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+ servings

Whole Wheat Pizza Crust Dough

Whole wheat pizza crust adapted from Ree Drummond's pizza dough recipe.
Course Main Course
Cuisine Italian
Keyword pizza crust
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Christina Kamp


  • 1 teaspoon quick rise yeast
  • 1 1/2 C warm water
  • 4 cups whole wheat flour
  • 1 teaspoon sea salt
  • 1/3 C. olive oil


  1. Sprinkle yeast over 1 1/2 cups warm water.
  2. Place whole wheat flour, salt, and olive oil in the bread maker.
  3. Pour in yeast/water mixture and mix on dough setting until cycle is finished.
  4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
  5. It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better, according to Ree!
  6. I also make it and freeze it.
  7. When you are ready to make your pizza, bring the dough to room temperature.
  8. Separate dough into two pieces.
  9. Roll piece into a ball and roll from the center out on a pizza stone until it reaches the desired size.
  10. Roll the edges of the dough to make a ledge to hold the toppings on.
  11. Top as desired.
  12. Bake at 450 until toppings are cooked and dough is golden brown.

Recipe Notes

If using low gluten flour, add 1 Tablespoon of vital wheat gluten for a soft loaf.

Adapted from Ree Drummond