Whole Wheat Pizza Dough (Bread Machine)

Karen Feinen


We found this to be a tasty, healthier, and less costly way to have our pizza and eat it too! Made easier by the use of the bread machine. Make this in batches and store in the freezer for all your future pizza nights.

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2 thin 12"-14" crusts, 1 14" deep-dish, four 8" crusts, 6 individuals, or one 17"x11" rectangle


1 Hr 30 Min


25 Min


Bread Machine


1 1/3 c
1/4 c
olive oil
2 1/2 c
unbleached all-purpose flour
1 1/2 tsp
2 tsp
saf yeast or 2 1/2 teaspoons bread machine yeast

Directions Step-By-Step

Place ingredients in bread machine pan in the order prescribed by the manufacturer. Program for Dough or Pizza Dough.
When cycle is complete, immediately remove the pan of dough from the the machine. Turn out onto a lightly floured surface and divide into desired number of portions. Knead each portion a few times into a flattened disc and then fold the edges into the center to form a ball. Cover with a damp cloth and let rest for 30 minutes until it has increased about 20 percent in size.
Shape dough according to your pizza recipe.
To store for future use: Dough may be refrigerated for up to 24 hours. Let it rest about 20 minutes at room temperature before shaping.
OR Freeze the dough balls up to 3 months. Defrost in the refrigerator several hours or overnight before using.
To make pizza: For each pizza, grease pan and sprinkle with cornmeal. Roll out and shape dough and place in pan . Top each pizza with about 1/2 - 3/4 C sauce, your favorite toppings and about 1 - 1 1/2 C cheese. Bake at 425 degrees F for 15 to 25 minutes or until edges are of crust are golden and cheese is bubbly.

About this Recipe

Course/Dish: Flatbreads, Pizza
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tags: Quick & Easy, Healthy