Learn how to make the easiest whole wheat pizza dough without kneading and with a very small amount of yeast. It has amazing flavor, can be made ahead, and requires zero kneading!

ball-of-whole-wheat-pizza-dough-on-blue

Whole Wheat Pizza Dough

We have a weekly pizza night and full disclosure: My husband is in charge of that meal! Over the years, his dough has gotten better and better as he’s talked to friends who make a lot of pizza and read baking books. 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.

TIP: We prefer to make this recipe ahead since the flavor deepens—think sourdough—as the dough sits in the fridge.

Ingredients You Need

To make this recipe, you’ll need:

ingredients-in-whole-wheat-pizza-dough
  • Whole wheat 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.
  • All purpose flour
  • Yeast: You can use instant yeast or active yeast, both will work.
  • Olive oil: Adding olive oil to homemade pizza dough helps it be pliable and very easy to work with.
  • Salt
  • Sugar: A little sugar helps to activate the yeast.

Step-by-Step Instructions

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

how-to-make-whole-wheat-pizza-dough-step-by-step
  1. Let the yeast sit in warm water to dissolve.
  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.

TIP: You don’t need to knead this bread. It will soften as it sits in the fridge.

pizza-dough-in-storage-container

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 recipes to meal prep if you’re trying to get ahead on meals.

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!

Same Day Pizza Dough

You can make this dough on the same day that you make it if you want to, you’ll just need to increase the amount of yeast. See the information in the Notes at the bottom of the recipe.

pesto-pizza-sliced-on-baking-stone

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.

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ball-of-whole-wheat-pizza-dough-on-blue

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! You can make this up to a week ahead of time or on the same day, depending on when you decide to make pizza.
5 from 11 votes
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Course Dinner
Calories 194kcal
Servings 8

Ingredients

  • 1/2 teaspoon yeast
  • 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 okay 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.

Notes

  • 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.
  • Try this dough in my Pesto Pizza recipe, Pizza Rolls, Pizza Bites, or Pizza Pockets.

Nutrition

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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2020.

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Comments

  1. 5 stars
    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!

    1. 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!

  2. 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.

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