Whole Wheat Pizza Dough (No Knead)

Learn how to make the easiest whole wheat pizza dough without kneading. It has amazing flavor, can be made ahead, and stirs up so fast!

Whole Wheat Pizza Dough

We have a weekly pizza night, and this dough has gotten better and better as I’ve explored this method. Stirring the dough together with a small amount of yeast is the easiest way I’ve found to make pizza dough yet. And this method, which you can make ahead or on the same day, is easy and always delivers fantastic flavor and texture.

You really do not need to be any sort of expert baker to make this, I pinky promise. It’s a great for any level of cook or baker.

We prefer to make this recipe ahead since the flavor deepens—think sourdough—as the dough sits in the fridge. You can use this dough in my Pesto Pizza, Pizza Rolls, or Pizza Bites. Or for whichever pizza you like!

(You may also like my Greek Yogurt Pizza Dough.)

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand and ready to go from the pantry.

• Whole wheat and all-purpose flour: I like to use a mix of flours here so you get some of the added nutrition in whole wheat flour but the lightness of all-purpose.
• Yeast: You can use instant yeast or active dry yeast; both will work.
• Olive oil: Adding olive oil to homemade pizza dough helps it be pliable and very easy to work with.
• Salt: A little salt ensures the dough has flavor and doesn’t taste bland.
• Sugar: A little sugar helps to activate the yeast. You can use a little honey, for kids over age 1, if you prefer.

Step-by-Step Instructions

Here’s a look at the gist of this whole wheat pizza dough recipe so you know what to expect. Scroll down to the recipe for all the info.

1. Let the yeast sit in warm water to dissolve. It will get a little puffy.
2. Stir all the ingredients together in a bowl.
3. Add a little more water as needed to make a ball of dough.
4. Transfer to a greased container and store in the fridge. You can then let it sit at room temperature for a bit before you’re ready to bake it in the oven when you’re ready to make your pizza.

Once you’re ready to use this dough in your pizza recipe, I prefer to stretch it out by hand, though you could also using a rolling pin if you prefer. You can bake it on a pizza pan, a sheet pan, or a pizza stone, depending on how you usually make your pizza.

Make-Ahead Pizza Dough

I love this recipe since you can make it a few days ahead and let it hang out in the fridge until the day you want to use it. So it’s a great recipe to meal-prep if you’re trying to get ahead on meals.

You can also stir it together in the morning, cover the bowl it’s in with a towel, and enjoy it later in the day for dinner. You’ll just need to increase the amount of yeast. See the information in the Notes at the bottom of the recipe.

Low-Yeast Pizza Dough

Since the base recipe for this dough has you let it sit in the fridge for a few days, you don’t need to use much yeast. The dough starts to ferment and that helps add air and chewiness to the dough. It has an amazing depth of flavor after sitting in the fridge!

Best Tips for Success

• To make the dough on the same day that you plan to use it, use 2 teaspoons yeast. Cover the ball of dough with a cloth kitchen towel and let sit at room temperature for at least an hour and up to 4 hours.
• You don’t need to knead the dough; just bring it together with your hands to make a dough. It will become softer as it sits.
• We prefer to make this recipe ahead since the flavor deepens—think sourdough—as the dough sits in the fridge.

I’d love to hear your feedback on this recipe if you try it in your house, so please comment below to share. I appreciate each and every comment!

• Measure out 1 cup warm water. Stir in the yeast and sugar. Let sit for about 5 minutes until dissolved or puffy.

• Add the flour, olive oil, and salt to a medium bowl. Add the water-yeast mixture and stir together with a spoon or your hands. Continue bringing the dough together into a ball, adding 1/4-½ cup additional water to make a smooth ball of dough. It’s OK if it’s a little wet.

• Add the dough to a greased 1 quart storage container (or a larger container works too). Store in the fridge for up to 1 week.

• To use the dough, remove from the fridge 3-4 hours before you plan to use it and let it sit at room temperature.

• Try it in my Pesto Pizza Recipe.

• To make the dough on the same day you plan to use it, use 2 teaspoons yeast. Cover the ball of dough with a cloth kitchen towel, and let sit at room temperature for at least an hour and up to 4 hours.
• You don’t need to knead the dough; just bring it together with your hands to make a dough. It will become softer as it sits.
• Try this dough in my Pesto Pizza recipe, Pizza Rolls, Pizza Bites, or Pizza Pockets.

Calories: 194kcal, Carbohydrates: 34g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 292mg, Potassium: 133mg, Fiber: 4g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 2mg

This post was first published June 2020.