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Whole Wheat Freezer Pizza Dough

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Pizza from Freezer Pizza Dough

Recipe At-A-Glance

Who says homemade pizza has to be hard? This make-ahead Whole Wheat Freezer Pizza Dough means that making a healthy pizza on a Friday night is easy peasy!

Freezer-Friendly

Ready in 15 minutes

Every Friday in our house is pizza night. Back before we changed our diet, it usually meant ordering delivery from the local pizza joint (and occasionally, it still does—yum), but more often than not, now we do homemade pizza. We usually load it full of whatever veggies we have kicking around the fridge or coming off in the garden and blanket it with cheese. Sometimes we’ll throw on some bacon or sausage, but usually our homemade pizzas are veggie-heavy.

Freezer Pizza Dough makes homemade pizza easy peasy!

One of the ways I like to make doing homemade pizza crazy easy on Friday (because, really, who wants to do a lot of work for dinner on Fridays?) is to have a constant stash of homemade pizza dough in the freezer. Freezing pizza dough makes it so easy to whip up a homemade pie. I usually just make a big batch of this at the beginning of the month, and it gives us enough crusts to make it through the month. When Friday comes ‘round, I just pull one of the bags out of the freezer in the morning and let it defrost and rise on the counter during the day. Usually by pizza time, it’s nice and puffy and ready for baking.

Freezer Pizza Dough ball

I’ve been perfecting my freezer pizza dough recipe for years, and we absolutely love this one. It’s chewy, doughy, crispy and crunchy in all the right spots. The key to baking it up right is all in your baking method. I know a lot of folks swear by a pizza stone, but I’ve never been able to get good results with one, so I use a pizza pan with holes in it (like this one). The holes are key! They help the crust get nice and crisp on the bottom. I also tend to pre-bake the crust for just a few minutes before putting toppings on, but your cooking method may vary based on your oven, pan and doughy/crispy pizza crust preference.

Freezer pizza dough

I’ve made this freezer pizza dough recipe with all kinds of flours, and I really love the taste and texture that comes from using white whole wheat flour. White whole wheat flour is amazing for baked goods. It’s a 100% whole grain, but since it is ground from the lighter-flavored white wheat berry, it doesn’t have as much of a gritty, nutty whole grain taste or texture. You basically get the taste of white flour and the nutrition of whole wheat. Win! White whole wheat flour definitely deserves a spot in your pantry. I love King Arthur’s organic white whole wheat.

Enjoy!
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Whole Wheat Freezer Pizza Dough


  • Author: Cassie Johnston
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 medium pizza crusts 1x

Description

Who says homemade pizza has to be hard? This make-ahead dough means that making a healthy pizza on a Friday night is easy peasy!


Scale

Ingredients

  • 2 cups warm water
  • 6 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 66 1/2 cups white whole wheat flour
  • 4 1/2 teaspoons yeast (or two packets)

Instructions

  1. Combine all ingredients in the order listed in the bowl of a stand mixer fitted with a dough hook (start with the lower amount of flour).
  2. Turn the mixer on low and let mix until smooth, but still sticky, about five minutes. The dough shouldn’t stick to the edges of the bowl, if it does, add in additional flour, a tablespoon at a time, until the dough comes together.
  3. Turn the mixer up a notch, and let it kneed the dough until it is very supple and smooth, about 10 minutes.
  4. Divide the dough into four even balls, and freeze in zip-top freezer bags.
  5. To defrost, let dough defrost at room temperature for 4-6 hours, or until puffy and warm. Or, for a quick defrost, place sealed zip-top bag into a sink full of hot water for 30-45 minutes, or until dough is puffy and warm.
  6. To use, preheat oven to 475°, and spread dough onto a medium-sized (about 14”) pizza pan. Pre-bake in oven for about 5 minutes, then remove from oven, add toppings, and bake an additional 10-15 minutes, or until the crust is brown and the cheese is brown and bubbly. Let rest five minutes before slicing.

 

What are your favorite pizza toppings (I like bacon, pineapple and feta!)?

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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13 thoughts on “Whole Wheat Freezer Pizza Dough

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  • We are pizza fiends at our house as well! I have a no-knead yeast crust that I make every time that is super quick, just 30-35 minutes from the time I feed the yeast to the time the pizza comes out of the oven. Perfect for pizza emergencies which is totally a thing. :) My favorite to make at home is homemade Italian sausage with mushrooms but when we do order, I usually get mushrooms, onions, spinach and pineapple… if I don’t have to share.

  • Babocarlson SAYS

    Bacon, onion and banana peppers. Yum.

  • Andrea SAYS

    I can’t seem to master the pizza stone either. :( I donated my pan like that one when I got my stone. LOL! I LOVE the idea of freezing pizza dough, I LOVE KA flour. :D

  • Mata SAYS

    Can you make this dough without a stand mixer? Can you use your hands instead?

  • I think I’ve made homemade pizza twice now! I actually prefer the taste of whole wheat over white dough! I should really start freezing dough. I always have to make a fresh batch when I want pizza! I love mushrooms, green pepper, pineapple, and occasionally tomatoes. I like anything, really!

  • I do Friday night pizza too and generally I use it as a way to use up any veg that’s hanging around the fridge, usually that’s onions, peppers, mushrooms and something green. I can’t remember the last time I ordered pizza in, if I forget to defrost the dough I use something else as the base, usually the last of that week’s sourdough loaf or the week before last I made pancakes out of the excess sourdough starter and used those at the base. It wasn’t quite doughy enough to call pizza but it tasted good.

  • lauramich SAYS

    Is the yeast active or instant?

    Thanks! I look forward to trying this out!

  • Mary SAYS

    I have three topping combos that I love: pineapple/jalapeno, ham/bacon, and Italian sausage/onion. All on a thin crust.

  • Heather SAYS

    I can’t wait to give this a whirl…what about sauce? Do you have a good recipe for that? I have not yet perfected one.

  • Colleen SAYS

    Casey,
    Just wondering what stand mixer you have? Since I’ve found your blog I’ve been baking like crazy (yeah)! and I burnt out my mixer making this dough! Kitchenaid said I should upgrade to their Pro-line – to the tune of $700! It would be awesome if you’d add a section on “what’s in my kitchen” sharing your favorite kitchen tools.

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