Go Back
–+ servings
image of a homemade, soft, sourdough pizza crust with fresh milled flour (made from whole grain wheat berries)

Whole Wheat Sourdough Pizza Dough Recipe

By: Alyona Demyanchuk
This is the best wholesome pizza dough recipe ever--soft, chewy, and delicious! It's made with sourdough and 100% fresh milled flour. It's our family's favorite pizza crust, suitable for yeast or other flours. Bake it the same day or refrigerate it for easy weeknight suppers! It is the most supple, stretchy, and soft dough to work with. Simply stretch it out with your hands and forget the rolling pin!
Prep Time: 1 hour 5 minutes
Resting Time: 4 hours
Total Time: 5 hours 5 minutes
Servings: 16 slices or 2 medium pizzas
Course: Main Dish
Cuisine: American

Equipment

Ingredients

Sourdough Pizza Dough:

  • 1 1/2 cups warm water
  • 1 cup active sourdough starter
  • 2 Tbsp honey
  • 1/4 cup olive oil
  • 1 1/2 tsp salt
  • 4 cups whole wheat flour, (500 grams hard white wheat berries)
US Customary - Metric

Instructions

  • Weigh 500 grams of hard white wheat berries and run them through a grain mill. You should have 4 cups of freshly milled flour.
    image of hard white wheat berries being milled in a grain mill to make whole wheat sourdough pizza dough
  • In a large bowl, mix 1.5 cups of water, 1 cup of starter, 2 Tbsp of honey, 1/4 cup of olive oil, 1.5 tsp of salt, and 4 cups of the freshly milled flour. Dough will look shaggy and sticky. Cover it with plastic wrap and allow it to sit for 20 minutes. **See mixer instructions below.
    image of sourdough whole wheat pizza dough mixed in a bowl by hand (dough looks very sticky and shaggy at this stage)
  • After 20 minutes, do your first stretch and fold. Repeat this every 15 minutes for a total of four times.
    image of sourdough pizza dough made with fresh milled flour. Performing a stretch and fold
  • The dough will be very stretchy and elastic after the final stretch-and-fold. You can either refrigerate the dough in a greased bag or let it rest for 4 hours to bulk ferment.
    image of fluffy and risen whole wheat sourdough pizza dough
  • After bulk fermentation (or after rising 4 hours), divide the dough in half and shape it into the desired pizza shape. Top with your favorite pizza toppings and bake the pizzas for 15-18 minutes in a preheated 480°F oven. Enjoy!
    image of homemade sourdough whole wheat pizza dough being stretched out in a greased cast-iron pan

Notes

  • Pizza toppings shown: I made one crust with homemade pesto, mozzarella, tomatoes, roasted red peppers, black olives, and red onion. The 2nd pizza was topped with homemade ranch dressing, mozzarella, bacon bits, cooked chicken, tomatoes, and red onion. 
  • This crust can be used to make a Vegan crust. 
  • To make with commercial dry active yeast, use 1-2 Tbsp and mix it into the warm water. All the other ingredients remain the same.
  • To Make Dough in a stand mixer, combine all the dough ingredients and knead for 20-25 minutes, until it passes the windowpane test. Then bulk rise the dough for 4 hours. If you make pizza dough this way, you don't need to do stretch and folds, as you will develop the gluten from the kneading. Freshly milled flour doughs require longer kneading times than regular white flour doughs. 
Nutrition Facts
Whole Wheat Sourdough Pizza Dough Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
154
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
220
mg
10
%
Potassium
 
110
mg
3
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
3
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
11
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
QR Code linking back to recipe