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No Knead Whole Wheat Pizza Dough

A light and crisp no knead whole wheat pizza dough that will make you never want to buy store-made dough ever again!
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 2 , 12 inch pizzas

Ingredients

  • 3 1/4 Cups White Whole Wheat Flour plus more for dusting
  • 1 Tablespoon Active Dry Yeast
  • 1 1/2 Teaspoons Salt
  • 1 1/2 Cups Warm Water not over 110 degrees F
  • 1 Tablespoon Olive Oil plus more for brushing
  • 1 Tablespoon Honey

Instructions

  1. Add the water, honey, olive oil, and yeast to a large mixing bowl. Stir with a fork to combine until all the yeast has been dissolved. Let sit for 5 minutes.
  2. After 5 minutes, add in the flour and salt. Use a wooden spoon to mix all the ingredients together until a shaggy, sticky dough is formed.
  3. Transfer the dough to a clean, large mixing bowl, cover with a kitchen towel, and let rise for an hour and a half.
  4. After an hour and a half, when the dough has doubled in size, remove the dough from the bowl, and place on a clean floured surface. Cut the dough in half. Form each half into a ball. Lightly coat the tops of the dough balls with olive oil. Cover with a kitchen towel and let rise for another 30 minutes.
  5. Preheat the oven to 450 degrees F. Place your pizza stone or pizza pan in the oven while it preheats.
  6. On a floured surface, roll one of the dough balls out into a 12 inch circle. Carefully transfer the dough to the pizza pan or stone, top with toppings, and bake for 12-15 minutes.
  7. Once the dough has gone through the second rise, it is ok for three days in the fridge wrapped in plastic wrap or in a plastic zipper bag. Just let the dough come to room temperature for 2-3 hours before rolling out.