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!
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.
TIP: We prefer to make this recipe ahead since the flavor deepens—think sourdough—as the dough sits in the fridge.
Ingredients in Whole Wheat Pizza Dough
To make this recipe, you’ll need:
TIP: You only need a small amount of yeast in this recipe, which will help your stash last longer!
How to Make Whole Wheat Pizza Dough Step-by-Step
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.
- Let the yeast sit in warm water to dissolve.
- 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.
TIP: You don’t need to knead this bread. It will soften as it sits in the fridge. 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.
Tips for Making the Best Whole Wheat Pizza Dough
- 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.
- Try this dough in my Pesto Pizza recipe (shown above).
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!Print
You can make this up to a week ahead of time or on the same day, depending on when you decide to make pizza! Try using it in my Pesto Pizza recipe.
- 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 1/4-1/2 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.
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.