Filed Under: Bread | Pizza | Whole Wheat

Ultimate No-Knead Whole Wheat Pizza Dough

Recipe By Tessa Arias
  |  
May 9th, 2014
5 from 1 vote
5 from 1 vote

Ultimate No-Knead Whole Wheat Pizza Dough is ridiculously simple and just as tasty, light, chewy, and crisp as regular pizza crust.

Yield: 2 balls of dough

Prep Time: 10 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

TASTE: If I didn’t tell you this pizza crust is whole wheat, you probably wouldn’t know it.
TEXTURE: Light yet chewy with crisp edges. Perfect!
EASE: Super easy, no kneading involved. You basically just stir together the ingredients, let it rise, shape it into balls, let it rest, then shape it into a circle. The dough can be both refrigerated and frozen to make ahead of time.
APPEARANCE: Pretty perfect as far as beige balls of dough come.
PROS: Easy, tasty, and healthier than white flour dough.
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Yes! I made a double batch to freeze so we can have pizza whenever we want.

Ultimate No-Knead Whole Wheat Pizza Dough is ridiculously simple and just as tasty, light, chewy, and crisp as regular pizza crust.
Ultimate No-Knead Whole Wheat Pizza dough that is actually light yet chewy and crisp!

Dense cardboard. That’s how I would describe the first whole wheat pizza crust I ever tasted. There was no light chewiness to it, no crispness. It was soft and heavy and tasted overwhelmingly wheaty in the worst way. For a long time I thought there was no such thing as a scrumptious whole wheat pizza dough recipe. That was until now! Last year I posted a video tutorial with tons of helpful tips and tricks on how to make pizza. It starred my favorite no-knead pizza dough recipe which uses regular all-purpose white flour. I received many questions about how to make that recipe whole-wheat, so I thought I’d experiment a bit and I’m super excited to share what I came up with.

Whole Wheat Spring Pizza Recipe*The recipe in action. Stay tuned until Monday for this pizza recipe!*

Most pizza dough recipes are very similar, there’s only so many ingredients you can use to make pizza dough. This ultimate no-knead whole wheat pizza dough uses some very simple ingredients too. Here is exactly what I use to make this dough:

White Whole Wheat Flour:
This flour is 100% whole grain and just as nutritious as regular whole wheat flour, but has a lighter taste and color due to the fact that it’s made from a naturally occurring albino wheat. This makes it absolutely perfect for pizza dough. I’ve seen this at most grocery stores in either the King Arthur brand or Gold Medal brand. This recipe uses all white whole wheat flour but tastes wonderful, promise.

SAF Instant Yeast:
This is my favorite yeast that I keep in the fridge since it’s such a large package. It’s instant yeast, which means you don’t have to proof it by combining with water for 5 minutes. You can add it directly into your dough recipe with the other dry ingredients, no special treatment required. You can find other brands of instant yeast, sometimes called “rapid-rise.” If you only have active dry yeast, combine it with the 1 1/2 cups warm water (about 115°F) in the recipe and let stand for 5 minutes, or until the yeast is foamy and dissolved. If this doesn’t happen that means your yeast has expired and is no longer usable.

Extra-Virgin Olive Oil:
A splash of oil goes into the dough to give it richness and a boost of flavor, then we brush the edges of the stretched dough with some more olive oil before topping. This ensures the dough gets nice and golden brown and crispy. Don’t skip the brushing! Another tasty option is to combine some melted butter with minced fresh garlic cloves to brush around the edges of the dough for a garlic butter crust. YUM.

Flavorings:
Fine sea salt gives the dough some flavor, as does the honey. Definitely do not skip these. You can also add in fresh chopped herbs or dried herbs to the dough as you mix the other ingredients, such as rosemary, thyme, oregano, basil, etc. for an extra boost of flavor.

Baking Temperature and Time:
This is just the dough recipe, but I’ve included instructions on how to form and bake with whatever toppings you like. See my pizza recipes here. Feel free to crank your oven higher than the 450°F listed in the recipe. My oven doesn’t reliably go much higher than that, nor do I enjoy cranking it any higher than that living here in Phoenix. Start checking your pizza around 12 minutes. I like my crust and cheese to be nice and golden brown, so I cook mine for about 15 minutes or even longer.

Baking Stone
This isn’t 100% necessary, if you have a pizza screen or other pan that creates a crisp crust, use that instead. However I LOVE my baking stone and find it creates the best pizza and this particular stone by Emile Henry is also safe to use on your grill, so you can make pizza in the summer without heating your whole kitchen up.

Make Ahead:
-In a warm spot in your house (at least 75°F), the dough should take no longer than 1 1/2 hours to rise. Instead, you can let the dough can ferment overnight in the fridge. Remove from the fridge and let come to room temperature, about 2 hours, before using.

-Once you shape the dough into two smooth balls, they need to rest for about 30 minutes to relax the gluten. This will make it MUCH easier to shape into a thin circle. After 30 minutes, the dough can be wrapped in plastic and refrigerated for up to 3 days. Let rest at room temperature, covered in plastic so it won’t continue to rise, for 2 to 3 hours before shaping.

-You can also freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature for 2 to 3 hours before shaping.

Ultimate No-Knead Whole Wheat Pizza DoughUltimate No-Knead Whole Wheat Pizza Dough


5 from 1 vote

How to make
Ultimate No-Knead Whole Wheat Pizza Dough

Yield: 2 balls of dough
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time 2 hours
Total Time: 2 hours 25 minutes
Ultimate No-Knead Whole Wheat Pizza Dough is ridiculously simple and just as tasty, light, chewy, and crisp as regular pizza crust.

Ingredients

  • 3 3/4 cups (15.5 ounces) white whole wheat flour
  • 1 tablespoon instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups lukewarm water
  • 1 tablespoon olive oil, plus more for brushing
  • 1 tablespoon honey

Directions

  1. In a large mixing bowl combine the flour, yeast, and salt. In a liquid measuring cup combine the water, oil, and honey. Gradually add the water mixture to the flour, stirring until incorporated and a shaggy dough forms. You may need to use your hands.
  2. Shape the dough into a rough ball and transfer to large clean bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. You can also let the dough ferment in the fridge overnight. Remove from the fridge and let come to room temperature, about 2 hours, before using.
  3. Transfer the dough to a well-floured work surface. Divide into 2 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining half of dough. Let the dough rest, covered, until soft and pliable, about 30 minutes.
  4. At this point the dough can be wrapped in plastic and refrigerated for up to 3 days. Unwrap and let rest at room temperature, covered in plastic, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature as directed before shaping.
  5. Place a baking stone on the bottom rack of the oven and preheat to 450°F. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough onto a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use. Brush the edges with olive oil and top with desired toppings. Bake in a 450°F oven for 12 to 15 minutes, or until desired doneness.

Recipe Notes

This recipe is very easily doubled if you'd like to make more dough to store in the freezer for later.
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  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 🙂

  31. #
    Kim — November 24, 2018 at 9:06 pm

    Looks like a good pizza dough recipe to me. I use the white whole wheat flour to make biscuits also. They come out almost as soft as white flour biscuits.

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