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!
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—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)
Table of Contents
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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.
- Let the yeast sit in warm water to dissolve. It will get a little puffy.
- Stir all the ingredients together in a bowl.
- Add a little more water as needed to make a ball of dough.
- 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.
Frequently Asked Questions
Whole wheat pizza dough usually contains more fiber and complex carbohydrates than pizza dough made with solely white flour. Both can be yummy options though.
You can use either one or a combination of the two. The main difference is that the more whole wheat flour you use in pizza dough, the more liquid. And the more all-purpose flour in pizza dough, the less liquid you need.
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.
Related Recipes
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!
Whole Wheat Pizza Dough (No Knead)
Ingredients
- ½ teaspoon yeast (see Notes below if you plan to use the dough on the same day you make it.)
- 1 teaspoon sugar
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 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.
- To use the dough on the same day, place into a large bowl and cover with a clean kitchen towel. Let sit at room temperature for 4-6 hours. (I usually make it in the morning of the day I want to make it.)
- To use the dough on a future day, 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 after storing in the fridge, remove from the fridge 3-4 hours before you plan to use it and let it sit at room temperature.
- Try it in any homemade pizza recipe, such as my Pesto Pizza Recipe.
Notes
- 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.
Nutrition
This post was first published June 2020.
This recipe was so quick and easy. I made it and used the same day and it worked perfect. I am wondering if you can use gluten free flour and it still turn out?
Can I use brewer’s yeast powder for this?
I don’t know that it would work the same but let me know if you try it.
I love this recipe and use it often for my toddler’s pizzas! However, when I put it in the fridge in a sealed glass container, it often starts to turn grey by day 3. What am I doing wrong!?
This was delicious! I made it same day, and the flavour was great. This was the easiest dough to put together with two “helpers”. It will definitely be added to the rotation. Thank you for a simple but great recipe!
I made this with regular yeast. What is the minimum it should stay in the fridge? Is overnight ok? Thank you! Planning to make the pesto pizza rolls.
I’m sorry that I missed this. overnight would be fine if it was covered well. And it would need to sit at room temp to warm up so it’s easy to work with before you try to stretch it out.
Have you tried this dough in a pizza oven…temperature at 900 degrees? We just got an Ooni pizza oven and are trying to find a good pizza dough recipe. If not using in a pizza oven, what temperature do you set oven at? I’m guessing 400 degrees but not sure. Thank you
I haven’t, I have done it 450-500 in a regular oven, but not any higher than that. I hope that helps!
Hi Amy, is this freezeable? Thank you 🙂
Hi- yes, put it into a freezer bag and freeze for up to 6 months. Let it thaw at room temperature (it will take all day) or overnight in the fridge and then let sit at room temp for about 2 hours before you use so it’s not cold. It freezes well!
Is there a reason for the all purpose flour/ whole wheat flour mix? Could we only use whole wheat?
Thank you for the recipes Amy, all have been great!
You can totally use all whole wheat flour, though it can be a little dense (which is why I prefer the mix). If you want to go that route, you may need a little extra water if it seems dry when you’re mixing it and even a little extra olive oil. Enjoy it!
Any tips if you don’t have whole wheat flour? Can you use all all purpose?
Yes, it works similarly.
Could I substitute the flour with gluten free all purpose flour?
I haven’t tried that with this recipe so I can’t say for sure if it would work the same way.
How much dough does this make? 1lb?
About that!
Great recipes! My 15 month old has loved everything so far (and we super appreciate the allergy substitutes!).
Just wondering if I could use coconut sugar instead of white sugar?
Thank you!
Sure, that is fine!
Going to make this dough to use for your new pizza pockets recipe! Is the sugar and oil essential?
Awesome! I would use both if you can. The sugar ensures that the yeast is working and the oil helps the dough to be much easier to work with.
It worked great!
I allowed the yeast to stay a bit longer in sweetened warm water to ensure they raised. The rest was done exactly as written. Kept in the fridge for 5 days. Baked pizza for 22 min, used olive oil, tomato sauce and cheese for the top.
The dough had very nice air pockets and reminds me focaccia bread. Tastes great. My picky 2 y.o. is happily eating it right now – success.
Thank you Amy!
Hi Amy, thanks for this brilliant recipe :). Which yeast do you recommend – the rapid rise yeast or the dry active one?
I usually use rapid rise but either will work!
My husband bought instant yeast, will that work for this recipe? I’m kind of a novice when it comes to using yeast, but I’m excited to try this recipe for family pizza night and to make the pizza rolls!
Yes, that will work. Use it in the recipe as written and it should work!