Whole Wheat Skillet Pizza Crust

If you've never made pizza in a cast iron skillet before, you're in for a real treat. This crust is my tried-and-true favorite.

My pizza dough recipe has tons of whole wheat, rises in an hour, and only takes 8 ingredients (if we're counting water) that I'll bet you already have on hand. I'm seriously not exaggerating when I say that I prefer this crust over any local pizza joint. She's perfectly chewy with just the right amount of crispy-crunch in every single bite. Top this baby however your heart desires, I promise this crust will do you justice. Not only is the flavor so, sooo good, but the dough is pillowy soft and super fun to work with.

A couple tablespoons of sour cream is the secret ingredient here that both prevents the flavor of the whole wheat from falling flat and gives the crust the ideal amount of moisture. Plain greek yogurt can totally be substituted in a pinch.

Check out my frequently asked section below for the low-down on substitutions and recipe notes.

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Whole wheat crust ingredients

• warm water
• active-dry yeast
• sugar
• all-purpose flour
• whole wheat flour
• olive oil
• sour cream
• salt

Pizza crust tips & tricks

• If you're not already using one, a kitchen scale will entirely transform the way you bake. It totally eliminates the need for messy measuring cups and gives spot-on, accurate measurements every time. Flour is a tricky thing to get right without one.
• Allowing the cast iron to preheat in the super hot, toasty oven for as long as possible will give you the best rise and crunch in your final crust. The full one hour rise time is ideal.
• This crust is more tender than your typical pizza crust, and that's why she's my fav. Don't skip the sour cream, it's the star ingredient in this crust and gives it that beautiful, pillowy soft chew that we're looking for. In a pinch, swap for plain greek yogurt.
• Rise time will vary based on the temperature of your kitchen. The dough will rise faster in warmer kitchens and slower in cooler. It's done when it's about doubled in size.

Pro tip: You can easily monitor your rise by snapping a quick reference photo before covering the dough or using a rubber band around the bowl as a point of reference.

If you're looking for some tips & tricks on taking care of your beloved cast iron, I've got you covered here.

Skillet pizza crust recipe

1. In a small bowl, gently mix together yeast, sugar, and ½ cup of the warm water. Let the mixture stand for five to ten minutes, until the yeast blooms and becomes nice and foamy.
2. In the bowl of a standing electric mixer fitted with the dough hook or a large mixing bowl, combine the whole wheat flour, all-purpose flour and salt. Add the yeast mixture, olive oil, remaining water and sour cream. Mix the dough on low speed until it begins to come together and can gather into a ball, about 8-10 minutes. Scrape the bowl down 2-3 times throughout the mixing process with a dough scraper. The dough will be soft and very sticky. Form into a loose ball and let rest for 10 minutes, covered.
3. Continue mixing on low speed for an additional 4-8 minutes, until the dough is pulling away from the sides of the bowl and gathering onto the dough hook. Generously flour hands and turn the dough out onto a lightly floured work surface and gather into a ball. Place the dough in a lightly oiled bowl and let rest, covered, for about one hour (until doubled in size). 
4. While the dough is rising, preheat the oven and cast iron skillet to 500º F. Allow the cast iron to preheat for at least 30 minutes for best results. Letting the cast iron preheat for the full one hour rise time is ideal.
5. Once risen, flour hands and turn the dough back out onto the lightly floured work surface; gently punch down to remove any large bubbles. Using a sharp knife or bench scraper, divide the dough into 4 equal balls, about the size of a tangerine. Gently cover with a damp towel or oiled plastic wrap and let rest for 15 minutes to allow for easier stretching.
6. Roll or pat out each ball of dough into an 8" circle. Once the cast iron is up to temp, carefully use your forearm or a rolling pin to transport the dough to the pan. Immediately cover with desired toppings and bake for 8-10 minutes, until the crust is golden brown and feels firm.

Frequently asked

Recipe