Whole-Wheat Pizza Dough

  • Author: Amy Palanjian
  • Prep Time: 10
  • Total Time: 3 hours
  • Yield: 1 large pizza 1x
  • Category: Dinner
  • Method: No-Cook
  • Cuisine: American


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.



  1. Measure out 1 cup warm water. Stir in the yeast and sugar. Let sit for about 5 minutes until dissolved or puffy.
  2. 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.
  3. 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.
  4. To use the dough, remove from the fridge 3-4 hours before you plan to use it and let it sit at room temperature.
  5. 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.

yummy family food
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