• Type 1 flour 200 grams
  • Type 2 flour 150 grams
  • Wholewheat flour 150 grams
  • Extra virgin olive oil 20 grams
  • Fresh brewer’s yeast 2 grams
  • Tomato sauce as much as is needed
  • Mozzarella cheese as much as is needed
  • Basil as much as is needed
  • Water 400ml

Wholewheat pizza is a tastier and fiber-rich variant of classic pizza. In this recipe, we mixed a part of wholewheat flour, together with type 1 flour and type 2 flour, in order to obtain a tasty and varied dough. Alternatively, you can make a mix of 00 type flour and wholewheat flour, the choice is yours.

It is possible to prepare a tasty and crunchy wholewheat pizza at home, such as that of the most famous pizzerias. Its rustic and genuine flavor will captivate you. In addition, the wholewheat dough is normally lighter and therefore more digestible. This fragrant baked pizza is truly perfect for everyone.

The leavening times are quite long, the dough will have to rise at least 12 hours, but the result is guaranteed. For a high and fragrant pizza, give the pasta time to rise. Start the preparation well in advance, preferably the day before, and carefully work the dough creating creases on itself. So let’s see how to prepare wholewheat pizza at home.

How to prepare wholewheat pizza

Dissolve the fresh brewer’s yeast in half a dose of cold water, in this case 200ml.

In a bowl or on a work surface, pour the type 1 flour, the type 2 flour and the wholewheat flour. Mix with your fingers, then create a hole in the center and pour half of the yeast dissolved in the water. Start kneading with a wooden spoon.

Continue to knead and add the rest of the brewer’s yeast dissolved in the water. Pour the oil, a pinch of salt and knead again, until you get a very soft mixture. Cover with a tea towel and let to rise in a clean place at room temperature for about ten minutes.

Transfer the dough to a floured surface and knead it until it is rectangular. Then fold it into three parts, turning the flaps inwards. Fold again in half and repeat the same operation two or three times, about 20 minutes apart.

Cover the dough and let it rise in the refrigerator for 12 hours. Once the volume has doubled, leave it at room temperature for a quarter of an hour, then spread it on the baking sheet and let it rise for another two hours.

Season the pizza as you like, in the classic version with tomato sauce and some basil leaves. Bake at 220 degrees C for about 20 minutes, first in the low shelf, then in the central one. Add the mozzarella cheese in  cubes the last 5 minutes of cooking.


Season your wholewheat pizza as in the classic margherita version, or with the right rustic combination, as you prefer. Try the pizza with vegetables, with grilled eggplants, zucchini and peppers, and with some basil leaves; or the lumberjack pizza, with mushrooms and cured ham, or sausage and provola cheese.

To regulate yourself with the doses of water, always keep a couple of glasses handy and pour it a little at a time. This way you don't risk getting a dough that is too wet and soggy.


You can preserve the wholewheat pizza up to a couple of days, closed in an airtight container. Alternatively, you can also freeze the dough before the last leavening phase, so before spreading the pizza on the baking sheet.