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.

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!

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

Whole-Wheat Pizza Dough

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.
5 from 4 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.

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. I made this with regular yeast. What is the minimum it should stay in the fridge? Is overnight ok? Thank you! Planning to make the pesto pizza rolls.

    1. I’m sorry that I missed this. overnight would be fine if it was covered well. And it would need to sit at room temp to warm up so it’s easy to work with before you try to stretch it out.

  2. Have you tried this dough in a pizza oven…temperature at 900 degrees? We just got an Ooni pizza oven and are trying to find a good pizza dough recipe. If not using in a pizza oven, what temperature do you set oven at? I’m guessing 400 degrees but not sure. Thank you

    1. I haven’t, I have done it 450-500 in a regular oven, but not any higher than that. I hope that helps!

    1. Hi- yes, put it into a freezer bag and freeze for up to 6 months. Let it thaw at room temperature (it will take all day) or overnight in the fridge and then let sit at room temp for about 2 hours before you use so it’s not cold. It freezes well!

  3. Is there a reason for the all purpose flour/ whole wheat flour mix? Could we only use whole wheat?

    Thank you for the recipes Amy, all have been great!

    1. You can totally use all whole wheat flour, though it can be a little dense (which is why I prefer the mix). If you want to go that route, you may need a little extra water if it seems dry when you’re mixing it and even a little extra olive oil. Enjoy it!

    1. I haven’t tried that with this recipe so I can’t say for sure if it would work the same way.

  4. Great recipes! My 15 month old has loved everything so far (and we super appreciate the allergy substitutes!).
    Just wondering if I could use coconut sugar instead of white sugar?
    Thank you!

    1. Awesome! I would use both if you can. The sugar ensures that the yeast is working and the oil helps the dough to be much easier to work with.

  5. 5 stars
    It worked great!
    I allowed the yeast to stay a bit longer in sweetened warm water to ensure they raised. The rest was done exactly as written. Kept in the fridge for 5 days. Baked pizza for 22 min, used olive oil, tomato sauce and cheese for the top.
    The dough had very nice air pockets and reminds me focaccia bread. Tastes great. My picky 2 y.o. is happily eating it right now – success.
    Thank you Amy!

  6. Hi Amy, thanks for this brilliant recipe :). Which yeast do you recommend – the rapid rise yeast or the dry active one?

  7. My husband bought instant yeast, will that work for this recipe? I’m kind of a novice when it comes to using yeast, but I’m excited to try this recipe for family pizza night and to make the pizza rolls!