This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011


Recipe Summary

1 hr 20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.

  • Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.

  • Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.


Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated or defrosted dough stand at room temperature for

Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

To Roll Out Pizza Dough
Turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

196 calories; protein 6.4g; carbohydrates 39.1g; dietary fiber 3.5g; sugars 0.9g; fat 1g; saturated fat 0.1g; vitamin a iu 0.6IU; folate 121mcg; calcium 6mg; iron 1.3mg; magnesium 8.2mg; potassium 45mg; sodium 235.2mg; thiamin 0.4mg; added sugar 1g.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Delicious and crispy! It was easy to make (but when I was kneading it was maybe a bit too sticky). Once risen the dough was super easy to handle. I made two super thin pizzas. The best part were the edges of the pizza even I don't usually eat them but these were delicious! Read More
Rating: 2 stars
Good recipe but too many ads! The recipe on this site has been indispensable to me for months but the ads that have suddenly cropped up have made the site really annoying to use. I have copied the recipe down and won't be returning. Pros: Tasty and easy to make Cons: Recently so many ads have been inserted in the site it has become unusable Read More
Rating: 4 stars
Quick and tasty This was quick to make with my stand mixer and a very tasty crust for our homemade pizzas. I used all purpose flour and basic whole wheat flour (not pastry) and it turned out great. I've printed this out and added it to my file of awesome recipes! Read More
Rating: 2 stars
Then what? Thanks for the pizza dough recipe but what I really wanted to make was pizza. Some baking instructions for the dough once it's made would have been helpful. Read More
Rating: 5 stars
Easiest Pizza Dough Ever This is a fantastic pizza recipe because the ww pastry flour reduces the gluten and makes it much easier to shape than other recipes I have made. I think if a person wanted a really thin crust they would want to divide the dough roll out two pieces and use two cooking sheets. My husband thought it was perfrect. Pros: Can be made in bread machine easy to roll tastes great Cons: Not as thin as expected Read More