Homemade Whole Wheat Pizza with Fresh Mozzarella & Basil

Name: Homemade Whole Wheat Pizza with Fresh Mozzarella & Basil
Prep time: 30 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 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: 30m

🔥 Cook: 15m

🎬 Video: 43s

📊 Medium

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

This is a go-to homemade whole wheat pizza dough recipe — soft inside, crisp outside, and full of flavor! It uses 1 kg whole wheat flour, 8 g instant yeast, 15 g salt, and around 800 ml water to make 4 perfectly balanced pizzas. 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 homemade pizza sauce, shredded mozzarella, and fresh mozzarella along with a few basil leaves, then baked at 425°F for 15 minutes — the result is simply perfect! 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!

Instructions

Mix flour, yeast, and salt in a large bowl.
Gradually add water and knead into a soft, slightly sticky dough.
Add olive oil while kneading for smoothness.
Cover the dough and rest for 3–4 hours until doubled in size.
Divide the proofed dough into 4 equal portions, coat lightly with oil, and shape each into a pizza base.
Spread homemade sauce over each pizza base, then 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 the crust with olive oil immediately after baking 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.