© 2013 Stacey Viera

No-Knead Whole Wheat Pizza Dough

Your dreams of tossing flour, water, yeast and salt into a container, letting it rise overnight, and in the morning getting enough delicious pizza dough for 4 pizzas have come true.



I modified a recipe from Bon Appetit magazine to include a good measure of whole wheat flour. Too much whole wheat flour makes the pizza taste gritty, but this is juuuuust right.

No-Knead Whole Wheat Pizza Dough


  • 350g whole wheat flour
  • 650g all-purpose flour ((unbleached, unbromated is preferable))
  • 1/2 teaspoon instant yeast
  • 4 teaspoons kosher salt or sea salt
  • 3 cups water (room temperature)


Step 1
Measure ingredients and pour into a large plastic container with a tight-fitting lid.
Step 2
Slowly pour in water, stirring with a spoon - or hands, if that's easier - until it comes together into a rough ball.
Step 3
Cover and let dough sit overnight until it approximately doubles in bulk.
Step 4
Dough will be rather sticky, so use additional all-purpose flour to divide dough into four equal pieces. Wrap in plastic wrap and zipper bags. Can be used within a few days or frozen. To defrost, simply toss in fridge overnight and use the next day.

Need a recipe for homemade marinara to go with it? Here’s a tip: make it vegan by substituting the butter for olive oil.

So whaddaya think? Is this the easiest and healthiest dough recipe ever or do you have a better one?


PS – Five months after having my second child, I’m thrilled to be back to writing and sharing tasty recipes! Stay tuned for much more!

Share the joy


  1. Posted September 23, 2013 at 7:06 pm | #

    I love finding great no-knead recipes like this! They make the thought of making your own bread much less intimidating!

  2. Britt
    Posted September 24, 2013 at 3:19 pm | #

    Love seeing you rock the blog again! Also love the dough. Sounds like a keeper!

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This entry was written by Stacey Viera, posted on September 23, 2013 at 6:37 pm, filed under Carbohydrates, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.