Sourdough Whole Wheat Pizza Dough

Name: Sourdough Whole Wheat Pizza Dough
Prep time: 20 min
Cook time: 12 min
Ingredients: 350 g warm water (about 1.5 cups); 520 g hard white wheat flour (preferably fresh milled (about 4 cups)); 50 g olive oil (1/4 cup); 88 g fed sourdough starter (1/2 cup - or 128g if using discard); 9 g salt (about 1 1/2 teaspoons)

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Nothing beats homemade Sourdough Whole Wheat Pizza Dough made with fresh milled flour. It has great flavor and texture and is perfect for an easy family pizza night.

Table of Contents

Whole wheat sourdough pizza topped with cheese, pepperoni, and fresh herbs.

If you enjoy sourdough recipes, this one fits right in. You can also try my Easy Cherry Tomato Sauce, Easy Sourdough Flatbread, or Simple Cheesy Butter Marinara Sauce.

This dough uses simple ingredients and an active starter to make a soft, chewy crust. Fresh milled hard white wheat gives it a light, nutty flavor you won’t get from store bought.

What you’ll love about this Sourdough Pizza Dough:

NUTRITIOUS: Fresh milled whole wheat flour keeps all the fiber and nutrients, which gives this dough great flavor and makes it more filling.
TANGY & FLAVORFUL: The sourdough adds a mild tang and helps the dough be easier on the stomach.
VERSATILE: Makes two medium pizzas or one larger crust, so you can shape it however you like.

Recipe Ingredients

fresh milled flour in a bowl. oil, water, active starter in jars, and a spoon of salt on a countertop.

You’ll need the following ingredients to make this Whole Wheat Sourdough Pizza Crust Recipe:

Warm water
Hard white wheat flour, preferably fresh milled
Olive oil: could also substitute with avocado oil..
Active sourdough starter: discard would also work.
Salt

INGREDIENT NOTES:

Hard White Wheat Flour: Fresh milled gives the best flavor and nutrition. Hard white wheat is milder than red wheat and perfect for pizza.
Fed Starter: Use active, bubbly starter that has been fed 4-6 hours prior for best rise. Discard works but may take longer to rise.
Olive Oil: Adds flavor and helps create a tender, crispy crust.

Tools You May Need

Grain mill
Large mixing bowl
Stand mixer with dough hook (optional)
Pizza stone, cast iron skillet, or baking sheet
Parchment paper (if not using a stone or skillet)
Measuring cups and measuring spoons

Find my favorite kitchen tools for fresh milled grains here.

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How to Make Sourdough Whole Wheat Pizza Dough Step-by-Step:

Shaggy dough mixed together in a stand mixer with dough hook attachment.

Step 1: In a large bowl or the bowl of a stand mixer, combine the freshly milled hard white wheat flour, water, oil, salt, and sourdough starter. Mix until a shaggy dough comes together. Cover with a damp tea towel or plastic wrap and let it rest for about 30 minutes so the flour can fully hydrate.

Dough mixed until window pane in a bowl of stand mixer.

Step 2: Knead the dough in a stand mixer for 10 to 15 minutes until it becomes smooth and elastic. If it feels overly sticky, add a light sprinkle of flour, keeping additions minimal. You can also skip the kneading and use stretch and folds instead. Every 30 minutes for the first 2 hours, lift each side of the dough and fold it toward the center, rotating the bowl four times.

Step 3: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 6 to 12 hours, or until it has doubled in size. This will vary based on room temperature and starter activity.

Rolling out sourdough whole wheat pizza dough on a marble countertop.

Step 4: Once risen, turn the dough onto a lightly oiled or lightly floured surface. Divide it into two portions for medium pizzas or keep it whole for a larger, thicker crust. Shape and stretch the dough into rounds. Stretching by hand usually gives the best texture.

Sauce and cheese added to whole wheat pizza dough.

Step 5: Preheat your oven to 425°F with a pizza stone or cast iron skillet inside, or prepare a baking sheet with parchment paper. Transfer the shaped dough to your stone, skillet, pizza pan, or parchment lined sheet. Add your favorite pizza toppings such as pizza sauce and mozzarella and bake for 10 to 12 minutes, or a bit longer for a thicker crust, until the crust is golden and bubbly.

Pro Tip:

For the crispiest crust, preheat your pizza stone or cast iron skillet in the oven for at least 30 minutes before adding your pizza. The hot surface creates that perfect crispy bottom that makes homemade pizza taste like it came from a brick oven!

Slice of whole wheat pepperoni pizza separated from the rest of the pizza.

Storage and Reheating

Storage: The dough can be refrigerated after the bulk rise for up to 2 days. Bring to room temperature before shaping. Baked pizza can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat pizza in a 375°F oven for 8-10 minutes, or in a skillet over medium heat covered for 5 minutes until warmed through and crispy.

Freezing: Freeze shaped, unbaked dough rounds wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before using. Baked pizza can also be frozen and reheated from frozen.

Additions & Substitutions

ADDITIONS:

Herbs: Mix dried Italian herbs, garlic powder, or dried basil into the dough for extra flavor.
Seeds: Add sesame seeds or poppy seeds to the dough or sprinkle on top before baking.
Cheese: Brush the crust edges with olive oil and sprinkle with parmesan before baking for a cheesy crust.
Sweetness: Add 1-2 tablespoons of honey to the dough for a slightly sweeter crust.

SUBSTITUTIONS:

Flour: Use store-bought whole wheat flour or bread flour if you don’t have fresh milled wheat. You may need to adjust water slightly.
Oil: Any neutral oil or melted butter can replace the olive oil.
Water: Milk can be substituted for a richer, softer crust.

FAQs about this whole wheat sourdough pizza dough:

How long does sourdough pizza dough need to rise?

This dough needs 6-12 hours for the bulk rise, depending on your room temperature and how active your starter is. Warmer environments speed up fermentation.

Can I make this pizza dough ahead of time?

Yes! After the bulk rise, you can refrigerate the dough for up to 2 days. This actually improves the flavor. Just bring it to room temperature before shaping.

Why is my sourdough pizza dough sticky?

Whole wheat flour absorbs water more slowly. Make sure to do the 30-minute rest, and avoid adding too much extra flour. The dough will firm up during kneading or stretch and folds.

Can I use sourdough discard for pizza dough?

Yes, but use 128g instead of 88g since discard is less active. Your rise time will be longer, possibly 12-24 hours depending on how old your discard is.

What’s the best way to stretch pizza dough?

Let the dough rest at room temperature for 20-30 minutes before stretching. Use your hands to gently stretch from the center outward, letting gravity help. Avoid rolling pins as they deflate the air bubbles.

Baker’s Timeline

Night before: Feed your sourdough starter so that it is active and bubbly.
Morning: Combine all ingredients and let rest for 30 minutes for the flour to hydrate. Knead in stand mixer for 10-15 minutes, or perform stretch and folds every 30 minutes for the first 2 hours. Bulk ferment for 6+ hours until doubled.
Evening: Shape the dough into balls, preheat your oven, add toppings, and bake.

Find More Sourdough Recipes:

If you try this Sourdough Whole Wheat Pizza Dough and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.