Whole Wheat Pizza Dough No Knead

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand and ready to go from the pantry. You really do not need to be any sort of expert baker to make this—which is similar to my Pizza Pinwheels. 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, homemade Pizza Pockets, or Pizza Bites. Or for whichever pizza you like! (You may also like my Greek Yogurt Pizza Dough, Yogurt Flatbread, and my English Muffin PizzasI) Sign up for our email updates to get tips and ideas sent to your inbox.

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. 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!