Making Neapolitan Pizza with Whole Foods Ancient Grain Pizza Dough

A Neapolitan-Style Experiment

Is pizza dough better with just the traditional ingredients? Or does getting creative make for a better pie? To find out, I put Whole Foods Ancient Grain Pizza Dough to the test, making a Neapolitan-style pizza at high heat to see if it could deliver on texture and flavor.

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Ancient grains in bread always sounds like a great idea—healthier ingredients, more nutrients, a more complex flavor—but does it actually make for a good pizza? Can it hold up making a high-temperature Neapolitan?

Over the past few months, I’ve been experimenting with several pre-made doughs and have found myself pleasantly surprised with how both Whole Foods and Trader Joe’s doughs have performed. Both of their “plain” doughs have done very well in my pizza oven. But I was quite skeptical about how their Ancient Grain Pizza Dough would handle the heat. There’s Quinoa, Chia Seeds, Amaranth Seeds, and Millet Seeds in the dough and I was pretty worried those could badly burn.

But, I wasn’t going to rest until I knew for myself!

Why Whole Foods Ancient Grain Pizza Dough?

Whole Foods leans heavily into their commitment to high-quality, natural, and organic foods, along with its strict ingredient standards and focus on sustainability. Unlike conventional supermarkets, Whole Foods bans artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats from all the products it sells, ensuring that customers have access to cleaner, minimally processed foods.

So, while maybe not as good as making dough yourself, they certainly make one worth using at home.

Why Ancient Grains?

Ancient grains are considered healthy because they are less processed, nutrient-dense, and often higher in fiber, protein, and essential minerals compared to modern refined grains. Unlike conventional wheat, which has been selectively bred for yield and gluten content, ancient grains like the spelt, khorasan (Kamut), and quinoa used in this dough have remained largely unchanged for thousands of years, retaining their original nutritional profiles.

Add to that some seeds for texture, flavor, and their healthy contribution, you’ve got what I’d call a nicely supplemented pizza (remember, the main ingredient is still enriched flour and there are some preservatives).

I won’t profess to be a dietician, but it seems Whole Foods has done a decent job introducing ancient grains to elevate the healthy factor and flavor of this dough.

Starting the Ancient Grain Experiment

Pulling the Whole Foods Ancient Grain Dough from the fridge, you’ll notice its slightly darker color and a texture that felt a little more structured than typical white-flour dough. This despite the prime ingredient is enriched unbleached (and unbromated) wheat flour. The color is likely from the Whole Khorasan Flour and Whole Spelt Flour.

A package of dough ($4.99 here in California) is 20 ounces – which is pretty much too big for most pizzas (unless you’re making a Detroit), so I split the dough and made two pizzas: one classic Neapolitan-style pizza and one topped with Prime Roots Koji Salami.

Stretching and Handling

Right out of the package, the dough had a slightly firmer texture than typical pizza dough. It was a bit bumpy from the seeds, but it stretched well without tearing, which is always a good sign. A few of the seeds came off while shaping the dough, but actually far less than I expected.

Tip: my first pizza puffed up quite a LOT so for my second pizza, I docked the dough a bit to try and tame that. This prevents excessive puffing and ensures toppings like salami or cheese stay in place. Even then, it was still very puffy in the crust (which I like) but I was better able to control it.

What You Need for Your Whole Foods Ancient Grains Neapolitan Pizza

For my Neapolitan-style pizza, I used:

• Dough: 10 ounces of Whole Foods Ancient Grain Pizza Dough
• Sauce: 3 ounces of fresh tomato sauce
• Cheese: 2 ounces of fresh mozzarella
• Baking Temp: >800°F in a pizza oven
• Finishing Touch: Fresh basil

Ancient Grains Pizza Dough: Baking Performance at High Heat

The results? A beautifully blistered, crispy crust with a soft interior. The ancient grains added a subtle nutty flavor, but the texture remained light and airy rather than dense or heavy.

For my second pizza, I used the same dough but topped it with Prime Roots’ Koji Salami. The salami’s peppery, umami-rich flavor paired well with the slightly earthy, whole-grain character of the crust. Because this dough puffs more than standard white dough, the salami stayed in place better when I docked the dough near the edges.

Flavor and Texture

• Crisp on the outside, airy on the inside
• Light chew with subtle whole grain nuttiness
• Puffs up significantly, so docking is recommended
• Pairs well with bold toppings like cured meats (like salami) or spicy sauces

One thing to keep in mind: The sodium content is on the higher side—about 290mg per 2 ounces of dough. If you eat an entire 12-inch pizza (10 ounces of dough), that adds up quickly. It’s something to be aware of if you’re watching your sodium intake.

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Final Thoughts: Would I Use This Dough Again?

Absolutely. Whole Foods Pizza Dough has performed well for me in a few recipes now. Plus, Whole Foods Ancient Grain Pizza Dough offers a nice health supplement and extra complexity of flavor. It stretches well, bakes beautifully, and has a slightly nutty, whole-grain flavor without being too dense or heavy. If you like a fluffy, puffy crust, this is a great option—just be prepared to dock the dough if you want to control the rise.

Would I recommend it over standard pizza dough? It depends on what you’re looking for. I’m still a fan of making dough myself, but life can get in the way. If you love a classic Neapolitan-style crust with just a hint of ancient grain complexity, this is a solid choice. It’s definitely something that will shake up your next pizza night!

February 26, 2025