourite pizza toppings? I often just use up whatever leftovers I have in the fridge on a friday night, but some of my favourite toppings are arugula or spinach, mushrooms and pepperoni. If I’m feeling fancy I might even add a smoked cheese or prosciutto.
I was on a mission to perfect this recipe for whole wheat pizza dough for a while, hence the eating of pizza for a couple of weeks straight. Although, I think my friends may have gotten annoyed with my endless “PIZZA!!!!” texts. Which I didn’t think was possible, but apparently it is. The good news is that I’ve realized you can put pretty much any topping on a pizza and it will be delicious. Other than my aforementioned favourites, I do like to throw in a little broccoli or tomato every now and then.
So this pizza dough recipe is specifically for those of you who use a bread machine because I love my bread machine and I make all of my pizza dough in there. It’s so simple, you just turn it on and boom, an hour and a half later you have dough ready to go. I’ve had a bread machine for a couple of years, and I’ve vowed to use it more and more every single year. I think this pizza dough will help me to achieve that goal in using my bread machine more often.
Do you prefer thin or thick crust pizza? I’m definitely more on the thin crust side so I divide this dough in half, but if you wanted an extra-thin crust, you could definitely divide this dough into three portions. A trick I’ve learned for rolling out pizza dough is to let it rest. If it starts to bounce back on you, let it sit for five minutes before going back and rolling it out again.
Whole wheat bread machine pizza dough recipe breakdown
Put your bread machine to good use and make this recipe for crispy and thin crust whole wheat pizza dough.
Bread Machine Whole Wheat Pizza Dough
PrintIngredients
- 1 ½ cups water
- 1 tablespoon olive oil
- 2 ½ cups whole wheat flour
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon bread machine yeast
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- In the bowl of a bread machine, layer ingredients from wet to dry.
- Turn on dough setting.
- Once dough is done, divide it in half.
- Shape into a round disk and bake at 425 for 10 minutes.
- Remove from oven, add pizza sauce and toppings, cook for another 10 minutes.
Notes
If you have a bread machine, you must give this bread machine whole wheat pizza dough a try.
Melly
Hi Lou,
Been wanting to make a thin wholemeal pizza crust for a while now. Just wanted to confirm that you use a whole tablespoon of yeast not a teaspoon before I start my pizza making madness
Louisa Clements
Hi Melly, yes this recipe is correct–it makes enough for two regular crust pizzas, and may make 3 thin crust. I hope you enjoy!
Shashank Godbole
Do I use the dough setting for a bread, or the pizza dough setting?
Louisa Clements
Hi Shashank, so sorry for the delayed response. I use the dough setting as my bread machine does not have a pizza dough setting, but I can imagine the pizza dough setting would work perfectly here!
Lesie
If I only need one pizza crust, is it OK to freeze the rest?
Louisa Clements
Yes, that should be fine!
Tiffany
I’m making this tomorrow! Thank you for the recipe!
Louisa Clements
Thanks Tiffany, I hope you enjoy! Let me know how it goes.
Kev Dendy
Just made this dough for the family and was very light and fluffy! Both our boys ate the crusts too which is unheard of so really good.
Louisa Clements
So glad that you and your sons enjoyed this recipe, Kev! Thanks for letting me know.
Amy
I usually make white flour pizza dough, but I tried this one too make it healthier (because, I’m pregnant!). Turns out I like this pizza dough way better!! I portioned the dough into 6 equal pieces, and baked one personal ultra thin pizza, and froze the remaining 5 portions raw. The dough stretched easily, and baked into a wonderful texture. Thanks!
Lou
Amy, thank you so much for your comment! I’m thrilled that you loved this pizza dough even more than your regular dough!
Mariana @The Candid Kitchen
I will definitely give this one a try!
Lou
Thanks Mariana, let me know how it goes!