Ultimate No-Knead Whole Wheat Pizza Dough

Yield: 2 balls of dough

Prep Time: 10 min

Cook: 2 hour 20 min

Ultimate No-Knead Whole Wheat Pizza Dough is ridiculously simple and just as tasty, light, chewy, and crisp as regular pizza crust. Dense cardboard. That's how I would describe the first...

43 Responses to “Ultimate No-Knead Whole Wheat Pizza Dough”

  1. #
    Gaby — May 9, 2014 at 12:51 pm

    Perfect for Friday night!

  2. #
    Sarah — May 10, 2014 at 3:53 am

    I can’t wait to try this! I much prefer using whole grain flours, but the last time I tried making whole wheat pizza crust, it was just as awful as you described. Now I can’t wait to give it a try again and I also love that it’s a no-knead recipe.

  3. #
    Caitlin — May 19, 2014 at 6:00 am

    This is perfect, we’re always struggling to make good whole wheat pizza dough, can’t wait to try it out! Xo

    • #
      Tessa — May 19, 2014 at 8:21 am

      Hope you like it!

  4. #
    Katie — June 16, 2014 at 5:12 pm

    Can I use regular 100% whole wheat flour or will it not work out as well?

  5. #
    Inigo Montoya — July 2, 2014 at 11:02 pm

    This post sucks, sorry to say. When I saw an article about the ‘science’ of cookies, I thought you might approach all your recipes that way, but this post shows that’s not the case. I know a fair bit about bread, though I am looking to learn more. This post says nothing about how bread works. And honey? Do you think honey goes with everything? How about a seafood pizza, or capriciossa? Do you think a margherita would taste nice with honey?
    Not a good food site at all.

    • #
      Tessa — July 3, 2014 at 7:41 am

      I’m sorry you didn’t like the post, not all my recipes are full-fledged scientific-inspired articles. If you know a lot about bread, you must know that you can omit or substitute the honey easily. Please refrain from leaving rude comments on my site, there’s no need for them. You can move on to the next food site you might like better.

    • #
      Tara — August 17, 2015 at 12:53 pm

      I’ve made pizza dough and used honey or sugar. It’s not enough to really taste but it does help add flavor. The yeast eats sugar and the gas that is a byproduct is what makes the dough fluffy with all the air pockets.

  6. #
    Erica Sullivan — July 9, 2014 at 1:41 pm

    This an amazing recipe, Im using it tonight to make my own version of margherita pizza, Id love to link to you in my blog so I can give due credit for the recipe! Would you mind?

    • #
      Tessa — July 10, 2014 at 2:28 pm

      Not at all!

  7. #
    Jen — July 23, 2014 at 12:42 pm

    Thanks for the great recipe! I tried it out yesterday and topped it with asparagus, zucchini, roasted red peppers and mushrooms. I have so many other recipes of yours saved on Pinterest and just need to find time to make them all. Actually, I plan to make your stuffed shell recipe this weekend too! Keep the awesome recipes coming!

    • #
      Tessa — July 24, 2014 at 8:57 am

      Oh yum! I’m so happy you’re enjoying the recipes.

  8. #
    Elizabeth — July 25, 2014 at 2:42 pm

    This is my new go to pizza crust recipe! It’s our favorite! Thank you!

    • #
      Tessa — July 25, 2014 at 3:54 pm

      Happy to hear that!

  9. #
    Jessica Flory — July 30, 2014 at 9:36 am

    This pizza crust is just fantastic!!! So soft and chewy. I didn’t have white whole wheat flour so I just used half white, half wheat. Worked great! And it couldn’t have been easier. Thank you thank you thank you for this recipe!

    • #
      Tessa — July 30, 2014 at 3:17 pm

      Awesome!! So glad you love the recipe 🙂

  10. #
    Natalie Argyle — August 1, 2014 at 11:20 am

    Can I substitute white sugar or brown sugar for honey? Would one be better.

    • #
      Tessa — August 3, 2014 at 3:12 pm

      You can use white sugar or leave it out entirely.

  11. #
    Emma — August 18, 2014 at 8:29 pm

    Hi! I recently tried a similar %100 whole wheat pizza dough recipe. Once baked, the crust of the pizza was good, however, it was thicker than I had wanted and took away from the delicious flavours of the toppings. I rolled the dough out quite thin (about half a centimetre) , but the crust rose to about a centimetre and a half when baked. I was just wondering what I could do to make the crust more like a thin crust pizza, without rolling the dough out so much that it tears. Any suggestions are appreciated. Thank you!

    Here’s a link to the recipe that I used:
    http://www.tablespoon.com/recipes/100-whole-wheat-pizza-crust/a1b4fa8d-1f67-4955-8fe7-96649a7186e7

    • #
      Tessa — August 19, 2014 at 9:22 pm

      Hi! Whole wheat pizza doughs can be challenging because whole wheat bread products in general are more dense and bready because of the high protein content in whole wheat flour which can lead to more gluten development. I would give this recipe a try because it involves no kneading and uses white whole wheat flour. The resulting pizza is thin and crisp!

  12. #
    Phillip — October 1, 2014 at 9:39 pm

    Can I make a pan pizza or thick crust dough with your recipe?
    If not, what do I need to modify so it would work?

  13. #
    Katie — October 2, 2014 at 9:02 pm

    Great recipe! So good and good for you. Bonus: its easy! My boyfriend is so impressed that I make my own dough — he doesn’t need to know how little effort/skill is necessary. All I do is follow your wonderful directions. Thanks for sharing!

  14. #
    Linda — October 31, 2014 at 3:57 pm

    This turned out great! I am not a good baker, but the recipe is pretty foolproof. Only change I made was to sub 1/4 cup semolina for some of the ww. Thank you!

    • #
      Tessa — October 31, 2014 at 4:01 pm

      Yay! Glad you liked! 🙂

  15. #
    Marilyn — November 15, 2014 at 10:00 am

    OK to use regular yeast? That’s what I have in the house… thanks!

  16. #
    Amber Day — December 12, 2014 at 8:01 am

    this looks delicious! I’ll have to try it 🙂

  17. #
    Cindy Peterson — February 16, 2015 at 7:13 am

    This looks fantastic and I look forward to trying it. I am wondering if I can use my bread machine?

  18. #
    Allison — February 26, 2015 at 3:23 pm

    This looks yummy! I am wondering about using regular yeast as well, since I don’t have instant on hand.

  19. #
    Susan — March 5, 2015 at 2:18 pm

    Hi, I am making this tonight & I was wondering, do you bake your pizzas on the parchment paper?

  20. #
    Susan — March 5, 2015 at 5:04 pm

    So, I did go ahead and bake them on parchment paper and they turned out great! It feels so good to make yummy pizza with a healthy crust! The crust was not tough at all! It was perfect–soft , chewy & just the right about of crispy! Thank you so much for sharing!!

    • #
      Tessa — March 9, 2015 at 3:39 pm

      Wonderful!!

  21. #
    Kelly M. — March 27, 2015 at 1:05 pm

    Awesome! I’m making this tonight for pizza and using the extra dough for a breakfast pizza. I would love to try it with bierocks as well. I’m sure this would make a great meat pocket dough. By the way…laughing my butt off at a previous comment who claims to know a lot about the art of bread making. Anyone who knows about making dough knows adding honey does NOT alter the overall flavor of a pizza. Most bread recipes call for some kind of sweetener. With that being said..I’m all about the whole ingredients used. I am excited that Gold Medal and King Arthur makes the white whole wheat flour. I don’t feel as guilty eating Pizza, lol!

  22. #
    Kelly M. — March 27, 2015 at 7:36 pm

    Update….Just got done making this and it was super delicious. My family enjoyed it immensely! I can’t wait to make the breakfast pizza out of the 2nd ball of dough. Def a keeper and will be writing it in my recipe book!

  23. #
    Angie — June 2, 2015 at 2:49 am

    This was great! Ended up just mixing everything in the stand mixer, so I probably kneaded it for a bit, but the ratios were perfect as the dough wasn’t too sticky / dry. Rolled out thin, topped with kale pesto, mozzarella, caramelised onions, kale, and zucchini…so good!! I’m excited that I have a ball of dough in the freezer now 🙂

    • #
      Angie — June 2, 2015 at 2:50 am

      Oh, and I used 2 3/4 c whole wheat flour, 1 c white flour

  24. #
    Jessica — February 26, 2016 at 11:08 am

    Can I use regular whole wheat, because that’s what I have on hand at home.

  25. #
    Jeff — April 7, 2016 at 2:33 pm

    Sounds delicious and I can’t wait to try it. I started the New Abs Diet and am losing 1 pound each day. As I love to cook I have been stretching my passion for cooking to create delicious healthy food. Thanks to this recipe I will be able to make pizza healthy and top it with a balance of super foods! Ooooh Raaaaaah!

  26. #
    Sana — April 12, 2016 at 6:50 am

    Hi Tessa! I made this and it turned out delicious!! Thank you for creating a whole wheat dough recipe. My husband and I are so thrilled that we can pizza more often now that its a healthy version. The only slight challenge was spreading the dough out with my hands. Can’t wait to try the whole wheat spring pizza recipe you posted! Thanks for all the recipes you post. I appreciate the thought and effort you put into them.

    • #
      Tessa — April 12, 2016 at 8:48 pm

      Awesome! Glad to hear it 🙂

  27. #
    Shannon — June 30, 2016 at 3:49 am

    So glad I stumble upon this recipe, but I’m on a pretty restrictive diet due to cardiac issues which includes no oils of any kind. If I omit the oil, am I going to end up with the dreaded cardboard crust?

  28. #
    Rebecca Shreves — July 23, 2017 at 6:21 am

    I am currently letting my dough rise! My house is very low humidity so I always have to modify recipes and add extra water. To get a shaggy ball that would incorporate all of the flour I had to add an extra 3 tablespoons of water. Looking forward to dinner!

  29. #
    Merideth — October 29, 2017 at 4:54 pm

    WOW! I am so impressed by this recipe, my family loved their pizza tonight for game days. Thank you for sharing- I am pleased to announce we no longer will be ordering delivery for game days…this is it!

  30. #
    Debbie — May 7, 2018 at 11:09 am

    Would you happen to know the calories and carbs on this? Also can I pre bake the crust to freeze them then thaw and top them???

    Thank you 🙂

    5.0 rating

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