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.
Hi, great recipe! Can i use honey instead of sugar? And if yes, how much of honey can i put?
Hi- You can use about 2 teaspoons honey. Enjoy!
If we don’t end up using all of the dough can it be frozen? Or would you suggest just making the entire recipe and then freezing the pizzas?
You can freeze the dough. Let it thaw and come to room temperature to use it when you’re ready.
Can you use WW bread flour in place of the WW flour? Or does it have to be WW APF?
I haven’t tried that so I can’t say for sure, but I think it should work—you may need a little more water though.
Stupid question. Do I leave the ball of dough in the bowl and cover the bowl with towel, or do I actually put the towel on the ball of dough. (Same day use recipe)
I know it’s stupid but it’s my first time. Haha not the best cook over here. Trying my best! Thank you.
Oh and if anyone made it this far reading this… The “hidden veggie pasta sauce” is AMAZING and delicious and my 14mo loves it. It was so easy and fast to make. I’m using the sauce for the pizza I’m making today! Hoping it turns out as good as the sauce on noodles turned out! Yum!
Put the towel over the bowl so that it’s not touching the dough (the dough will rise so this gives it a little room). And yay re sauce!
This is the most easiest pizza dough what I ever tried and it seems work well. I made it 3 times.
I made this a few days ago for the first time and it’s still in the fridge. I noticed a day in that the container had accidentally opened and I saw the dough being super dry and darker on the surface. I closed it up but I see it still isn’t looking like in your photo with the little air bubbles and it hasn’t really risen also. Did the cold air from the fridge mess it up? Also I’m wondering if my instant yeast was properly used. It didn’t exactly foam up like you described. I’m a little hesitant to still use the dough.
Hi
What is the least amount of time needed to keep low yeast dough for it have good taste and to rise properly?
Are you wanting to lower the amount I call for here?
Can i still use the 1/2 teaspoon yeast for same day use of the pizza dough? I didn’t notice the notes at the bottom when i started the recipe
Yes, as long as it sits for a few hours.Enjoy!