100% Whole Wheat Artisan Pizza | Fresh Mozzarella & Basil with Bakery Style Crust

Name: 100% Whole Wheat Artisan Pizza | Fresh Mozzarella & Basil with Bakery Style Crust
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg Whole wheat flour; 8 g Instant yeast; 15 g Salt; 800–810 ml Room-temperature water; 2 tbsp Olive oil; ½–¾ cup per pizza Homemade pizza sauce; as needed Shredded mozzarella; as needed Fresh mozzarella; as needed Fresh basil leaves; as needed Olive oil

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⏱️ Prep: 35m

🔥 Cook: 15m

🎬 Video: 21s

📊 Medium

🏠 Cuisine: Italian 🍽️ Course: Main Course 👥 Servings: 4

This is my go-to homemade whole wheat pizza dough recipe — soft inside, crisp outside, and full of flavor! Each pizza comes out with a beautiful golden crust and that fresh bakery aroma — all with just olive oil and slow proofing for 3–4 hours. Topped with my homemade pizza sauce, shredded mozzarella, and fresh mozzarella along with a few basil leaves, then baked at 425°F for 15 minutes — the result was simply perfect!

Instructions

Mix flour, yeast, and salt. Gradually add water and knead into a soft, slightly sticky dough.
Add olive oil while kneading for smoothness.
Cover and rest for 3–4 hours until doubled.
Divide into 4 equal portions, coat lightly with oil, and shape each into a pizza base.
Spread homemade sauce, top with shredded and fresh mozzarella, and add basil leaves.
Bake in a preheated oven at 425°F (220°C) for 15 minutes until golden and bubbly.
Brush crust with olive oil and serve hot!

💡 Chef’s Notes

The dough is light, airy, and full of flavor even without sugar. Olive oil during kneading and brushing after proofing makes the crust smooth, fragrant, and irresistibly golden. This recipe makes 4 medium 10–11 inch pizzas, perfect for family pizza night — all wholesome, fresh, and made completely from scratch!