For many families the thought of making a homemade pizza seems fun, doable, and a great family activity to do together.  However, if the taste and texture of the crust isn’t quite there then the reality is that it may not be worth the time, energy, or effort to make a homemade pizza.  What I mean is that it needs to meet a minimum standard of pizza quality to keep a person from picking up the phone and ordering delivery.

Over the years I’ve experimented with different crust recipes.  Some have been undeniably unacceptable, as in biscuit-type bread that may be good for breakfast sandwiches but not good for making pizza.  A great crust is a key element in a great tasting pizza.  It is literally the foundation everything else rests upon.

Since learning about no-knead bread a few years ago, the recipe I use now is a variation of this method.  If you are considering making your own crust, this is a fantastic recipe to add to your collection.  Using mostly whole-wheat flour and a touch of honey, this pizza dough is worth making pizza at home and skipping delivery.

No kneading is required and uses ingredients you likely have on hand.  I recommend making the dough right before bed.  It takes only 3 minutes to put together before covering the bowl with a damp cloth and letting it rest on the counter for the night.  So when you sleep, the dough will also rest and work its magic.

Another key element to great pizza is to make sure to use quality ingredients, especially cheese.  Quality ingredients equate to a quality pizza – which is what everyone wants, isn’t?  Lastly, baking your pizza as hot as possible will give you that crusty outer layer but chewy inner layer type of crust great artisan pizzas are known for.

So grab your kids and make some homemade pizza dough tonight to use this weekend.  Your kids will love making their own pizzas and you will feel like an accomplished artisan pizza maker.  Yes, it is possible to make great pizza at home, and this recipe will help you.  Below I have posted step-by-step photos to guide you. Enjoy!

Recipe: Easy No-Knead Whole Wheat Pizza Dough Recipe

  • Prep Time: 3 min(s)
  • Cook Time: 15 min(s)
  • Total Time: 18 min(s)
  • Servings: 12

A simple but great recipe for whole wheat pizza dough using the no-knead method.


    • 1 1/4 cup whole wheat flour
    • 3/4 cup all-purpose flour
    • 2 teaspoons kosher salt
    • 1/4 teaspoon INSTANT dry yeast
    • 1 cup warm water (slightly warmer than the temperature you would wash a child's hand)
    • 1/2 tablespoon honey


    • In a medium stainless steel bowl, mix the flours, salt, and yeast together with a whisk.
    • In a small bowl, whisk the water and honey together until the honey is no longer clumped at the bottom of the bowl.  Quickly add the warm water to the dry ingredients bowl.
    • Using a wooden spoon, mix the ingredients together until the wet ingredients have absorbed the dry.  The dough will be sticky and wet.
    • Cover the bowl with a damp cloth.  Allow the dough to rest overnight - the dough will double in size by the next day.
    • When ready to bake the pizza, preheat the oven to the hottest temperature.
    • When ready to use, gently pull the dough away from the bowl.  The dough will appear spongy.
    • Generously flour a flat surface.
    • Pick up the dough from the bowl to a floured surface and add just enough flour so the dough does not stick.  Fold the dough like an envelope in thirds over each other.
    • Roll the dough out to 1/4-inch thick and place it on a stone or baking sheet covered in parchment paper.
    •   Bake the pizza dough for 5 minutes in the oven.  Remove the dough and add the pizza sauce, cheese, and toppings.
    • Bake the pizza an additional 10 minutes until the cheese has melted. ** Your baking times may vary based on your own oven temperature.  Be sure to check your pizza after 5 minutes.
    • Remove the pizza from the oven and serve.

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6 Responses to “Easy No-Knead Whole Wheat Pizza Dough Recipe”

  1. Kat

    Thank you for this recipe! I made it tonight and loved it. The recipe says it is 12 servings but it was the right amount for dinner for 4 of us (I cut it into 8 slices, so 2 each). I would play with the cooking time next time (add time on to dough pre-bake and cut some time off cooking with the toppings on) since my cheese was looking burnt. And I think I’ll try a Silpat mat instead of parchment which looks like what you used in the photo. Thanks again for a keeper of a recipe!

    • Alice Currah Alice Currah

      Hi Kat – Glad you liked the recipe. Perhaps I was being too conservative with serving sizes. Lately we’ve been changing some of our eating habits so that we eat a large salad with a slice of pizza instead of eating just the pizza by itself. I was able to create 2 medium-large pizzas with this recipe and figured one slice a person. But you can certainly reduce the serving size amounts to fewer people depending how big the pizza is and how much each person eats.

    • Alice Currah

      Hi Kat,
      As far as serving sizes go, I think it depends on how thin you roll your crust and how many slices each person eats. But I’m glad you liked the recipe!

    • Alice Currah Alice Currah

      Hi Andris-
      Aw, yes, par-baking. The reason for this is to create a very thin layer of cooked crust where the sauce can sit on top of vs baking along with the crust which can sometimes render the crust a bit mushy where the two ingredients meet. Great question!

    • Alice Currah

      Hi Andris,
      I like to bake the crust by itself just for a little bit so that the outside layer is baked just enough for the sauce to sit on top of the crust instead of soaking it. And thank you for your compliment!