Ultimate No-Knead Whole Wheat Pizza Dough
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
2 balls
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Course
Main Course
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Cuisine
American
Ultimate No-Knead Whole Wheat Pizza Dough
Description
This pizza dough combines white whole wheat flour—which offers a mild, nutty flavor—with instant yeast and salt for rise and seasoning. The wet ingredients include lukewarm water mixed with olive oil and honey, which contribute to moisture, elasticity, and subtle sweetness. Mixing the ingredients forms a shaggy dough that no kneading is needed for, instead relying on a long rise at room temperature or an overnight chill in the refrigerator to develop gluten.
Once risen, the dough is divided, folded into balls, and rested again to improve texture before shaping. Its forgiving nature allows for preparation ahead and storage in the fridge for up to three days or freezing for longer keeping. This recipe suits home bakers who want whole wheat flavor and soft crust with minimal hands-on work.
You can double the recipe for larger batches to freeze and use later, expanding meal options with fresh or homemade pizza.
Ingredients
- 3 3/4 cups white whole wheat flour 15.5 ounces
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt fine sea salt
- 1 1/2 cups water lukewarm
- 1 tablespoon olive oil plus more for brushing
- 1 tablespoon honey
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- This recipe can be easily doubled to make more dough suitable for freezing and future use.
User Reviews
Overall Rating
5
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