This Sourdough Whole Wheat Pizza Dough is made with 100% whole wheat flour and sourdough discard for a hearty, healthy base for your next pizza night. Use it the same day or ferment overnight for more flavor.
I’m a big fan of whole wheat flour in sourdough recipes. If you’ve tried my whole wheat sourdough bread, sandwich bread, or focaccia, you know how much I love its hearty flavor and texture.
The thing is, my partner isn’t usually the biggest fan of whole wheat. He absolutely loves my sourdough discard pizza dough (one of the most popular recipes on my blog).
So, when I made this sourdough whole wheat pizza dough, I wasn’t sure how he’d react. But to my surprise, he really liked it! He even said he almost didn’t notice it was whole wheat at all.
This recipe is hearty, healthy, and the perfect way to use up excess sourdough discard. Plus, it pairs beautifully with any pizza toppings you love.
I went with 90% hydration because whole wheat flour absorbs so much water. The extra moisture helps create a light, airy pizza crust. Don’t worry though - this dough is still easy to work with! Just be sure to dust with plenty of flour when stretching it out to prevent sticking.
This dough is also super flexible. You can use it the same day or ferment it overnight in the fridge for a more developed flavor.
I can’t wait for you to give this whole wheat sourdough pizza dough recipe a try! I hope you enjoy it as much as we do.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- You can use either an active sourdough starter or discard for this dough. If you’re using discard, try to use some that’s less than a week old to get the best rise.
- Whole Wheat Flour- This pizza dough is made with 100% whole wheat flour, which gives it a tangy, nutty flavor and chewy texture. If you want a milder whole wheat taste, feel free to swap some of the whole wheat for bread or all-purpose flour.
- Water- With 90% hydration, this recipe creates a light, airy pizza crust with a crispy finish. Whole wheat flour absorbs much of the water, but the dough can still get sticky when stretching. Don’t be shy with the flour to prevent sticking!
- Kosher Salt- Salt enhances the flavor of the dough. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s, measure by weight or use half the amount.
- Toppings of Choice- Top your pizza with whatever you're craving! For a delicious pizza sauce, try my marinara, alfredo, or pesto.
Tips for Success
- Weigh your ingredients. For the best results, use a food scale to measure your ingredients. If you’re using cups for flour, spoon it into the cup instead of scooping.
- Don't skip the autolyse. Let the dough rest after mixing the flour and water. This helps with gluten development and softens the bran and germ, making for a lighter, fluffier crust.
- Proof overnight for more flavor. Want more tang? Let the dough rest in the fridge for up to 3 days after shaping into dough balls.
- Use enough flour. When stretching your dough, make sure to use enough flour to keep it from sticking to your hands and the counter.
- Stretch gently. If the dough resists, don’t force it. Let it rest for a few minutes to relax, then continue stretching it out gently.
How to Make Sourdough Whole Wheat Pizza Dough
Here's how to make a delicious 100% whole wheat sourdough pizza dough.
1. Autolyse
- In a large bowl, mix the whole wheat flour and warm water together until no dry flour remains.
- Cover and let the dough rest for 1 hour.
2. Mix Dough
- After an hour, add your sourdough starter (discard or active) and salt to the dough. Use your hands to mix everything together until it’s fully incorporated.
- Cover and let rest for 15 minutes.
3. Stretch and Folds
- Wet your hands lightly to prevent the dough from sticking.
- Grab one edge of the dough, pull it up, and fold it over onto itself. Rotate the bowl 90° and repeat. Do this 4-8 times around the bowl or until the dough starts to feel tighter.
- Gather the dough into a ball and place it seam-side down in the bowl.
- Cover and rest for 15 minutes.
- Repeat this stretch and fold process 5 more times with 15-minute rests in between.
4. Bulk Fermentation
- Cover the dough and let it rise in a warm spot (around 70-75°F) for about 4-6 hours.
- The time it takes can vary depending on your kitchen temperature and the strength of your sourdough starter or discard. The dough is ready when it doubles in size and has visible bubbles on the surface.
5. Shape
- Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into two equal pieces (about 670 grams each).
- Shape each piece by pulling the dough into a rough rectangle. Fold the top and bottom edges of the rectangle towards the center, pressing lightly to seal. Fold the left and right edges toward the center, overlapping slightly. Press to seal, then flip the dough over so the seam side is down.
- Gently use your hands or a bench scraper to shape each piece into a smooth round ball.
6. Proof
- Place the dough balls on a lightly floured surface or parchment paper and cover with plastic wrap.
- Let them rest for 20-30 minutes before using them for pizza.
- After proofing, you can use the dough for your pizza recipe right away or you can long ferment it in the refrigerator for up to 3 days for a more tangy flavor.
Suggested Cooking Methods
Once your dough is shaped and ready, it's pizza time! Here are a few methods for baking your pizza:
- Pizza Stone in the Oven: Preheat the oven with a pizza stone inside to 550°F. Once the stone is hot, build your pizza on a pizza peel, then carefully transfer it directly onto the stone. Bake for about 8-10 minutes, or until the crust is golden and crispy.
- Sheet Pan in the Oven: Preheat your oven to 500°F. Build your pizza on a sheet pan, then transfer it to the preheated oven. Bake for about 15 minutes, until the crust is golden and the toppings are cooked through.
- Grill Pan on the Grill: Preheat the grill to 500°F. Assemble your pizza on a grill pan, then transfer it to the grill. To avoid burning the bottom, turn the middle burner to medium-low. Close the grill lid and cook for 8-10 minutes, or until the crust is crispy and the toppings are bubbling.
- Directly on the Grill: For a crispy, charred crust, you can grill your pizza directly on the grates. Just be sure to keep a close eye on it to prevent it from burning! The direct heat will give the pizza a wonderfully smoky flavor and a crisp, golden bottom.
How to Store
To store your sourdough whole wheat pizza dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days.
For longer storage, wrap individual dough balls in plastic wrap, then place them inside a freezer-safe plastic bag. You can freeze the pizza dough for up to 3 months. When you're ready to use it, simply thaw it overnight in the refrigerator.
Serving Suggestions
This sourdough whole wheat pizza crust is perfect for my sourdough grilled pizza or pan pizza.
You can also use it to make mushroom pizza, garlic parmesan white pizza, or bolognese pizza recipe. Or switch things up with a delicious pepperoni and cheese sourdough calzone.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Whole Wheat Pizza Dough
Ingredients
- 5 cups (600 grams) whole wheat flour
- 2 ¼ cup (540 grams) warm water 80-90℉
- ¾ cup (200 grams) sourdough starter discard or active starter
- 2 tablespoons (16 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand
Instructions
- In a large bowl, mix the whole wheat flour and warm water together until no dry flour remains. Cover and let the dough rest for 1 hour. This resting period helps soften the bran and germ in the whole wheat flour and allows gluten to start developing.5 cups (600 grams) whole wheat flour, 2 ¼ cup (540 grams) warm water
- After an hour, add your sourdough starter (discard or active) and salt to the dough. Use your hands to mix everything together until it’s fully incorporated. Cover and let rest for 15 minutes.¾ cup (200 grams) sourdough starter discard, 2 tablespoons (16 grams) Diamond Crystal Kosher Salt
- Wet your hands lightly to prevent the dough from sticking. Grab one edge of the dough, pull it up, and fold it over onto itself. Rotate the bowl 90° and repeat. Do this 4-8 times around the bowl or until the dough starts to feel tighter. Gather the dough into a ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process 5 more times with 15-minute rests in between.
- Cover the dough and let it rise in a warm spot (around 70-75°F) for 4-6 hours. The time it takes can vary depending on your kitchen temperature and the strength of your sourdough starter or discard. The dough is ready when it doubles in size and has visible bubbles on the surface. If your kitchen is on the cooler side, place the dough in an off oven with just the light on to provide gentle warmth.
- Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into two equal pieces (about 670 grams each). Shape each piece by pulling the dough into a rough rectangle. Fold the top and bottom edges of the rectangle towards the center, pressing lightly to seal. Fold the left and right edges toward the center, overlapping slightly. Press to seal, then flip the dough over so the seam side is down. Gently use your hands or a bench scraper to shape each piece into a smooth round ball.
- Place the dough balls on a lightly floured surface or parchment paper and cover with plastic wrap. Let them rest for 20-30 minutes before using them for pizza. After proofing, you can use the dough right away or you can long ferment it in the refrigerator for up to 3 days for a more tangy flavor.
- To Shape for Pizza: Place one of the proofed dough balls on a floured surface or sheet of parchment paper. Be generous with the flour to prevent sticking as you work. Gently press down about an inch from the edge of the dough with your fingertips to create a crust, working your way around the dough to start stretching it into a round shape. Then, gently press and pull the dough outward, rotating it as needed, until it’s the size and thickness you want. If the dough resists or springs back, let it rest for a few minutes before continuing to stretch.
- Use the dough for your favorite pizza or calzone recipe. See the notes below for suggested cooking methods.
Notes
- Yield: This recipe makes 2 large dough balls, each making about a 12-14-inch round pizza.
- Measure ingredients by weight. For the most accurate and consistent results, measure your ingredients by weight using a food scale. If using measuring cups for flour, spoon it into the cup rather than scooping it from the container.
- Use enough flour while stretching. To prevent the dough from sticking to your hands or the work surface while stretching, dust lightly with flour as needed. This will make it easier to handle and shape the dough without tearing or sticking.
- Storage: Store dough in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer.
- Make Ahead: The dough develops more flavor the longer it sits in the refrigerator and can be made up to 3 days ahead.
- Suggested Cooking Methods:
- Pizza Stone in the Oven: Preheat the oven with a pizza stone inside to 550°F. Build the pizza on a pizza peel, then transfer the pizza directly to the hot pizza stone. Bake for about 8-10 minutes.
- Sheet Pan in the Oven: Preheat the oven to 500°F. Build the pizza on a sheet pan, then transfer to the preheated oven. Bake for 15 minutes.
- Grill Pan on the Grill: Preheat the grill to 500°F. Build the pizza on a grill pan, then transfer the pan to the grill. Turn the middle burner to medium-low to prevent burning the bottom of the pizza. Close the grill lid and cook for 8-10 minutes.
- Directly on the Grill: For a crispy, charred crust, you can also grill your pizza directly on the grill grates. Just be sure to keep a close eye on it!
Annah Leichty says
I just finished making this pizza dough and it was fantastic! I made this with mostly organic whole grain spelt flour and a little bit of red whole wheat flour because I didn’t realize I didn’t have enough whole wheat flour. I’m excited to try it again with all whole wheat flour too. I like that this recipe can be made in a day. I know a lot of other sourdough pizza recipes I was looking at took a lot more time. I’ll definitely be saving this recipe to make in the future! Thanks, Ashley!
Ashley Petrie, RDN, LDN says
That sounds amazing, Annah! I love that you experimented with spelt and red whole wheat—it’s always fun to see how different flours change the flavor and texture. And yes, having a same-day option for sourdough pizza dough is so handy! Hope you love it just as much when you try it with all whole wheat flour. Thanks so much! 😊🍕
Leslie says
Just making this for the first time. Can you freeze the other half at the same stage you suggest refrigerating it?
Thanks!
Ashley Petrie, RDN, LDN says
Hi Leslie! Yes, you can freeze it at that stage and then just defrost it in the refrigerator overnight before using. Hope this helps! 🙂