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 method for pizza dough—which you can make ahead or on the same day—is easy and always delivers fantastic flavor and texture.
Stirring the dough together with a small amount of yeast is the easiest way I’ve found to make pizza dough yet.
This is easy to do even if you are not an expert cook!
We prefer to make this recipe ahead since the flavor deepens—think sourdough—as the dough sits in the fridge.
Why This Recipe Works
With a simple stir together method, zero fussy ingredients or steps, and a flavor that gets better as it sits, this Whole Wheat Pizza Dough is easy and delicious.
You can use this dough in my Pesto Pizza, Pizza Rolls, homemade Pizza Pockets, Pizza Pinwheels, or Pizza Bites. Or for whichever pizza you like!
Table of Contents
Ingredients You Need
To make this whole wheat pizza dough 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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Tastes better than the whole wheat pizza dough available at the grocery stores. Thanks for the healthy and tasty pizza recipe. Your recipes are amazing.” —Shan
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 the full recipe, including the amounts and timing.
Step 1. Let the yeast sit in warm water to dissolve. It will get a little puffy.
Step 2. Stir all the ingredients together in a bowl.
Step 3. Add a little more water as needed to make a ball of dough.
Step 4. Transfer to a greased container and store in the fridge until ready to use.
TIP: 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.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
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.
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!
Pizza Recipes to Try
You can use this dough in my Pesto Pizza, Pizza Rolls, Pesto Pizza Rolls, Breakfast Pizza Rolls, and Pizza Bites.
How to Store
Make the dough, then store in an airtight container in the fridge—that is at least twice the size of the ball of dough to allow for expansion—for up to 5 days.
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.
- You may also like my Greek Yogurt Pizza Dough, Yogurt Flatbread, Pita Pizza, and my English Muffin PizzasI)
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.
is this enough to make half of the ham and cheese pinwheels and then the other half for the pizza bites?
It makes the amount for one batch of pizza bites, but you can make slightly less of them and yes, split the two recipes (if that makes sense). Or double the dough to do both recipes at the original scale.