Whole Wheat Sourdough Pizza Dough
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Want sourdough pizza, but you only like baking with whole wheat flour? Then you're in the right place! This whole wheat sourdough pizza dough is perfect for those times you want a wholesome and nutritious pizza crust that's still deliciously crisp, yet chewy.
If you love baking sourdough with whole wheat flour, you might also enjoy this whole wheat sourdough bread or whole wheat sourdough sandwich loaf.
Why You'll Love This Recipe!
Wholesome and Nutritious – Made entirely with whole wheat flour and naturally fermented, this pizza offers a hearty, fiber-rich alternative to traditional dough without sacrificing flavor.
Deep, Rustic Flavor – The combination of sourdough fermentation and whole wheat gives the crust a rich, complex taste that pairs beautifully with both classic and creative toppings.
Crispy Yet Chewy Texture – Olive oil and slow fermentation help create a crust that’s crisp on the outside and satisfyingly chewy on the inside. It's just like great pizza should be!
Ingredients
- Sourdough Starter - you'll need active sourdough starter to make these pizza bases. You don't necessarily need a whole wheat sourdough starter to make this pizza dough, but you can if you want to.
- Water
- Honey - adds a touch of sweetness to balance the nuttiness of the whole wheat and supports fermentation by feeding the natural yeasts.
- Olive Oil - use good quality olive oil to enrich the dough for a softer crumb. It adds flavor while also making the crust crisp up nicely during baking.
- Whole Wheat Flour - The star of the recipe, offering a hearty texture, rich flavor, and added nutrients compared to white flour.
- Salt - strengthens the gluten structure, controls fermentation, and enhances the overall flavor of the dough. I've just used basic sea salt.
How to Make Whole Wheat Sourdough Pizza Dough
Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
Now, add the oil, whole wheat flour and salt into the bowl. Gently stir together with a dough whisk or knife. If the dough seems too dry, add a little extra water. Sometimes I add extra, sometimes I don't - it depends on my starter, the weather and the flour! Cover with plastic wrap and allow the dough to sit for around 30 minutes.
At this stage you can either use a stand mixer or your hands. Knead the dough until it's smooth and supple. This dough is made with whole wheat flour so it's going to be less elastic than dough made with white flour.
Once the dough is kneaded sufficiently, cover the dough and allow it to rise at room temperature until double.
Let's Separate & Shape Your Dough
Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g to 250g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good. Leave the balls on your counter top, covered with a bowl or dish towel, for around 30 minutes to allow the gluten to relax.
Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Remember this dough is made with 100% whole wheat flour. It won't be as stretchy as you might be used to. Use a rolling pin if you need to.
Place your pizza dough onto pizza peels ready to top with your favorite toppings (don't forget plenty of semolina flour).
When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. It's up to you whether you use a pizza stone or just bake on a tray lined with parchment paper.
These bases are especially good baked in a wood fired or gas pizza oven, which is how I baked the whole wheat sourdough pizza crusts in this post.
Want More Sourdough Pizza?
If you need even more sourdough pizza inspo, then make sure you check out this list of sourdough pizza topping ideas. You might also like to top your whole wheat sourdough pizza crust with this homemade pizza sauce or ricotta cheese.
Whole Wheat Sourdough Pizza Dough
Equipment
- Digital Scales
- Mixing Bowl
- Pizza Trays
Ingredients
- 200 g Sourdough Starter
- 280 g Water (with extra 50g of water ready just in case)
- 20 g Honey
- 30 g Olive Oil
- 500 g Whole Wheat Flour
- 20 g Salt
Instructions
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, whole wheat flour and salt into the bowl and gently stir together with a dough whisk or knife. If the dough seems too dry, add a little extra water. Sometimes I add extra, sometimes I don't - it depends on my starter, the weather and the flour!Cover with plastic wrap and allow the dough to sit for around 30 minutes.
- At this stage you can either use a stand mixer or your hands. Knead the dough until it's smooth and supple. This dough is made with whole wheat flour so it's going to be less elastic than dough made with white flour.
- Once the dough is kneaded sufficiently, cover the dough and allow it to rise at room temperature until double.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g - 250g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good.Leave the balls on your counter top, covered with a bowl or dish towel, for around 30 minutes to allow the gluten to relax.
- Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Remember this dough is made with 100% whole wheat flour so it won't be as stretchy as you might be used to. Use a rolling pin if you need to.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings.When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Notes
Nutrition
