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Ultimate No-Knead Whole Wheat Pizza dough that is actually light yet chewy and crisp!

Ultimate No-Knead Whole Wheat Pizza Dough

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

Course Main Course
Cuisine American
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time 2 hours
Total Time: 2 hours 25 minutes
Yields: 2 balls of dough
Recipe by Tessa

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.